Dave Line's Fullers ESB/John Bull Marris Otter Extract

[macleanb]

Well thats a good question, it all semed to be going so well. I eventually ended up with about 20/21ltrs - the markings on the boiler are reading low...

OG is 1040 - a little low I think (especially since its cold so probably 1038!)

however I was curious that the chilling was taking so long, only to discover that since I started using it, my thermomenter has gone mad and is reading about 9 c too hot!!!

So I now have wort at ~15c, so I have put a bung in the carbouy, and shoved it on my "hot spot" (a corner which has a heating pipe under the floor) for a few hours to get it up to 18 ish...

[macleanb]

Hi Daab

What OG should I aim for? (seems like te real thing is 1054! which I am WAYYYY off) I was wondering as I am a bit too cold and a bit low on OG, taking out a couple of ltrs, bunging in some more brown sugar, bring to boil, and re-add to main wort?

Or just leave it at ~1038?

cheers...

[macleanb]

OK, so needed to put beer to bed, so I used 300g dextrose + 300g brown sugar and disolved in some wort, boiled, and re-aded to main wort. Temp now 19c ish, OG 1051. Have now pitched Nottingham yeast, and its now in the garage.

This is in a "better bottle" and I am amazed to see how much crud is precipitating out, I always assumed all that trub at the end was yeast, but I guess not....

[Redbloke]

I can't wait to get stuck into this one. It's got to be one of my favourite beers.
I've got a sachet of Safeale S-04 yeast, will that be ok for this recipe?

[evilsoc]

How do you think this would work with cruched pale malt and cascade hops? More American pale ale?

[andyryan218]

I made this yesterday. It was my first attempt at extract, as I cant go AG till next month. I must say that the whole brewing process went smoothly, and a real sense of satisfacton at the end. It is fermenting well with a lovely crust on the top
Also a big thanks to Daab for posting the recipe and pics which made it all so easy.
Next up will be Old Peculiar Extract. Are the principles the same for that one i.e Grains in 12 litres for half an hour then DME, Sugar, Hops, Cool and top up to required limit - pitch yeast??

[andyryan218]

My brew is down to 1010 after ony three days, looks and smells good too. Any idea what this should get down to?? Its still bubbling so it hasn't finished yet, I used Gervin English Ale Yeast.

[andyryan218]

It has dropped to 1008 so all is well, I can't wait to start my next brew now. I was wondering about dry hopping this one, is it done in the barell or a secondary?? do i just pop the hops in my grain bag or is there another method??

[andyryan218]

it has stayed at 1008, i'll give it another day or so then barrell it.

Thanks again for all the advice.

[macleanb]

Mine went down to ~1012 (but it was OG 1050/1051). However I am now in the situation that I have 120 pints of beer all under 3 weeks old, and all OG >1050!!!! Arrrghhhh - Beer, beer everywhere, but not a drop to drink!

[monk]

You know how most of us solve that problem, don't you?

(hint: only the first one tastes green!)

[macleanb]

I am tempted - but two of those beers only went in bottles at the wwekend, so the only treal choice is my #1 AG, and I am saving that until she's ready! Must be strong, must be strong, must be.... Oh theres some Badger beers in the fridge - good-oh...

[andyryan218]

Any idea of the recipe to up this one to 23L batch?? Any variations either??
Anyone got any more Extract recipes other than those already posted??

[andyryan218]

Will the brew length remain the same for each brew??

Steep for 30 mins
Boil for 35 mins

[Redbloke]

Hi All



This is my first pint of Daab's ESB, really chuffed, it's not 100% clear yet as it's only been 3 days in the barrel, but hey, that's typical of me (no patience), and it tastes great
Although, I have a confession to make, I messed up on the crystal malt, ... well, just about everything really

The tweaks (mistakes) on Daabs recipe were as follows;

500g crushed crystal malt (don't ask)
1kg Soft brown sugar (I thought it might need some balance after the mistake with the crystal malt)
Late goldings 15g

I boiled for 1hour

I also dry hopped with 1oz of goldings in the secondary.

I must admit, it's not Fullers ESB, I've supped enough of that to know, but I'm pleasantly surprised it's more like the old John Smiths Magnet, very malty.

Daabs, I apologise for not keeping true to your recipe, I'll nail it next time, but as you know, good beers can come from mistakes. It's all a learning curve

What surprised me is after the extra late hops and the dry hopping there was not much of a hop aroma in the finished beer. Some guidance would be much appreciated.

If I can leave it a few more weeks I think I might turn out even better. I can't see it though, it won't last.

Cheers