Wedding Beer using EKG and Nottingham

[chivelegs]

Rather a specific request here, I'm getting married in the summer and as I'm an East Kent boy marrying a Nottingham lass (and living in London) I'm looking to make a beer that combines all of these locations to make a bottle for each of the guests to take home.

Thinking along the lines of a London Porter, but I'm worried that that would put off those weirdo guests who 'don't like dark beer' - In my opinion they shouldn't even be invited, but I may face opposition on that front.

Any thoughts on a traditional London beer that may work here?

[seymour]

You could brew something along the lines of Fullers ESB, which is believed to be 90% Pale, with the remainder Crystal Malt and Flaked Maize. If you want a darker beer, simply add a little Chocolate Malt or Black Malt. As far as hops, I've seen Fullers ESB recipes calling for Target, Northdown, Challenger, Goldings, but entirely East Kent Goldings would be true-to-style and tasty as well. Nottingham yeast will be a little more attenuative than Fuller's own strain, but that's not necessarily a bad thing.

You may also consider my SAMUEL SMITH WINTER WELCOME clone (tweaking your hops and yeast, obviously):

all-grain recipe

6 US gal = 5 Imperial gal = 22.7 L

FERMENTABLES:
87.3% = 12 lbs = 5.4 kg, Maris Otter 2-row pale malt
7.3% = 1 lb = 454 g, British crystal malt
5.5% = 12 oz = ¾ lb = 340 g, Carapils/Dextrin

HOPS:
2 oz = 57 g, Goldings (5 AA%), 60 min
1 oz = 28 g, Fuggles (5 AA%), 15 min
1 oz = 28 g, Goldings (5 AA%), at flame-out

Single-step mash @ 150°F/65.5°C for 90 min or until converted.

90 minute boil, begin hops at 60 minutes remaining.

Irish moss added near end of boil.

YEAST:
White Labs WLP037

Prime with ½ cup brown sugar, boiled with a bit of water.
Condition 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C.

Stats assume 75% mash efficiency and 72% yeast attenuation:
OG: 1.064
ABV: 6%
IBU: 33
Color: 10°SRM/20°EBC


Congratulations on your upcoming wedding, and good luck with your brew!

[Rookie]

How about a nice brown ale? I had the last bottle of this a year after I bottled it and it was great.
Nottingham nut brown: three gallons, 1.050, 28 IBUs
5 lbs. optic pale malt
8 ozs. carastan
8 ozs. victory
4 ozs. carawheat
3 ozs. chocolate wheat
9/10 oz. EKG @ 6% for 45 minutes
pinch of irish moss for 15 minutes
1/4 oz.EKG @ 6% for 10 minutes
1 pack nottingham yeast
mash at 153f for 45 minutes

[chivelegs]

Thanks for the input, A Fullers recipe may be just the ticket. I'll report back how it goes.

[chivelegs]

Back from the dead! I made a London porter using Maris Otter, brown malt, Carafa III, caramalt, torrified wheat and oats. Magnum for bittering and EKG for flavour/aroma. Had a sneak preview and I'm really happy with it. That's the important bit out the way, guess I can get married now.

[chivelegs]

Back from the dead! I made a London porter using Maris Otter, brown malt, Carafa III, caramalt, torrified wheat and oats. Magnum for bittering and EKG for flavour/aroma. Had a sneak preview and I'm really happy with it. That's the important bit out the way, guess I can get married now.

[Matt12398]

Congrats. Like the labels. Have a great day!

[chivelegs]

Cheers! I may have had a little outside help with the label so can't take any credit for that. The sharp eyed out there may recognise The Major Oak from Nottingham and a bloody scary hooden horse from Kent.