ESB (Extra Special Bitter) | How Long Does It Take To Brew Beer?
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- Опубликовано: 25 июл 2024
- RECIPE KITS: www.atlanticbrewsupply.com/se...
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Recipe:
5 lbs Maris Otter
8.0 oz Crystal Malt - 80L
4.0 oz Brown Malt
1.00 oz Fuggle Pellets [4.30 %] - Boil 60.0 min
0.50 oz East Kent Goldings (EKG) [5.00 %]
0.50 oz East Kent Goldings (EKG) [5.00 %]
1.0 pkg London Ale III (Wyeast Labs #1318)
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Join me on my Homebrew Challenge to brew all 99 BJCP beer styles:
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Great video. Looking forward to the cleaning video and seeing how you get that basket so clean 😊
Awesome! I will try the recipe next time.
I am really glad I found your channel. I like to think I am a decently experienced brewer, but you constantly give me ideas or inspiration for new beers. Cheers!
Thank you 🍻
Another great video.
Sounds like a delicious brew!
I will probably try it even with that yeast, which didn't gave me good results in the past, it was my fault though, I didn't knew that the London doesn't ferment all the sugars so I didn't took it into account, I ended up with a sweet porter, no in the style but it was a good beer
I have just loved these English Bitters. By far the unsung heroes of the ales...
Agreed!
Wonderful series of brews! I´m looking forward to see how you take the Belgian styles on.
Thanks, me too!
Great vídeo,
I brewed the ESB from the bible before I was kegging and it had a bit of a strange taste ,not like anything I had tasted before, not like infected ,no esters . Am going to try it again and pop it in the kegerator may use your recipe instead . Another great video cheers 👍🍻
You are so good at this. You should be a TV announcer love your videos
Thank you!
“Are you saying my beer tastes like over cooked toast!?” 😆 I’m sure it was delicious Martin. Cheers 🍻
Hi Martin~ Thanks for your sharing. If I can not get the liquid yeast, which dry yeast do you recommend for alternative? Thanks
Wondering, what was the gravity and ph before pitching yeast? Also the english brown malt what was the srm? Thanks for your time, keep it up- cheers
Love the videos!!! Have you pondered doing a parti-gyle brew? I think technically it should have been done with this ESB with the ordinary bitter coming in for the second runnings, but I was too late. It would probably work with the English Barleywine.
Coming soon 😎
Hi there Martin loving your brews and it just proves how easy it is to brew great beer at home i have one question the spray jet in the lid of your kettle can you put a link up to where you got it please i think that this basic system is one of the best I have seen .
Keep up the good work look forward to seeing more .
Regards Maurice
It came with the Clawhammer Supply system.
Martin, well done with the channel. I am a recent subscriber. I find Fullers ESB like drinking liquid raisin bread. Special B gives this raisin bread/Xmas fruitcake flavour in ESB. I am surprised you did not use Special B... even at 50-100g.
Louis raisin bread. Wish we had used this description in the tasting :-)
I me really interested in the cleanup video. Hope it comes soon
Working on it!
I like brown malt in porters I have brewed, but I don't think I would have selected it for this beer. I probably would have liked it, but perhaps it would not have met my expectations for the style. Did it dominate the flavor? What mass of brown malt was used? You mentioned a percentage, I think.
Alright Martin! Ive been really enjoying your homebrew challenge videos... couple of questions; would you ever consider using a dried yeast? And which of the upcoming bjcp beet styles are you least and most looking forward to brewing?
Hey Baz. Yes to dry yeast - in fact there's an idea for an upcoming video. As for upcoming styles my favs and Belgian beers so looking forward to the Tripel most of all. But that's right at the end. I have some concerns about the sour beers that await me...
Yuo have interesting posts. Could you kindly give ingredients in pounds and batch size.
Hmmm. Strong Bitter is one fine Pint of Beer.
You are fast as hell. Normally it takes me 6-7 hours to get the job done. Props to you 👍
Forced efficiency when you need to make time for this every week.
Martin, thank you so much for these! Have really enjoyed them! Think my favorite commercial bitters have been Fuller's and Green Man. Out of curiosity, what was your mash temp?
Martin! I apologize I see you have it in the video notes at 152°F. Should have looked there first! Thanks again for the great videos, keep up the great work!
Thanks!
Three and a half hours, pretty good especially while filming it all. I'm right around 4.5 hours with cleanup. Chilling takes almost 45 minutes with Florida water. Brewing my Easter peep ale tomorrow!
I've noticed chilling is already taking longer now the weather is warming up a little.
Would really like to know how much you are boiling.
I use the multi-step infusion method. It takes a whole day - depending on the recipe, between 6 and 8 hours (including all preperation and cleaning up). I think the multiple rests improve the result. Greetings from Germany.
I admire your patience :)
@@TheHomebrewChallenge Thank you. At the end of the day I can feel the patience in my feet.
My BEST prepped days clock in at 4 hours. No prep, more like 6 hours with my propane burner / igloo tun / counterflow chill system.
Toasty ESB is one of the best homebrew ales you can make in the age of NEIPAs crowding out every store in the US.
It really is a treat when it comes out right.
Did he mention the batch size? I am thinking 2.5 - 3 gal...?
Back in the day - half a century plus - we referred to Fullers as Electric Soup Beer.
Why?
One pint too many and the result was often psychedelic.
Good times - sort of.
Here all week folks 😆
Brewing each week for 99 weeks, that's a lot of work. I admire your resilience. Who drinks all the beer?
Family. Friends. Random passersby.
Every business trip to London, I always make it a point to get a Fuller's ESB, and then also try some other brewery's cask ales... ESBs are not very carbonated, so how would you dispense the beer at home and retain the low-carbonation levels?
Right lowering the serving pressure if your system supports it would be good. But it’s hard to replicate ESB on cask for sure.
Thank you very much for the video!
I brewed ESB recently. It is in fermentor at 68 F now for 5 days!
How is about your fermentation?
Great - I hope it turns out well. Nothing special about the fermentation for me. I'd imagine after 5 days its done for you now and just needs some conditioning.
Thank you!
Question: How are your temperature fluctuations with this system? I want to purchase an electric system but the videos I've seen so far the temperature fluctuates alot between the setpoint. Does your system achieve stable mashing temps?
Seems pretty consistent once it’s running. The 240v heating element is a beast but it holds a steady mash temp.
NIce video! I have a Clawhammer system as well, 120. I've noticed that I can't seem to hit my OG numbers, so I started doing a sparge. With a spare I find that I have more control and am able to hit my OG. Have you ever considered doing a sparge on this system? What are your thoughts on this?
Tell me more. How are you performing the sparge?
I generally do a 5 gal batch, 8.5 gals of water. I put all 8.5 gal of water into the Clawhammer kettle, start heating up, add salts, then transfer 3.5 gals to a pot to keep aside and heat that separately to 168 f with a heating plate, when ready to sparge. I mash in grains into the 5 gals into the Clawhammer kettle, once mash out is complete, I pull the basket up with my pulley system, kind of like yours. Let it drain, take a refractometer reading to see where my gravity is at. Then I take that heated sparge water into a pitcher and pour over evenly over the basket as needed, periodically checking gravity readings with the refractometer until I hit the desired OG. Also, while I’m sparging, I’m also bring my temperature up to boil.
Where can I buy one of those backwards caps? All the ones in the stores face forward
thanks for the nice content I was looking awhile for someone who runs down the BJCP guidelines as a challenge, and here you are. Just as a small Question: Could you put the percentages in the recipes (in brackets or something), your end volume (fermenter or kettle), OG and FG? Because now it's just a list of ingredients, hop boil times and a temp to mash (which are essentially all you need). It would just be easier to interpret.
Also in the video, you could just say the amount of grain used and give the percentages in the info box next to the amount.
Quite a long ramble, sorry for that. Its just things that I would think makes it easier to understand and look at.
The reason it is in percent and not in weight is, Martin started doing smaller batches - about 2.5 gallons, because he can't drink 5 gallons of beer in a week :)
Look at older videos, from two weeks ago "(Not So) Ordinary Bitter | Small Batch Brewing"
@@dimash244 Yeah i know that, and i love it because I work with percentages in my brewing. Its just for convenient for people who want a recipe to follow for 2.5 gallons and to visualize the amount. For me it's weird to say and hear 87%, because you can't connect it in your head with an amount. its just as easy to just put them next to each other and let people decide which to use
Be warned - you'll see me struggling with how best to handle this in the upcoming videos...
Does ESB taste and smell like sweet sherry notes? I made some other beers that had similar notes S04 and Nottingham yeast. What other yeast give those same sherry notes? I thought I had a bug in my brew until I had a ESB beer in a pub and realized it was the yeast style?
Not really getting sweet sherry in the ESB I brewed.
I'm interested in brewing a ESB soon. What did you think of your recipe? I'm curious about the brown malt inparticular. Thanks
So far so good. But take a look at any of my three bitter recipes - they all can be used to make ESB if made a little stronger.
@@TheHomebrewChallenge thanks which one is your favorite? I have the grains on hand to make any of them. And thanks for the videos they are great. Looking forward to American Brown Ale. My favorite style and I've been working on a recipe for awhile. Its pretty close to what I want now.
How did you come up with the ratios for your malts? They seem like very specific values as opposed to 85-10-5 or something like that?
That’s because I’m still putting these recipes together in absolutes. 5lbs of this. 4oz of that. Bad habit :-)
@@TheHomebrewChallenge Ahh, gotcha. I thought you had some very precise recipe or a secret technique for calculating specific ratios or something. Absolutes makes perfect sense. Thanks for the videos and keep up the great work. I look forward to every one you put out. Cheers!
I just brewed a 1 gallon batch last week. We will se how it turns out in about 2 weeks.
That's on my list to do. What are you using to brew small quantities like that?
@@TheHomebrewChallenge A 2 gallon pot that I have had for years. I use a 5 gallon paint strainer for the grain bag for steeping the mash. I follow the recipe's from Beercraftr.com. I have not had one bad beer and I have made quite a few batches of beer in the last 4 months. All grain, D.M.E. and L.M.E. I do have a 2 1/2 gallon fermenter that I use to double up on the gallon recipes. There are 37 beer recipes on that web page and it's free.
You might be interested to see that Fullers recently published their brew log for a batch of ESB, London Pride, and Chiswick Bitter - all brewed from the same wort. www.homebrewtalk.com/forum/threads/fullers-recipes-for-esb-pride-chiswick-imperials-neipa-from-the-horses-mouth.642756/ It's 92.6% Simpson's pale, 7.2% light crystal (~50L), and 0.2% chocolate malt, 1.056 OG.
Interesting.. cool to see they are using a touch of chocolate malt as I did with my Best
Is there a minimum number of weeks to wait before tasting?
Should be ready in 3.
What's the song and band that starts playing about 4:22?
You Take Me Back by Jack Thweatt. You'll be hearing more from Jack....
I’d love to know what you use to test the pH of your Mash. I’m getting very mixed results from pH strips. All I hear about pH meters though is that you might as well not bother to get one that’s not $100 or more.
For what its worth you are right about pH strips, not much use for brewing. I went for the Apera pH 60 which was not cheap but does give pretty accurate results. You will need to calibrate it quite regularly with the supplied chemicals. I usually take the pH 5 times and then average them though they are all fairly close.
Steve Tucker that’s very helpful indeed. I actually just picked up a vivosun pH meter. It was one of those $15-$20 pH and TDS meter combos with some calibration packets. It calibrated with good results(+-.01 accuracy), but the process of making sure everything was JUST right for the required conditions of the calibration packets was a bit complex. In the end I got it done. Brewing on 8/1/20, we’ll see how it turns out then.
@@ChuckUnderFire Good luck
What was in the syringe that you added to your Strike water?
Lactic acid. Enough to balance my mash pH.
The Homebrew Challenge oh ok. Ever use Phosphoric acid?
So Martin, which is your favorite bitter?! And which is your favorite Guinness recipe?
Best bitter gets my vote. And I think the Guinness where I soured a little of the wort is my fav.
@@TheHomebrewChallenge hey I’m also a North Carolinian! Is there any way If I make it down to the triangle? I could stop in for a beer or something! Lol I live in the mountains.
Any reason for using a pilsner glass instead of a pub glass
Only that I used the pub glass for the previous beer and like to alternate :-)
Recipe I mean
Bob's your Uncle and fanny's your Aunt, cheers
LOL
Where is Lauren from?
Mid Atlantic 😎
@@TheHomebrewChallenge haha, what?
Originally England
@@TheHomebrewChallenge but equal parts UK and US?
Mate, I love your content and channel. Could I send you a brew for a style you haven't done yet? Contact me via LinkedIn. It will be my contribution to the channel.
Go for it! Category 15 onwards would be welcome. My email is in the video description.