Brewing a Classic English ESB and SERVING IT ON CASK!
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- Опубликовано: 28 июн 2024
- After building my cask system for use at home - see this video for that: • How to SERVE YOUR OWN ... - I needed to test it out with a classic that traditionally is put on cask - an ESB, or Extra Special Bitter, modeled after a clone of Timothy Taylors Landlord. I got a chance to use Wyeast 1469 West Yorkshire Ale yeast as part of this and got some very interesting results!
HOW TO BUILD THE CASK SYSTEM AT HOME: • How to SERVE YOUR OWN ...
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Recipe on Brewfather: share.brewfather.app/Md9ozE3C...
Recipe for 5 gallons (19L) , your efficiency may vary:
"Cheeky Bugger"
5.0% ABV 33 IBU
8 lb Golden Promise (91.4%)
1/2 lb Wheat Malt (5.7%)
1/4 lb Fawcett Medium Crystal (2.9%)
Mash:
Single Infusion mash at 152 F (67 C) for 60 min
Water (ppm): Ca: 79, Mg 6, Na 13, Cl 52, SO4 173, HCO3 0
Add to 8 gal (30 L) spring water: 8g Gypsum, 2g Epsom, 1g NaCl, 2g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min - Add 1.5 oz (42g) Fuggles (4.4% AA)
10 min - Add 1 oz (28g) East Kent Goldings (4.5% AA)
0 min - Add 1 oz (28g) each Fuggles (4.4% AA) and East Kent Goldings (4.5% AA)
OG: 1.048
Yeast: Wyeast 1469 West Yorkshire Ale
Ferment at 65 F (18 C) for 3-5 days then raise to 68 F (20 C) for another 7 days or until fermentation completes. Optionally rack to cask or keg with 3-5 gravity points remaining in the fermentation, allow to condition at 68 F for a week, then store undisturbed at 55 F for 3-5 days more. Otherwise package and serve as usual, or bulk prime and carbonate in a keg to 1-1.5 volumes of CO2
FG: 1.010
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0:00 Intro and welcome
1:00 Beer description and approach
1:31 Recipe
6:05 Brew day
8:34 Fermentation plan
13:06 Cask conditioning plan
17:28 Fermentation follow-up
18:05 Cask pour and tasting notes
24:38 Potential improvements
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#ESB #cask #homebrew #realale #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain 
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My local Pub here in the east of England sells Timothy Taylor on cask and this honestly looks just as good! Good to see this style get some appreciation because people my age (30s) tend not to drink it and it may eventually end up going the way of Pre-Prohibition styles in the U.S.
I'm glad to brew stuff like this and keep it alive!
You have really found your groove as a brewtuber. Always entertaining and informative.
Thank you, I'm glad you enjoyed it!
As someone from West Yorkshire, it's great to see your enthusiasm for this style and cask beer in general. I bought my own hand pump last year, my friends drank a whole 'keg' of porter last time they were here! Cheers 🍻
Glad to represent it!
Hi Fellow Apartment Brewer, I live in Southern California and my Homebrewer’s Association did an ESB/Strong Bitter challenge in January. That was the first Beer I made by myself, all grain, in my apartment. And I’m very proud of it as well. I used Maris Otter
for the main grain and EKG for the flavoring hops. I bottled and used enough sugar for one and a half atmospheres as well. I took it to Fest this weekend and it was very popular as well as my first recipe, a Black Rye DIPA which was also very popular😁🍻
Awesome! Congrats on what sounds like a great brew!
Appreciate all the time and effort you put into this cask system project. Glad the beer turned out so good! Cheers. 🍻
Thank you for watching, it was a ton of fun to work on!
Great video and ESB is my next brew. Just a note, I can't comment too much on Southern England but most Northern England pubs have a sizable number of 'beer engines' serving cask ales. For the cold temperature higher ABV beers there will also be the gassed beers kegs
Awesome! As a Brit beer drinker and brewer, it's clear that you truly understand Real Ale. I've been brewing Landlord clones for a while and it's a breath of fresh air to see it advocated and articulated so well across the pond. Keep it up!
ESB is one of my favorite styles. I wish more breweries offered it. Great video! Thank you!
I feel like pretty much all English styles are criminally underbrewed, especially here in the US!
@@TheApartmentBrewer So very true!
great video, I love how excited you are about this brew. nothing like a pint from a London pub! cheers my friend
Glad my enthusiasm transferred! I had a great time with this one
Love the focus on this king of beers, nothing beats a great cask ale. Not living in the UK any more it is probably the thing I miss the most and the reason I started home brewing.
They are fantastic!
Hi thanks for making this brew I am from Yorkshire and it looks amazing wish I could create what you do would love your setup 😊
Looks brilliant - rather envious. Congrats!
Thanks!
Top notch quality content as always mate!
Thank you!
I'm drinking my version of TT Landlord as I watch. I used Maris Otter (as it's what I have in bulk stock) rather than Golden Promise. Absolutely delicious. I will brew it again with GP to see how improved it is. Classic beer. That yeast is wonderful. As you say, British beer is neither warm nor flat. Well done for clearing that up!
Very nice! I'm glad you enjoyed the video and made something similar!
Sounds amazing! Thanks for the video!
Glad you enjoyed it!
The knowledge you present and thought that goes into each brew is one of the best I've seen on here. I mentioned on my other channels name about wanting to do open ferments with a maple syrup evaporator tub. Keep up the good work.
I've been thinking about brewing one, and your reaction at the first sip convinced me, it's a brew to come! Cheers, Steve.
Hope you enjoy it!
I made a Irish Red ale with 1469, it turned out amazing.
Nice! Bet that worked great!
Amazing, I’m from Edinburgh, Scotland and I’ve learnt more about cask beer from you than anyone else. Hand pull set up in the garage. Can’t beat it 🍻
That's awesome! Glad you enjoyed the video!
Quite interestingly, I was just bottling my new batch of beer and as it so happens, ESB :D Just starting out in this hobby so brewing and fermenting didn't go quite as expected, but the beer is done and now bottle conditioning for two weeks to find out how I succeeded/failed. Thank you for introducing this wonderful hobby for me :)
Welcome @Ten Sky! It’s a great hobby! You learn something new with every batch.
Welcome! Hope you stick around and enjoy it!
As a Yorkshireman and homebrewer, I loved this! Top class effort - looks 100 percent the part and I bet it tastes it as well. Cheers!
Thank you!!
I've been looking forward to this one for a while. Can't wait to try it myself!
Your recommendation spurred the idea!
@@TheApartmentBrewer Glad to hear that! I don't have very good temp control and live in a fairly warm climate so do you think this recipe would work OK under pressure to depress the creation of some of the off flavors?
@@DDutton9512 I suppose you could, it may be tough to get the characteristic stonefruit from the yeast that way but it would help prevent issues related to fermenting too hot.
Went to England back in December and am also in love with cask ales. Timothy Taylor Landlord and Greene King Abbot were my favorites. Luckily a few breweries nearby in Asheville started using beer engines.
You can find them once in a while at high end places but there's nothing like how it's done in an English pub!
I spent 1 month in Yorkshire 15 years ago. Would only get cask ale. Excellent beer! Cheers to you for making it a homebrew possibility.
Sounds like a great time!
I've brewed this beer almost exactly to the recipe. It's excellent and was popular with my friends, so I brewed it a few times more!
I highly recommend it!
Thats awesome to hear!!
I don’t have room for a hand pump etc, so I generally bottle condition everything. In these English-style Pale Ales I aim for around 2 volumes CO2 and aim for around 4.5-5% abv.
The latest is about 3 weeks in the bottle atm. First I’ve made for quite a while and reminded me how much I like it. Definitely my favourite beer style to drink. This one is a tad turbid, and I’m not really sure why.
I used WLP002, which is well known for dropping clear.
It’s only the 3rd time in 50 batches that I’ve had a brew so stubbornly refuse to clear.
Tastes good, just not quite the presentation I’d expected.
Bottle conditioning is a great method for nailing the carb level!
Super video again. I really miss cask conditioned real ales.
Thanks! They really are something special!
One of my favorite beers in the world is the Best Bitter from Black Sheep Brewery in North Yorkshire. Too bad I live in Maryland....Been meaning to brew one of these for a while and hopefully this recipe will scratch the itch a bit! Thanks for the video!
Nice! Give it a go!
Looks incredible beer 🍺 i have to try to make this beer 🍺
Looks delicious brother
Thank you!
Great beer and system, would be great to see your medal-winning Irish Stout served on cask!
Thats the plan for next March!
I'm sure it feels similar to a nitro pour because.
Air is ~
Nitrogen - 78%
Oxygen - 21%
Argon - 0.94%
CO2 - 0.035%
When pulled through the beer engine it would be infused with mainly nitrogen in reality.
Great video, love the interesting content as always.
Yup!
>It’s a Monday morning in Montréal.
>Steve releases this video, I start watching
>I have the day off, I am spending it doing housework
>I have an ESB in my fridge
>I say: “What the hell, I’ll have a beer.”
>I go back to folding laundry and listening to Steve, dreaming of the day I’ll get to have cask beer again
Haha the way I see it there's nothing wrong with that!
English beer is a treasure. Great episode. Glad you used the old 1469, i mentioned it a while back! Maybe something like Challenger or even Target would give you better results for the bittering. Cheers dude!
It was really very nice. I enjoyed that yeast a lot!
Hi a big well done, with your Brew, probably needs to stand longer in the keg, I have three hand beer pumps, I just love Timothy Taylor's Landlord Bitter, all grain clone kit, I am not far away from the Brewery, Bradford, west Yorkshire, very enjoyable video 🍺👍
I think you are right, probably tapped it a bit too early. That being said I couldn't wait!
Excellent video again! I wonder what other beer styles can be served on cask; old German malty styles maybe?
I've had Munich Dunkel on cask and it was quite enjoyable!
I love target, challenger, north down and goldings. Fullers ESB hops. Have made their clone a few times and it's to die for. Have a bitter going now with just targer, challenger and golding. Windsor yeast. We'll see how it goes.
Same golden promise but half pound of c20 only.
Cheers
That sounds delicious!
Side note as well. For creamy pours, ventmatic (old name) or intertap taps that have a screw on end. Keg king has them, called a stout spout for 8$. Mine has a holed plate and shaker stack that foams it like a sparkler. Not the same i know but similar results. Very creamy and just tweak the pressure for that few hours. then back it back to normal. @@TheApartmentBrewer
I have had less British beer than any other style and I think that even though I am an American my French blood biases me against it 😂. This is a really cool project and makes me want to try a real cask ale. Good stuff as always I really appreciate the level of dedication to authenticity.
Glad you enjoyed it!
Wonderful content! Would you consider brewing a modern style (such as a NEIPA or any fruit-forward beer) with the Timothy Taylor strain?
Not sure how that would turn out but it is a very interesting idea!
Nice and simple recipe, as it's supposed to be! I'd personally up the Bu:Gu a bit but that's personal preference.
Can't wait for you to start to really dive in to the traditional Brittish way, incorporating cane sugar, pitching cool and allow fermentation to free-rise (to a certain point ofc), open ferments etc. It's a deep, deep rabbithole...😂
Yes! I can't wait to do more of these!
I’ve been waiting on this since the setup video! Question: do you still use the APEC RO water system? Or is there another you would recommend?
Never used an RO system before. I usually just buy spring water or distilled water.
Always so many ways beer can be brewed served and tweaked...i cant imagine the galon lasted long!
Cheers
Nope haha
Loved this 👏🏻 We’re about to get stuck in to 4-5 cask style brews so it was very informative. Loving the Yorkshire pronunciation…..but can you say Worcestershire? 😉
Haha you would be surprised what I can pronounce living in Massachusetts - lots of town names inherited from England. We just don't have a Yorkshire haha
@@TheApartmentBrewer pay us a visit sometime (near Bath/Bristol) and we’ll visit some craft beer places in towns with great names 😎
That pint looks incredibly inviting. Graham Wheeler’s recipe is closer to the Timothy Taylor Landlord beer I have tasted in pubs and brewed myself in the past. The abv is lower at around 4.2%, so it’s not really an ESB, more an ordinary bitter. Nonetheless your brew looked excellent!
Yeah this wasn't intended as a clone, just was inspired by it.
To be the pedant, more a Best Bitter than an ordinary bitter at 4.2% but the beer ended up at 5% so would qualify as ESB even if it was unintended
@@ridley8340 Timothy Taylor was the click bait. This was not the beer he brewed.
@@clubroot3383 True but Landlord is not an ESB either, but 5% makes what he brewed one I guess? Either way an interesting video and I like the rudimentary cask system.
This video actually has me excited for a Guinness XX on cask. It is my understanding that Guinness Draught is a industrial version of ye olde cask ale. Maybe even openfermenting will get that sour twang without too much issue. I'll get some stout books. I hope one will have the right recipe.
Sounds like a plan!
You live beside a beach and you have a beer engine. Life is good!
Yes it is!
If you don’t mind me asking. How much lallemand did you use to carbonate your remainder 4 gallon keg? Thank you!
0:12
Interesting, the Brulosophy Show just had a video describing he had issues with an English IPA. Are english pales and ipas a difficult style ?
I watched that yesterday, he admitted to pitching the yeast hot, thats why he had the issues he did. And that's also similar to what happened with my last English pale brew. These yeasts will get very estery and crank out loads of off flavors when pitched and fermented warmer than 65 F
I was gonna ask if it was creamy, that’s awesome!!!!
😎👍🏻👍🏻🍺🍺
Yup!! Cheers Tom!
I"m guessing you're using a Tilt hydrometer...? If so, how do you get the nice graphs of the falling gravity vs ABV?
I've been looking all over my iPhone Tilt app...and I don't see a way to have it plot and present a graph?
Thank you in advance,
CC
Nope, no tilt. This is from the anton paar smartref and it calculates the plot from gravity measurements.
I love a pint of bitter but sold my beer engine recently as just couldn’t find a decent way to fit it to my kegerator and it has 6 taps anyways
A 6 tap kegerator? That's excellent!
@@TheApartmentBrewer it will be once it’s finished plans to put 2 towers with 3 taps on each on top of the freezer. Got most the parts just need the towers now. Will be done once the sheds finished for brewing won’t be long! Just gotta cut a few triangles of plywood, fill and paint. Electrics booked in for next month :D more excited now than Christmas
Another great video. My only complaint is that you keep mentioning England Ireland and Scotland, but what about Wales? 😉 Can't beat a pint of Welsh bitter 🏴🍻
I mean to include Wales lol just dont want to piss of the Irish and Scots that aren't so fond of me using the term "the UK"
@@TheApartmentBrewer 👑🇬🇧
Whats your thoughts on choosing to cold crash and decant your starter? 1 liter seems like no big deal but I hear guys say any bigger and your changing the ingredients of your brew. I assume you just use dme? I have cold crashed and decanted all of the 3 starters I've ever made with no problems. I guess I'm asking how big of a starter till it changes the grain bill of your brew?
Yeah I really don't care about that aspect too much. I'd rather have all the healthy yeast that's in solution as opposed to losing maybe one gravity point on OG.
Great Video, brewing this shortly, picked up all the ingredient's today. Question....Grain bill is almost 9 lbs but adding 8 gallons right from the start? No sparge water ? I have the Anvil foundry and for almost 9 lbs it recommends 5.7 gall strike water and 1 gall sparge water? Is this what your clawhammer at 240 calls for ? Any thoughts would be appreciated. I also have a beer engine, from pint365. Also....once beer is in my corny keg should i add any co2 pressure? I picked up the dextrose and cask yeast as well. Thanks
Thats right, I pretty much usually just do a no-sparge brew day. Saves loads of time and effort and is still consistent. If you are using the full keg as a cask you can always add some head pressure to help prevent any early oxidation. CAMRA might be cranky about it but it shouldnt be an issue.
Thank you for your response..greatly appreciated. Last question...when racking into my corny keg and adding the dextrose and yeast for cask and bottle conditioning, how long should I wait to drink it. How long did you let beer sit in corny with the 4 gall before you pulled first pint. Thanks
A week or two should be sufficient to be fully carbonated and hopefully clarified
Ok thank you!!
I'm curious how you attenuated down to 1.010. Was that calculated or was that simply what you ended up with? My calcs show 1.017 with a fairly similar malt bill. Cheers!
Calculations are always going to be 100% right all the time. Depends on pitch rate, mash temp variations, system, fermentation conditions, malt choices, oxygen etc.
Since Nitro is the lazy man's approximation to cask, so I hear.. how do you think this recipe will do on Nitro? Great video!
I imagine it would be quite good!
@@TheApartmentBrewer my Irish stout is just about out, so next brew day plan is all set!
I see cask in a RUclips video, I click.
One thing about hop flavo(u)r in bitters, from one American cask appreciator to another, is that a whirlpool hop addition goes a long way. I’ve noted this in messages you and I have exchanged on Instagram, but a 1-2 oz addition in the whirlpool just seems to be the capstone in the construction of a wonderful homebrewed bitter. My ordinary bitter with a 2 oz whirlpool addition scored 41 pts in a recent comp.
No need for the extra cask conditioning yeast, the 1469 will still be able to do the job 😅
Sure, but I wanted it faster!
Just for clarity 152 F is more like 67 C...
Thanks for pointing that out. Copy/paste error but corrected the recipe in the description
Ugh, Stevie! "Cheeky bastard" is so rude, because it could be called, for example, "Crazy Tommy"?😄
It's cheeky bugger not cheeky bastard...
@@TheApartmentBrewer ...the devilish machinations of the world Wide Web! I wrote " cheeky bugger", but someone fixed it...Big brother, or artificial intelligence, or something happened in my computer?..
I brewed an ESB a couple years ago. Decided to use the (supposedly) legendary Burton on Trent water profile. Ruined the beer. Undrinkable. Dumped it. Tasted like chemicals. If I ever make another will just use a basic hoppy beer water profile. Lesson learned. 🙄
That water profile is pretty extreme. Reducing the overall levels works decently though
@@TheApartmentBrewer
If I had to take a wild @ss guess I’d say reduce by 50%. I was shocked by how much that water profile added chemical flavor. Was all the proof I needed that water chemistry is actually doing something.
Yorkshire. Rhymes with "ire." A place in England.
Yorksheer. Rhymes with "ear." Not a thing I've heard of. This could stand a little research, you are after, all, brewing in the English tradition
(But what do I know, I'm a Canadian.)
Try "Yorkshrrr" Leaving vowels out is a fine English tradition.
Oh, and thank you for an excellent and very informative video.
Thanks, brewing the beer is what I focus on though, not pronunciations
@@TheApartmentBrewer And I thank you for that. Again, great video.
Yorkshire doesn't rhyme with ire.
@@user-ge1sm8ob2g Yes. I stand corrected. I considered apologizing, but decided to shut up and go way instead.
Hi Fellow Apartment Brewer, I live in Southern California and my Homebrewer’s Association did an ESB/Strong Bitter challenge in January. That was the first Beer I made by myself, all grain, in my apartment. And I’m very proud of it as well. I used Maris Otter
for the main grain and EKG for the flavoring hops. I bottled and used enough sugar for one and a half atmospheres as well. I took it to Fest this weekend and it was very popular as well as my first recipe, a Black Rye DIPA which was also very popular😁🍻