Strong Bitter Common Room ESB - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Strong Bitter Common Room ESB

Reply
 
Thread Tools
Old 12-05-2008, 09:51 PM   #21
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 110 Times on 70 Posts


If you search for the characteritics of a particular malt, you'll usually find suggestions on the maximum amount to add before it becomes overbearing. For instance, crystal malts should usually be limited to 10% of the overall grain bill. Four to eight ounces of biscuit or victory malt could be added to recipe to give it that nutty, toasted flavor without becoming overwhelming. If you have beersmith or some other recipe calculator, you can enter in whatever additions you'd like to add and it will show you the color as well as how it compares to the style you're aiming for. If you don't have brewing software, I like TastyBrew.com | Recipe Calculation to calculate recipes when I'm on a computer without beersmith.
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 04-03-2009, 04:20 PM   #22
eulipion2
HBT_SUPPORTER.png
 
eulipion2's Avatar
Recipes 
 
Sep 2006
Hawley, PA
Posts: 1,690
Liked 88 Times on 67 Posts


Hate to revive an old thread, but I brewed this yesterday, and I must say it was the best brew session I've ever had. I did mess up on the crystal malts, using half a pound of each instead of .25 & .75, so it'll be a little darker.

Also, S-04 is a monster! After 4 hours I had to change the airlock (twice), then attach a blow-off hose. And the huge chunks of yeast rolling around the wort is insane! It's not pretty, but it's pretty darn cool.
__________________
Primary:
Kegged: Bohemian Pilsner; Cream Ale; Cherry Cider; Dry Stout
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale; Mosaic Session Brett; Saison Americain; Session Saison

 
Reply With Quote
Old 04-03-2009, 07:03 PM   #23
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 110 Times on 70 Posts


Glad it went well for you! S-04 is indeed voracious. I've had it ferment a beer out in 2 days before. Let it sit for 3 weeks though so it can clean up the beer. Keep us updated!
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 04-05-2009, 02:18 AM   #24
gplutt
 
gplutt's Avatar
Recipes 
 
Oct 2008
Seattle
Posts: 366
Liked 3 Times on 3 Posts


Brewed this today. I used some biscuit malt, mashed a bit hotter (156), and used Wyeast 1275(Thames Valley). If if it tastes 1/2 as good as that picture looks, then this may become a staple, here. I'll let you know how it turns out.

Edit: I subbed the Fuggles out for Willamette, too. I had about 1/2 pound of Willamette already.
__________________
Kegged: Stout

Barrelled: Oregon Group Brew Stout
Long term Secondary: Fool's Gold Barleywine
Next: Bohemian Pilsener


 
Reply With Quote
Old 04-05-2009, 02:24 AM   #25
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 110 Times on 70 Posts


Quote:
Originally Posted by gplutt View Post
Brewed this today. I used some biscuit malt, mashed a bit hotter (156), and used Wyeast 1275(Thames Valley). If if it tastes 1/2 as good as that picture looks, then this may become a staple, here. I'll let you know how it turns out.

Edit: I subbed the Fuggles out for Willamette, too. I had about 1/2 pound of Willamette already.
Sounds good! How much biscuit did you use? Thames Valley is a good attenuator so mashing hotter was a good idea. I have problems getting that yeast to clear though. Guess I should use isinglass or gelatin with it. Anyway, hope it turns out great!
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 04-05-2009, 02:36 AM   #26
gplutt
 
gplutt's Avatar
Recipes 
 
Oct 2008
Seattle
Posts: 366
Liked 3 Times on 3 Posts


4 oz biscuit malt. I heard that 1275 doesn't clear very well(whenever I see -med low floc I cry a little), so I'll probably fine it with isinglass and crash cool it in a secondary.
__________________
Kegged: Stout

Barrelled: Oregon Group Brew Stout
Long term Secondary: Fool's Gold Barleywine
Next: Bohemian Pilsener

 
Reply With Quote
Old 04-05-2009, 02:47 AM   #27
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 110 Times on 70 Posts


4 oz biscuit should be perfect! I've gone straight from primary to a keg with 1275 several times, then cooled to serving temps and it seems like the first 1/3 of the keg is always cloudy. If you fine before kegging, you'll probably prevent that.
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 05-12-2009, 01:26 AM   #28
Donner
 
Donner's Avatar
Recipes 
 
Feb 2008
Oxford, MS
Posts: 823
Liked 3 Times on 3 Posts


just want to make sure i understand the first wort hopping and the hops at flameout.

First wort hopping is just throwing the hops in after my first runnings from the MLT, right? Do i need to remove them after i start the boil or do they stay in?

How long do i leave the hops in after flame out? Until i reach pitching temps?
__________________
DonFeitel.com

 
Reply With Quote
Old 05-12-2009, 10:42 AM   #29
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 110 Times on 70 Posts


Quote:
Originally Posted by Donner View Post
just want to make sure i understand the first wort hopping and the hops at flameout.

First wort hopping is just throwing the hops in after my first runnings from the MLT, right? Do i need to remove them after i start the boil or do they stay in?

How long do i leave the hops in after flame out? Until i reach pitching temps?
You've got the right idea. Put the FWH addition hops in your kettle and drain the first runnings right on top. Leave them in there for the rest of the boil and remove them at the same time you would always remove hops, either whirlpooling the cooled wort or filtering when transferring to the carboy.
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 05-13-2009, 02:00 AM   #30
Donner
 
Donner's Avatar
Recipes 
 
Feb 2008
Oxford, MS
Posts: 823
Liked 3 Times on 3 Posts


This may be another dumb question, but i just want to make sure i understand. DO you start heating your wort with the hops added as soon as you collect your first runnings? I see that the FWH is listed as 60 min, as well. Or does that just indicate you leave it in for the whole 60 minute boil?
__________________
DonFeitel.com

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Common cause of low SG? Edbert Beginners Beer Brewing Forum 17 02-14-2014 09:25 PM
ca common help shawnstr71 General Beer Discussion 10 11-22-2013 03:12 PM
my interpertation of the common room ESB. dkm11b All Grain & Partial Mash Brewing 3 12-04-2012 03:35 AM
Brewery Setup - Poll on preferences - Tasting Room or No Tasting Room? jdlev General Beer Discussion 21 06-16-2011 01:33 AM
two room cold room plan Brewpastor Fermenters 23 08-03-2010 05:08 PM


Forum Jump