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Old 02-21-2009, 03:58 AM   #1
ohiobrewtus's Avatar
Nov 2006
Posts: 7,785
Liked 62 Times on 54 Posts

Recipe Type: All Grain   
Yeast: Windsor (dry)   
Yeast Starter: none   
Additional Yeast or Yeast Starter: Windsor (dry)   
Batch Size (Gallons): 6   
Original Gravity: 1.068   
Final Gravity: 1.012   
IBU: 42   
Boiling Time (Minutes): 60   
Color: 10.6   
Primary Fermentation (# of Days & Temp): 10 @ 64   
Secondary Fermentation (# of Days & Temp): 14 @ 64   
Tasting Notes: see below   

I ended up hitting 1.068 on this beer, and it was a glorious accident. It kept a strong malty backbone and had a hint of alcohol hotness to it while still retaining the typical English phenolics.

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Recipe: Blimey's ESB
Brewer: HopHed
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.060 SG
Estimated Color: 10.6 SRM
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
11.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.24 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.84 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.92 %
3.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 42.0 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12.75 lb
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.98 gal of water at 165.9 F 154.0 F
File Type: bsm ESB.bsm (10.0 KB, 171 views)
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

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Old 02-24-2009, 04:42 AM   #2
May 2007
Posts: 519
Liked 18 Times on 16 Posts

This looks great. After how long in the keg/bottle after secondary fermentation is it no longer green and has good drinkability? I'm asking because I made a recipe VERY similar to this (except I use a small amount of biscuit malt) and am wondering how long I should keep it in my keg after secondary before serving it.

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Old 02-20-2010, 08:08 PM   #4
Feb 2009
North Alabama
Posts: 303
Liked 1 Times on 1 Posts

Got this one 15mins into the boil now. It's smelling mighty good so far, and I'm loving the color.
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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Old 02-20-2010, 09:44 PM   #5
joety's Avatar
Oct 2008
Germantown Wisconsin
Posts: 1,427
Liked 18 Times on 15 Posts

If I wanted to use a liquid yeast, any recommendations?

FWIW - I'm thinking of brewing this and oaking in the secondary. I have a few ounces of american light toasted oak cubes I've soaking in JD since I first used them in a bourbon porter.
Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

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