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#16 ESB Mk2
Posted: Wed Sep 20, 2017 3:40 pm
by chefgage
Brewed this on saturday. Its my ESB that i am trying to perfect. This is the second version of it, and this time i have used the grainfather for the first time.
Grain
4.5kg maris otter
0.25kg caramel crystal 60
0.25kg dark crystal 240
Hops
50g challenger 60 mins
30g EKG 10 mins
30g EKG 0 mins
Yeast
Safale S-04
Heating the mash water up
Grain bill
Mashing in
Recirculating
Ready for sparging
Sparging, i really like this feature on the controller
Boiling
Cooling
Fermenting, excuse the state of the wall
Re: #16 ESB Mk2
Posted: Fri Sep 22, 2017 11:50 am
by rui
your recipe looks nice!! and all the set up to!!
cheers
Re: #16 ESB Mk2
Posted: Fri Sep 22, 2017 12:29 pm
by chefgage
Thanks. Going to brew another recipe tomorrow, got to get the stocks of beer up
Re: #16 ESB Mk2
Posted: Fri Oct 27, 2017 11:01 pm
by SMASH3R
See link for the can you brew it Fullers ESB thread on JBK
viewtopic.php?f=5&t=32971&p=377108#p377108
Despite my criticism about my attempt, it is pretty close to the bottle version. In conclusion the only major difference is probably the Fullers yeast. However, the bottled ESB (which I happen to be drinking now) is a pale shadow of the draught version unfortunately
Re: #16 ESB Mk2
Posted: Sat Oct 28, 2017 6:57 am
by alexlark
I've harvested the Fuller's yeast from a couple of bottles of 1845. Used it in a Hobgoblin clone last month. Lurrrvley
Re: #16 ESB Mk2
Posted: Sat Oct 28, 2017 7:06 am
by MTW
Nice brew thread cheers.
alexlark wrote: ↑Sat Oct 28, 2017 6:57 am
I've harvested the Fuller's yeast from a couple of bottles of 1845. Used it in a Hobgoblin clone last month. Lurrrvley
Different to wlp002?
Re: #16 ESB Mk2
Posted: Sat Oct 28, 2017 8:55 am
by Jim
Nice pics!
Have you used caramel crystal malt in previous brews? Just curious what it adds to the flavour.
Re: #16 ESB Mk2
Posted: Sat Oct 28, 2017 4:36 pm
by alexlark
I've never used WLP002 so I'm not sure.
My last Hob Gob was S-04. The Fuller's is definitely an improvement.
Edit: WLP002 is supposed to be Fullers;
http://www.mrmalty.com/yeast.htm
Re: #16 ESB Mk2
Posted: Sat Oct 28, 2017 5:09 pm
by sladeywadey
How did this ESB brew work out?
Re: #16 ESB Mk2
Posted: Sun Oct 29, 2017 1:14 pm
by chefgage
sladeywadey wrote: ↑Sat Oct 28, 2017 5:09 pm
How did this ESB brew work out?
I tried a bottle after 2 weeks. Carbonation was spot on. Clarity was very good, in fact it has been my clearest yet, despite not doing anything to help it clear. Taste wise the initial taste was promising. It has a slight alcoholly taste that i would describe as slightly unpleasent. I have had this with other brews of similar ingrediants used. When i have given it another couple of weeks this has mellowed out.
The esb has a very nice caramel/toffee after taste which provided a nice mouthfeel.
Looking forward to trying another bottle next weekend when it will have been conditioning for 4 weeks.
Re: #16 ESB Mk2
Posted: Sun Oct 29, 2017 1:29 pm
by chefgage
Jim wrote: ↑Sat Oct 28, 2017 8:55 am
Nice pics!
Have you used caramel crystal malt in previous brews? Just curious what it adds to the flavour.
I used it in the first version of the esb. This was caramel crystal 80L. It gave a very nice toffee/caramel after taste that sort of hung about/stuck in the mouth. This is by no means unpleasent and gave a nice touch to the beer.
In the second version i have used caramel crystal 60L. This gave a similar after taste as befor but with some thing i cannot put my finger on (in a nice.way). Hopefully after a couple more weeks conditioning i will become more apparent. Obviously something to do with the dark crystal 240L.