My ESB round 2.
4 lb 2-row
4 lb Maris Otter
½ lb British crystal 70L
½ lb British crystal 135L
½ lb Vienna
½ lb biscuit
1oz Target 60min
1/2oz Fuggle 20 min
1 1/2oz Styrian Goldings 10min
Fermenting with Wyeast 1275 at 68°F.
I made an ESB a few months ago and picked this yeast mostly because I like the word ‘Thames’. It made a great beer, in my opinion, and I harvested the slurry, so I’m using it again. I’m fermenting at a little higher temp to allow more yeast character, especially because I had a decent sized starter so plenty of healthy cells, and I want to see how it is compared to my last recipe where I fermented at 65°F. I know my crystal ratio is on the high side, but I wanted a lot of color, similar to Fuller’s, even though that isn’t really in style. I think it is pretty though; I want it on the dark side. I might have used all Maris Otter, but for this one I was broke and used half. I think the other malts will give it enough complexity.
The wort tasted great, really bready, which I like. So with the dark color, rich malt flavor, and hopefully a good flavor complexity added from the fermentation, it’ll be good.
Any comments welcome, or thoughts on ESB in general.
4 lb 2-row
4 lb Maris Otter
½ lb British crystal 70L
½ lb British crystal 135L
½ lb Vienna
½ lb biscuit
1oz Target 60min
1/2oz Fuggle 20 min
1 1/2oz Styrian Goldings 10min
Fermenting with Wyeast 1275 at 68°F.
I made an ESB a few months ago and picked this yeast mostly because I like the word ‘Thames’. It made a great beer, in my opinion, and I harvested the slurry, so I’m using it again. I’m fermenting at a little higher temp to allow more yeast character, especially because I had a decent sized starter so plenty of healthy cells, and I want to see how it is compared to my last recipe where I fermented at 65°F. I know my crystal ratio is on the high side, but I wanted a lot of color, similar to Fuller’s, even though that isn’t really in style. I think it is pretty though; I want it on the dark side. I might have used all Maris Otter, but for this one I was broke and used half. I think the other malts will give it enough complexity.
The wort tasted great, really bready, which I like. So with the dark color, rich malt flavor, and hopefully a good flavor complexity added from the fermentation, it’ll be good.
Any comments welcome, or thoughts on ESB in general.