Strong Bitter Common Room ESB

[oljimmy]

Just tapped this, it's pretty great. The hop/malt balance is pretty much dead-on for the style. I used Golden Promise which is probably a *tad* too sweet for this recipe, though it's nice. Next time I'll use Maris Otter.

I honestly don't see how liquid yeast could improve this. If anyone's scanning the thread for yeast info, US-04 for two weeks is fine.

 

[oljimmy]

 

[JonM]

I kegged this last night. Man, it smells good.

 

[acott]

After one week this is down to 1.011 after starting out at 1.052

I'll leave it for another week to clear up then keg! What pressure are you guys putting this under? I was think 15psi?

 

[JonM]

English ales traditionally have low carbonation. I have mine sitting at 10.

 

[pricelessbrewing]

I brewed a variant on this about 5 days ago. Raised the ibu a bit and used 1028 London ale yeast because I had some on hand and it works well for English styles.

 

[acott]

English ales traditionally have low carbonation. I have mine sitting at 10.

Cheers Jon, I plan on entering this in to a competition and want to make sure I have everything right!

 

[BaylessBrewer]

Kegged this last night, added gelatin and set the psi to 30. Smelled wonderful and I'm looking forward to trying it this weekend.
I used wlp013 and only got 67% attenuation so my FG is a bit high @ 1.020. I was looking for 1.017 or lower but oh well. OG was 1.061 so still gonna be a 5.4% ABV beer. IBU came in around 40 so it shouldn't be too sweet. At least I hope not!

 

[Almfamily]

Looking forward to hearing how it turns out - I carbonated lower (around 14 iirc) and I have been wondering if I should bump that up the next time I brew this one...

 

[BaylessBrewer]

Looking forward to hearing how it turns out - I carbonated lower (around 14 iirc) and I have been wondering if I should bump that up the next time I brew this one...

I only plan to leave the psi @30 for 24hrs and then turn it down to 10-12 and bring the chamber up to 38* from 32*. Looking to get 2.2-2.4 vol carbonation.
High for the style but that's how I like my beers

 

[BaylessBrewer]

This is one damn fine beer!
Only been on gas for 2 days but it's so tasty. Once it clears a bit more I'll pour a pint and post a picture for all to see.

 

[Madmannvan]

Picked up grains for this esb, yesterday hoping to brew it tonight. Going to use whitelabs 002 washed from a porter might add a little colour to it. Hopefully not too much.
How long should I condition this beer or can I keg it and drink it as soon as it's done fermenting?

 

[BaylessBrewer]

Picked up grains for this esb, yesterday hoping to brew it tonight. Going to use whitelabs 002 washed from a porter might add a little colour to it. Hopefully not too much.
How long should I condition this beer or can I keg it and drink it as soon as it's done fermenting?

Never used 002 but I used 013 and fermented for 8 days cold crashed for 2 days then kegged. Was drinking it 2 days later and very tasty! View attachment ImageUploadedByHome Brew1445212913.722375.jpg
Still cloudy but the flavor is great. Also used all EKG hops

 

[acott]

I kegged this on Saturday night...I don't know if I've tricked my self in to thinking it, but I'm sure I could get a subtle smell of banana from the fermenter.

I used S-04 and the highest my temperature got was about 70F, so I know I've opened myself up to esters.

I was just wondering if this has happened to anyone else, and if the banana aroma died down after a while in the keg/bottle?

 

[Madmannvan]

How much of a difference will using Canadian 2 row make to this beer?

 

[JonM]

Eh, you're mashing high so probably not too much. There's a lot of crystal that makes up the flavor too. Maris Otter has a distinct flavor but I'm sure Canadian stuff will make an excellent beer. I'm sure it'll be fine.

 

[Madmannvan]

Eh, you're mashing high so probably not too much. There's a lot of crystal that makes up the flavor too. Maris Otter has a distinct flavor but I'm sure Canadian stuff will make an excellent beer. I'm sure it'll be fine.

Thanks for the advice

 

[jappler]

Making this my last brew of the season today. Gotta sneak one more in before the snow flies and brewing outdoors just isn't an option anymore.

Made a start with 1968, man thats a thing of beauty watching those yeasties go to town.

 

[JonM]

I used 1968/002 on mine too. There's a comment somewhere in this thread saying you should mash a little lower when using 1968/002 because it's less attenuative than s-04. That's what I did on mine.

 

[Madmannvan]

Brewed this last night, a little high on the OG. Can't wait to drink this
View attachment ImageUploadedByHome Brew1445522134.317579.jpg

 

[acott]

This is getting better everyday, the banana aroma has pretty much disappeared. It's almost in the keg a week and I had a pint last night...it was really really nice, it will only get better!

 

[Madmannvan]

View attachment ImageUploadedByHome Brew1446785161.867622.jpg
Kegged this today, sample tastes a bit bananay. Although I've been drinking ipa so will just have to wait and see how it finishes

 

[attyindaburgh]

So I have the marris otter but I only have Fawcett crystal 45l , dark crystal I 85L, and dark crystal II 120L as well as amber at 35L. Any suggestions on the crystal breakdowns?

 

[Madmannvan]

1st glass from the keg and its delisious. Still a bit young but in a couple more weeks it will be perfect, so the last pint will be great Hahahha could be clearer but sure it'll clear more in the keg. I didn't cold crash this one like I usually do. View attachment ImageUploadedByHome Brew1447204836.859432.jpg
Will definetly be making this one again. But I think try to ferment at lower temp this one got up to about 68 would rather keep it near 60

 

[houndsbreath]

Has anyone thought of turning this into a Dark Mild? I wonder if 0.25 lb of a dark malt (chocolate malt, debittered black malt, extra brown malt) would add or detract from the beer.
Also, I have been thinking of replacing 30% of the base malt with oak smoked malt... hmm, beer ponderings...

 

[Wiscohio_brewer]

Just got the ingredients to brew this next week. Going to try Wyeast London III. Never used it before, but judging by the responses that others have said about it, it'll make a great bitter.

 

[Dennis]

I was looking at brewing this in the next couple days.

I'm a little confused by your mash temps:
"60 min Mash In Add 13.75 qt of water at 173.3 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 198.3 F 168.0 F "
Is that meant to be mash at 154F and mash out at 168F? What is the 173F and 198F?

 

[BadDeacon]

I was looking at brewing this in the next couple days.



I'm a little confused by your mash temps:

"60 min Mash In Add 13.75 qt of water at 173.3 F 154.0 F

10 min Mash Out Add 8.00 qt of water at 198.3 F 168.0 F "

Is that meant to be mash at 154F and mash out at 168F? What is the 173F and 198F?

Correct. The 173 and 198 are the temps of the water added to hit the target temp.

I do biab, so I just hit 154 and 168 respectively since I do full volume mash.

 

[Dennis]

Thanks! Looking forward to brewing it. The only thing I'm doing different is the first bittering addition. I only have an ounce of EKG. I'm going to do .5oz EKG and something else to hit the IBU for the bittering addition, I've seen an award winning ESB use chinook. I have some of that. I have willamette too. I actually have quite a variety, I'm just trying to figure out what I'm going to use. Any suggestions? The rest will be the same as your hop bill.

 

[BadDeacon]

Thanks! Looking forward to brewing it. The only thing I'm doing different is the first bittering addition. I only have an ounce of EKG. I'm going to do .5oz EKG and something else to hit the IBU for the bittering addition, I've seen an award winning ESB use chinook. I have some of that. I have willamette too. I actually have quite a variety, I'm just trying to figure out what I'm going to use. Any suggestions? The rest will be the same as your hop bill.

I used this recipe before and only used willammette. I read that it is the 'American ekg'.