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ESB Recipe

I couldn't get any Northdown. On Fullers website they list this as one of the four hops. Target, Challenger, Northdown and East Kent. I would put it at 45 min. but it's up to you. After 7 days at 60-65 degress the gravity is 1.028 I warmed it up to 70' to get it down to 1.018 It's now in day 9. I'll post when it's done.

http://geocities.com/burbankbrewer/brewery.html
 
I also used 13 gal charcoal filtered Chicago water. & 500ml WLP002 slurry

Chicago h20

Calcium: 34.0 ppm
Sulfate: 25.0 ppm
Magnesium: 11.0 ppm
Chloride: 11.0 ppm
Sodium: 6.0 ppm Bicarbonate: 106.0 ppm
PH: 8.1   
 
I did a bitter yesterday that's fermenting, using those proportions of base/crystal/maize, but then added 8oz flaked wheat and 8oz caramelized sugar. Columbus to bitter (~30IBU) then EKG's at 15 and flameout. Going to put more EKG's in secondary.
I'm using CL210 Scottish Bitter ("Produces a bitter unlike any other. Soft, yeasty, fruity. Well-attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Leaves a teasing, dry yet smooth finish.")
Propped it up from a slant; can't wait to see how it turns out!
 
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