Jims ESB

[JamesF]

I measured mine at 1014 after a week in the FV, so I'm going to leave it until midweek and test again then.

James

[Hanglow]

Who is dry hopping? I think I'll do that tomorrow for bottling next weekend

[Piscator]

Who is dry hopping? I think I'll do that tomorrow for bottling next weekend

Not this time around - I plan to harvest the yeast so it's easier not to dry hop.
I'll be bottling next weekend and hopefully getting another brew going too

[guypettigrew]

Who is dry hopping? I think I'll do that tomorrow for bottling next weekend

It's now nine days since fermentation started. The beer is at a comfortable SG of 1.012.

I'll start chilling it tomorrow and chuck all the recommended 60g of Goldings into the keg when it's transferred from the FV. I usually use 25g of hops for dry hopping, so it will be interesting to see what difference 60g makes.

Guy

[JonoT]

I've not dry hopped either this time around.

Successful evening 57 bottles filled. Looks and tastes good.

[Jim]

I've not touched mine yet - still in the fridge finishing off. The only thing I've done is turned the temperature down a bit to 18C to help it clear down.

[injac]

Looks like mine has finished at 1.010 making it 4.9%. Quick taste from hydrometer was good. Gonna try get this bottled at the weekend!

[simmyb]

Bottled mine on Wednesday evening at 1.009. Used Fullers so surprised it got down that far even though I mashed at 65C... Started off at 1.050 so 5.4%!

Used 90g sugar for about 26litres. I don't like it too fizzy...

Sample tasted tasted good, not too alcoholic, but will be a little different to my first batch which ended up at about 5%.

Nice and clear into the bottle, looking forward to the first proper pint!!!

[Dave S]

Bottled mine on Wednesday evening at 1.009. Used Fullers so surprised it got down that far even though I mashed at 65C... Started off at 1.050 so 5.4%!

Used 90g sugar for about 26litres. I don't like it too fizzy...

Sample tasted tasted good, not too alcoholic, but will be a little different to my first batch which ended up at about 5%.

Nice and clear into the bottle, looking forward to the first proper pint!!!

That might be why it's got down that far if you mashed at 65.

[guypettigrew]

Now in the keg with 60g of EKG for dry hopping. Never used this much before, it will be interesting to see how it turns out.

Here's some pictures.

Guy

Running the beer into the keg from the fv.

The keg and the trial jar next to it.

About 1.012 SG.

[simmyb]

Bottled mine on Wednesday evening at 1.009. Used Fullers so surprised it got down that far even though I mashed at 65C... Started off at 1.050 so 5.4%!

Used 90g sugar for about 26litres. I don't like it too fizzy...

Sample tasted tasted good, not too alcoholic, but will be a little different to my first batch which ended up at about 5%.

Nice and clear into the bottle, looking forward to the first proper pint!!!

That might be why it's got down that far if you mashed at 65.

I did 65C last time round with Fullers and it stopped at 1.012 which is what Beersmith predicted.... 1.009 is 82% attenuation which is the most I’ve had from Fullers (or rather WY1968)...

[Jim]

Just put mine in the secondary, FG was about 16 which was maybe a bit high. Probably for the best though as (time to 'fess up ) I cocked up my hop schedule on the day, by putting the late hops in with the bittering hops. I then had to add some EKG's I had lying around in place of the late hops to make sure I got a bit of aroma, so it's quite hoppy!

Filled 6 bottles as well, so might hand them out to the lads for comments.

[Hanglow]

Dry hopped mine a few days ago and took it downstairs today in readiness of bottling tomorrow. All the dry hops are floating on the top at the moment. might have to construct some sort of filter round my syphon tomorrow

[guypettigrew]

Just put mine in the secondary, FG was about 16 which was maybe a bit high. Probably for the best though as (time to 'fess up ) I cocked up my hop schedule on the day, by putting the late hops in with the bittering hops. I then had to add some EKG's I had lying around in place of the late hops to make sure I got a bit of aroma, so it's quite hoppy!

Filled 6 bottles as well, so might hand them out to the lads for comments.

Excellent confession, Jim.

How wonderful to know the creator of the recipe, the driving force behind this web site, makes the same silly mistakes we all do!

Guy

[Monkeybrew]

Haven't had time to sort my photos and write my post yet, but my brew from last night is fermenting away @19C with S-04 (was supposed to be WLP002, but that's another story)

Still don't really know what went wrong, but I ended up with 19.5L @1.042, instead of 20L @1.050

Think I've created the younger cousin - Jim's SB (Special Bitter)



Cheers

MB

This was my planned brew -

Jim's Epic ESB
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.500
Total Hops (g): 138.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.98 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 50.3 (Tinseth)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 60

Grain Bill
----------------
3.825 kg Maris Otter Malt (85%)
0.225 kg Caramalt (5%)
0.225 kg Crystal 30 (5%)
0.225 kg Torrified Wheat (5%)

Hop Bill
----------------
48.0 g Challenger Leaf (8.5% Alpha) @ 60 Minutes (Boil) (2.4 g/L)
35.0 g Epic Leaf (3.3% Alpha) @ 10 Minutes (Boil) (1.8 g/L)
35.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
20.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
2.6 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 19°C with WLP002 - English Ale


Recipe Generated with BrewMate


-------------------------------------------------------------------------------------

This is what I ended up with

Jim's Epic ESB
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 19.5
Total Grain (kg): 4.500
Total Hops (g): 118.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.1
Alcohol by Volume (ABV): 4.20 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 55.3 (Tinseth)
Brewhouse Efficiency (%): 58
Boil Time (Minutes): 60

Grain Bill
----------------
3.825 kg Maris Otter Malt (85%)
0.225 kg Caramalt (5%)
0.225 kg Crystal 30 (5%)
0.225 kg Torrified Wheat (5%)

Hop Bill
----------------
48.0 g Challenger Leaf (8.5% Alpha) @ 60 Minutes (Boil) (2.5 g/L)
35.0 g Epic Leaf (3.3% Alpha) @ 10 Minutes (Boil) (1.8 g/L)
35.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)

Misc Bill
----------------
2.6 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Safeale S-04


Recipe Generated with BrewMate

My poor efficiency was due to a number of factors, but the resulting beer tastes really good from the second trial jar. The malt flavour is like cream crackers, but nice all the same and the hop flavours are nicely balanced and finish with a slight citrus edge, nice.

Even though the theoretical bitterness looks really high, it isn't astringent or overpowering

FG of 1.011 as my hydrometer reads +0.001



A tasty glass full at this early stage


Cheers

MB