Brewed November 15, 2015. I wanted to participate in the Jim's-own-ESB-group-brewing-fun (surely there's a big German word for all that, right?) based on this original recipe but I couldn't resist adapting it into a hop trial. I hope it's still a proud tribute to our fearless Captain!
I loved the taste of Rakau hops in Schlafly Rakau Session Ale, Schlafly Dry Hopped Farmhouse Ale and Summit Sága IPA but this is my first time personally brewing with them.
I have a feeling this classic English grainbill + intense New Zealand hops + classic English yeast will = something similar to Marble Dobber. Here's hoping, anyway!
From my Ratebeer review of that Schlafly Rakau hop trial:
I started late at night but thankfully the entire brewday (brewnight?) went well. Extremely well, actually. I had expected a starting gravity of 1050 like Jim's, but I achieved 1055. A similar thing happened last time I brewed too; I guess I need to adjust my calculations going forward. Or maybe just thank the beer gods for the gift of extra alcohol.AROMA: 8 out of 10, APPEARANCE 4 out of 5, TASTE 8 out of 10, PALATE 4 out of 5, OVERALL 18 out of 20 = 4.2/5.0
Tasted on tap at The Bottleworks in a nonic glass. It poured a nice golden amber colour with everlasting white head, spritzy little bubbles and lots of Belgian lace. Aromas of berry fruit, strawberry shortcake, smokey, resiny, woodsy, low-level overall but outrageously diverse. Flavour was nutty, biscuity, light grainy sweetness with faint apricot, perfectly ripened plums, golden raisins, gingerbread crackers--and I swear--peppermint and juicy fruit chewing gum. Medium body and carbonation, very well-rounded bready mouthfeel and lingering caramelly bittersweet aftertaste. I’ve tasted all the Schlafly hop trials. Rakau is by far the most surprising yet, and my favorite. I went back for a growler fill, and hope to refill again before it’s gone. I didn’t expect to rate a SMASH so highly.
The aroma so far was undeniably English: tea with honey and lemon. Herbal, grassy, earthy. I tasted the hydrometer sample: malty, biscuity, hint of caramel, sweet citus and some of the tropical fruit you expect from New Zealand hops. High hopes for this fun collaborative brew!
JIM'S ESB WITH NZ HOPS (aka SEYMOUR RAKAU PALE ALE)
5 US gallons = 4.2 Imperial gallons = 19 Liters
GRAINBILL
85% = 7.48 lbs = 3.4 kg, Pale Malt (a blend of UK Simpsons Best Pale and US Briess Two-Row)
5% = .44 lb = 200 g, CaraMalt (Muntons 10-14L)
5% = .44 lb = 200 g, Light Crystal Malt (20L)
5% = .44 lb = 200 g, Torrified Wheat
TOTAL: 8.8 lbs = 4 kg
CRUSH grains, STRIKE with 2.8 US gal/2.3 Imp gal/10.6 L dechlorinated water heated to 167°F/75°C to reach main rest.
MASH at 153°F/67.2°C for 90 min, then add sufficient boiling water to reach 172°F/78°C.
VORLAUF then SPARGE to collect 7 US gallons/5.8 Imp gal/26.5 L pre-boil.
BOIL hard for 90 min, sprinkle gypsum at beginning, add Irish Moss with 15 min remaining.
HOPS
.9 oz = 26 g, Rakau, first wort addition
1.4 oz = 40 g, Rakau, 10 min
1.4 oz = 40 g, Rakau, at flame-out, then steep
KNOCK-OUT, CHILL, AERATE, PITCH.
YEAST
Wibblers Brewery strain, which came from Crouch Vale Brewery, which originally came from the now defunct Ridleys Brewery, all located in Essex, England. Thanks Timbo41!
STATS updated with measured results
(85% mash efficiency and 80% yeast apparent attenuation)
OG: 1055
FG: 1011
ABV: 5.7%
IBU: 50
COLOUR: golden with white foam
Wibblers yeast starter, the pre-measured grains, sanitized mash tun
Rakau hops, Campden tablets (to dechlorinate the hot liquor), Gypsum (just a little in the boil to make the hops sing), and Irish Moss (to help clear the wort)
The grist. Very pale throughout, as you can see
Single mash temp, nailed it!
Measuring the hops
Vorlauf, to settle the grainbed and reduce the amount of trub going into boil kettle
Sparging into the boil kettle
The boil underway
Knock-out, racking the wort to the fermentor carboy
Measuring the original gravity. I see it as 1052 + temperature correction = 1055, a pleasant surprise. I'm pleased with the colour too, though it seems paler than other Jim's ESB brews round this forum. I bet it's that I used a lighter Light Crystal Malt than other people.
Pitching the yeast, thanks again Timbo41!
Sealed-up. Okay yeast, I did what I could. It's up to you guys now!
