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Old 04-30-2010, 04:04 AM   #1
heywolfie1015
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Aug 2009
Los Angeles, California
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Recipe Type: All Grain   
Yeast: Wyeast 1968   
Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.052   
Final Gravity: 1.016   
IBU: 34.6   
Boiling Time (Minutes): 60   
Color: 17.0   
Primary Fermentation (# of Days & Temp): 14-21 days at 66F   
Tasting Notes: See below   

I took two of my favorite beers, Fuller's London Pride and Fuller's ESB, as inspiration for this one, which is right on the cusp between a strong bitter and an ESB. It's malty with caramel and toffee notes, a hint of cocoa, and earthy in the finish due to the Challenger and EKG hop additions. Really, really tasty and one of my favorites so far. Hope you enjoy.

Grain Bill

9.50 lbs. Maris Otter
0.50 lbs. Crystal 40L
0.50 lbs. Crystal 60L
0.25 lbs. Pale Chocolate

Hops/Additions

0.75 oz. Target [11.0%] (60 min)
0.50 oz. Challenger [7.5%] (20 min)
1.00 Whirlfloc (15 min)
0.50 oz. East Kent Goldings [5.5%] (1 min)

Mash

Mash at 154F for 60 min. Sparge at 168F to desired preboil volume.

Fermentation

I try to get the wort down to 70F or so and ferment this one at 66F for the first few days. Wyeast 1968 is my preferred choice, but WLP002 is also a great option. Both are super-flocculent and give off a nice mixture of earthy and estery flavors.

Notes

If you don't have Target or Challenger available, EKG can do the work for bittering, flavor, and aroma. (Same goes for Challenger all the way through.) I like the specified combination in this recipe, but getting the same amount of IBUs with an all-EKG or all-Challenger hop schedule will also make a fine beer.

With respect to my choice of equal parts Crystal 40L and 60L, the idea is to give a complexity to the caramel flavors in the beer. You could do 1 lb. of either in a pinch, though, and have it come out great. (From what I've read, London Pride is pretty much just pale malt and Crystal 60L.) The Pale Chocolate is meant to provide a slight extra twist and also intensify the color just a tad.

Cheers!

Reason: Corrected the Pale Chocolate malt description

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Old 04-30-2010, 05:48 AM   #2
Gremlyn
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Mar 2009
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I would try this with 1# of British Crystal (which has a range, usually 55-65L), I bet you'll be happy with the results. Interesting addition with the chocolate, I would think it would come out too dark and roasty with that much.
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Old 04-30-2010, 01:39 PM   #3
heywolfie1015
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Aug 2009
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Quote:
Originally Posted by Gremlyn1 View Post
I would try this with 1# of British Crystal (which has a range, usually 55-65L), I bet you'll be happy with the results.
Interesting point, and one with which I completely agree. In fact, if the goal is to make it as authentically British as possible, I might even take it a step further and change the 40L and 60L ingredients to, respectively, British Crystal 37L and 55L. Both of those have a distinct flavor perfect for a strong bitter.

Quote:
Originally Posted by Gremlyn1 View Post
Interesting addition with the chocolate, I would think it would come out too dark and roasty with that much.
Nice catch, and one which I fixed above. It should be Pale Chocolate, not just straight Chocolate. Somewhere in the range of 200 SRM. I heard about Pale Chocolate on The Jamil Show and tried it out. It gives a nice mild coffee/chocolate flavor, but not overpowering. Also, at less than 3% of the grist, it's important (as you note) not to have too strong of a roast flavor.

 
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Old 04-30-2010, 04:03 PM   #4
Gremlyn
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Mar 2009
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Pale chocolate would, indeed, be much smoother. Let us know how it turns out
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Old 04-30-2010, 04:13 PM   #5
heywolfie1015
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Oh, I know how it turns out. So do my friends, who recently raided my house for this beer and left me a nice pile of bottles to wash.

 
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Old 04-30-2010, 04:34 PM   #6
Gremlyn
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Mar 2009
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I meant if you implement the changes to the British Crystal. I assumed you had already brewed and liked the recipe since you put it in the database
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Old 04-30-2010, 04:38 PM   #7
weirdboy
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May 2009
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Looks tasty!

Shouldn't that be "Bitter Solicitor"?

 
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Old 04-30-2010, 04:48 PM   #8
heywolfie1015
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Aug 2009
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Quote:
Originally Posted by Gremlyn1 View Post
I meant if you implement the changes to the British Crystal.
Ah, I see. Yeah, I've been thinking about the 37/55 change all morning. (Salivating, really.) Will definitely let you know how it turns out. Might even require a recipe edit.

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Originally Posted by weirdboy View Post
Shouldn't that be "Bitter Solicitor"?
Well played, and probably right. Since I'm not licensed in the UK, I guess I'll have to stick with "Lawyer," but Bitter Solicitor rolls off the tongue much better.

 
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Old 11-12-2010, 05:09 AM   #9
heywolfie1015
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Aug 2009
Los Angeles, California
Posts: 508
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So, I recently tried this recipe using the Caramalt (30-37L) and Simpson's Dark Crystal (50-60L), as discussed above. Also, just because it was out for a limited time, I used Wyeast 1469 instead of the 1968. Just pulled my first pint tonight and whoooooo boy, is that good!

 
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Old 04-07-2014, 02:18 AM   #10
MollyHatchet
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Nov 2007
Harrisburg Pa
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I may have to try this cask conditioned!


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