bierhaus15
Well-Known Member
- Joined
- Aug 4, 2008
- Messages
- 1,950
- Reaction score
- 448
- Recipe Type
- All Grain
- Yeast
- WY1968 London ESB
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.040
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 28
- Color
- 9.0
- Primary Fermentation (# of Days & Temp)
- 21 days@ 65-68F with diacetyl rest
- Tasting Notes
- Perfect balance of rich malt, biscuit and floral hops with a smooth bitterness
My original intention was to create an ordinary/special bitter that best represented the cask bitters I had while traveling around England. Something that was complex, full flavored and malty, yet light enough to have three or four pints and still be able to play darts. Well, after three years of tinkering with recipes and many more batches, I finally have a bitter I am 100% happy with. This beer is named after the pub where I had my first “proper” pint of British ale. I brew this about once a month – it goes fast!
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 87.00 %
0.50 lb Home Toasted Malt (25.0 SRM) Grain 6.00 %
0.32 lb Carmel/ Crystal (45.0 SRM) Grain 4.00 %
0.25 lb Caramel/Crystal (120.0 SRM) Grain 3.00 %
1.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 25.0 IBU
0.50 oz Goldings, East Kent [4.50 %] (10 min) Hops 3.0 IBU
1.00 oz Goldings, East Kent [4.50 %] (flame out) Hops 0.0 IBU
1.00 oz Goldings, East Kent [4.50 %] (Dry Hop 4-5 days)
WY1968 or WY1275 yeast
Mash at 154F for 60 min.
Whirlfloc for last 10 min of boil
Notes:
For the toasted malt: Spread pale malt on baking pan and toast in a 300F oven for 15 – 20 minutes, turning frequently. You will know it’s ready when it tastes just like cheddar goldfish. I let my toasted malt age for a minimum of 1 week before use, as to prevent grainy flavors. Victory would be an ‘ok’ sub, though you get a better result with the homemade stuff.
I found a shorter dry hop provided a nice floral aroma while still allowing the malt and yeast aromas to shine through. A longer dry hop is fine, though it can throw the balance off if left too long.
Carbonate to 2.0-2.2 volumes, drink within two month of bottling/kegging.
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 87.00 %
0.50 lb Home Toasted Malt (25.0 SRM) Grain 6.00 %
0.32 lb Carmel/ Crystal (45.0 SRM) Grain 4.00 %
0.25 lb Caramel/Crystal (120.0 SRM) Grain 3.00 %
1.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 25.0 IBU
0.50 oz Goldings, East Kent [4.50 %] (10 min) Hops 3.0 IBU
1.00 oz Goldings, East Kent [4.50 %] (flame out) Hops 0.0 IBU
1.00 oz Goldings, East Kent [4.50 %] (Dry Hop 4-5 days)
WY1968 or WY1275 yeast
Mash at 154F for 60 min.
Whirlfloc for last 10 min of boil
Notes:
For the toasted malt: Spread pale malt on baking pan and toast in a 300F oven for 15 – 20 minutes, turning frequently. You will know it’s ready when it tastes just like cheddar goldfish. I let my toasted malt age for a minimum of 1 week before use, as to prevent grainy flavors. Victory would be an ‘ok’ sub, though you get a better result with the homemade stuff.
I found a shorter dry hop provided a nice floral aroma while still allowing the malt and yeast aromas to shine through. A longer dry hop is fine, though it can throw the balance off if left too long.
Carbonate to 2.0-2.2 volumes, drink within two month of bottling/kegging.