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

[evilsoc]

That looks like a tight white head for 3 days in a barrel! has it been force carbonated? Is there much residual sweetness from all the crystal malt?

[Redbloke]

That looks like a tight white head for 3 days in a barrel! has it been force carbonated?

Yes, it's in a King Keg nitrogen system I have.

Is there much residual sweetness from all the crystal malt?

No, there is not as much as I would have expected. I used Safale 04 yeast, I don't know if that had anything to do with it. Although, come to think of it, I purchased the crystal malt whole, I don't have a grain mill so I used a rolling pin, therefore all of it may not have been crushed.

[Redbloke]

If you have a microbrewery near you try asking them if you can buy some of their hops.

... would they be that approachable?

[sills]

I've been inspired to try this but my local HB does not stock marris otter so I have gone for John Bull Amber. Any ideas how it may turn out. All going well should do this tomorrow.

[delboy]

Yes, it's in a King Keg nitrogen system I have

I think this could have a lot to do with the lack of hop aroma you describe, a creamy head like that tends to knock out a lot of the aroma.

[Redbloke]

Yes, it's in a King Keg nitrogen system I have

I think this could have a lot to do with the lack of hop aroma you describe, a creamy head like that tends to knock out a lot of the aroma.

... I think you are right delboy, I was quite surprised there wasn't any hop aroma after dry hopping for 7 days! It turned out a nice pint though, there's not much of it left
I'll keep the nitrogen system for a good stout next time

[macleanb]

Hi

Cracked my first bottle of this recipe (well my rather disasterous attempt at it) and it wasnt half bad. Lacking a bit on maltyness/depth - but I should expect that as I ended up with just over 23l (dont ask) and made up to 1050 with brown sugar. My only regret is my dry hopping, I added a (large) handfull of EKG, I know whish I had added probably 4 handfuls, as there is little fresh hop aroma (had 9 days in secondary with hops).

But still, most quaffable, and after 5 weeks as clear as a bell, with perfect level of carbonation (for me)...

Thanks for the recipe Daab.

I have a can of JB wheat extract , and would like to try and make a Weihenstephaner type recipe - any suggestions?

[aceuass]

So I finally got aroud to brew this- a few changes as I forgot a few things at the hbs.
2 gallons of water to boil
1.7lbs dark brown sugar
2 oz kent goldings (pellets)-45 mins
.5 oz sterling (pellets-I couldnt find the other packet of goldings)-10 mins
1 tspn irish moss
cooled wort to 72F
took SG= could not believe what I was seeing----1068(how did that happen)
pitched US-04
moved to brewing closet
Paul

[aceuass]

I guess all I can do now is wait.
The brew looked good.
Maybe I was under on my water or over on my sugar.
I have a 5 gallon (us) fermentor and filled to almost the top, had 2lbs of dark brown sugar and added 800g (1.7lbs)
Cheers Paul

[aceuass]

Checked
60F 1004 so my hydrometer is not correct
That brings it down to 1.064 temp correction = 1.065 this still seems too high
Could my sugar be different than yours

This is the brand

Domino Dark Brown Sugar (1lb boxes)
Nutrition Facts
Serving Size: 1 tsp (4g)
--------------------------------------------------------------------------------

Amount per Serving

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

Calories 15 Calories from Fat 0


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

% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 4g
Protein 0g
Est. Percent of Calories from:
Fat 0.0% Carbs 106.7%
Protein 0.0%

Cheers Paul
I did use dark instead of light in case this makes the difference.

[aceuass]

fermentation stopped
sg=1.068
fg= 1.014 (not too bad) over 2 days(thats about 7 percent)
moved to secondary,added 1/2oz ekg, took a taste, not bad at all.
Cheers Paul

[Ian R]

Daab,

I am planning to follow the process you have shown on this thread to brew a batch over the weekend, I have one question when you have run the wort into the fermenting bucket you say top up to 18 litres. The water you use to do this is it pre boiled or just cold water staright from the tap.

Thanks

Ian

[Ian R]

Thanks Daab

As it's my first time trying this I want to take all the guess work out of it.

Ian

[aceuass]

Update-
Finished in secondary-fg=1014
kegged and force carbonated
served at 42f and 10psi
nice head that retains on drinking
tastes great-not sure what to compare with as we dont get a lot of good english ESB`s here.
Its sweet,malty,great aroma and the bittering puckers up the throat with a great after taste.
Has to be best one yet.
Gonna be hard to repeat as I just heard John Bull was bought out and will no longer produce-is this true, if so what could us extract guys use instead.
Cheers Paul

[mshergold]

Hi. Could I ask for confirmation of the boiling time for the ESB recipe? I make it 60 minutes. Am I correct? Also, what yeast would you recommend using?

Thanks