Evan's Special Bitter (ESB)

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Professor Frink

Well-Known Member
Joined
Sep 20, 2006
Messages
3,100
Reaction score
31
Location
Beacon, NY
Recipe Type
All Grain
Yeast
Wyeast 1968 (London ESB)
Yeast Starter
1 liter
Batch Size (Gallons)
5
Original Gravity
1.050
Final Gravity
1.015
Boiling Time (Minutes)
60
IBU
43 IBU
Color
9.2 SRM
Primary Fermentation (# of Days & Temp)
7 @ 68 deg.
Secondary Fermentation (# of Days & Temp)
14 @ 68 deg.
I've made this beer twice, and both times it turned out great. It's not quite to style with 3 lbs. of Munich Malt, but it gives it a good malty backbone.

Malt Bill:
6 lb. Marris Otter
3 lb. Munich Malt
1 lb. 2-row
0.5 lb. Crystal 40L
0.5 lb. Aromatic Malt

Hops:
UK Challenger 8.0% AA 60 min.
East Kent Goldings 4.75% AA 45 min.
UK Challenger 8.0% AA 30 min.
East Kent Goldings 4.75% AA 15 min.
East Kent Goldings 4.75% AA 5 min.

Mash at 154 degrees F for 60 minutes
60 minute boil

Ferment at 68 degrees F for 7 days
Secondary optional (I usually skip it for this beer)

View attachment ESB.rec
 
OP
Professor Frink

Professor Frink

Well-Known Member
Joined
Sep 20, 2006
Messages
3,100
Reaction score
31
Location
Beacon, NY
I've found this beer clears pretty quickly, and so far everytime I've brewed it, it's gone straight to the keg where the yeast will crash out. When kegging, I leave it primary for about two weeks. If I were bottling it, I'd probably put it in secondary. It also turns around pretty quickly, it's quite good when it's young.
 

Latest posts

Top