deadwolfbones
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 London ESB
- Yeast Starter
- Yes, 1L
- Batch Size (Gallons)
- 3.5
- Original Gravity
- 1.046
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 7 days @ 65-70F
- Secondary Fermentation (# of Days & Temp)
- Nah
- Additional Fermentation
- Nah
- Tasting Notes
- An easy-drinking pale ale with a nutty, biscuity (in the American sense) graininess, undercut by the earthiness of the hops. Sweet, but sweet like bread, not cake. The bitterness is just about perfectâdefinitely present, but not assertive as it would be in an equivalent American style. If I were trying to wean someone off of Bud Light, this is what I'd give them.
.
Disclaimer #1: This was designed to be an ESB, but I missed my OG (due to a poor boil-off) and ended up with a best bitter.
Disclaimer #2: I've never had a proper best bitter, and I've never been to England. I followed a lot of advice scattered around the web in designing this recipe, but I make no claims as to its authenticity.
More info here: https://brew4fun.wordpress.com/2019/01/12/this-one-goes-down-easy/
Grain bill:
5 lbs Maris Otter (Fawcett)
0.4 lb Maris Otter Crystal 70-80L (Bairds)
0.4 lb Crystal Malt I, 42-48L (Fawcett)
Hops:
14g Willamette [5.5% AA] @ 60 min
10g Willamette @ 30 min
10g Willamette @ 10 min
7g Willamette @ FO
Water:
I used 4 gallons RO/Distilled + 2.9g gypsum, 1.7g calcium chloride. That comes out to about Ca 75, Cl 54, SO4 107.
Process:
I brew BIAB. I mashed for 60 minutes at 154F, stirring a few times, and squeezed aggressively. I chilled to 65F and pitched a 1L starter of Wyeast 1968. Let it rise to 70F by day 2, but it then fell on its own to 68, 67, and eventually 66F where it finished out. Hit FG on day 6, but I bottled at 10 days (with no change in gravity for 4 days). Carb low, around 2-2.2 vols.
Disclaimer #1: This was designed to be an ESB, but I missed my OG (due to a poor boil-off) and ended up with a best bitter.
Disclaimer #2: I've never had a proper best bitter, and I've never been to England. I followed a lot of advice scattered around the web in designing this recipe, but I make no claims as to its authenticity.
More info here: https://brew4fun.wordpress.com/2019/01/12/this-one-goes-down-easy/
Grain bill:
5 lbs Maris Otter (Fawcett)
0.4 lb Maris Otter Crystal 70-80L (Bairds)
0.4 lb Crystal Malt I, 42-48L (Fawcett)
Hops:
14g Willamette [5.5% AA] @ 60 min
10g Willamette @ 30 min
10g Willamette @ 10 min
7g Willamette @ FO
Water:
I used 4 gallons RO/Distilled + 2.9g gypsum, 1.7g calcium chloride. That comes out to about Ca 75, Cl 54, SO4 107.
Process:
I brew BIAB. I mashed for 60 minutes at 154F, stirring a few times, and squeezed aggressively. I chilled to 65F and pitched a 1L starter of Wyeast 1968. Let it rise to 70F by day 2, but it then fell on its own to 68, 67, and eventually 66F where it finished out. Hit FG on day 6, but I bottled at 10 days (with no change in gravity for 4 days). Carb low, around 2-2.2 vols.
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