JBK Own ESB

[simmyb]

Looking forward to it. My first use of Progress and Caramalt as ingredients. Got a feeling it's going to be a cracker!

[Troutman47]

Bottled my batch of this yesterday. Quite pale in colour, sample tasted great! Certainly a 'firm' bitterness!!

Nice!

Looks like you'll be the first to have it ready!

I thought I got mine on the go quick! Well done Simmy!

Bottling mine on Sunday!

[simmyb]

That's Fullers yeast for you, went through it like a train! I still had time to give a week at final gravity for the yeast to clean up after itself.

[BitterTed]

I will be making this soon, I am going to use Wyeast 1318 London Ale III. According to Mr. Malty this is the Boddingtons strain, but after trading emails with Wyeast it is actually the old Youngs strain. I'm glad you made this all British, I can't find to many Brit beers in good condition here, well done mates!

[Deebee]

Just out of interest. What is caramalt. I have carapils and caramunich....

Crystal too but not caramalt...

[simmyb]

I think it's a light crystal?? I got it from The Malt Miller http://www.themaltmiller.co.uk/index.ph ... oductId=24

[Troutman47]

Finally bottled mine today, 21 days in fermenter due to work commitments but looks good and tastes good.
Quite bitter at the moment but that will mellow with conditioning.

Looking forward to 3 weeks when I sample it!

[Normski]

Making my batch today.
Just a small 16l batch.
Official recipe With Windsor yeast.

3" of snow outside, so wont take long to cool.
Norm

[simmyb]

I would normally give this kind of beer 4-6 weeks to fully condition; 2-3 weeks warm and 2-3 weeks cool, but I couldn't wait any longer and just opened my first bottle of Jim's ESB.

Lovely golden amber colour and clear as a bell. Firm bitterness gives your tastebuds a proper wake up call on first mouthful which mellows to a beer that I think is going to be very easy to drink too much of! Easier drinking I think than Fullers ESB, not too sweet or rich due to the light crystal. A good old fashioned strong English bitter I think my old man would have enjoyed.

I have now moved some bottles into my beer fridge to cold condition properly, which I think will improve the head retention. Can't wait to try this when it's at it's best. Top recipe Jim!

[Jim]

Nice one Simmyb, I think you're the first one to sample the finished product!

Mine's still in the primary clearing down ready for racking.

[BrewerBen]

A bit late to the party but decided to join in for next brew when i get round to it in a week or 2. I have altered the recipe a little as the brew shop didn't have caramalt or progress hops so its not the official Jims ESB but should still be a great pint and hopefully still in the spirit of things.
For the crystal malt's i've shifted it up the colour scale so instead of Caramalt and Pale crystal i'm going with Pale Cyrstal and Medium Crystal. Also i'll be using Fuggles instead of progress. Recipe for 25L is as follows:

4600g Maris Otter
270g Light Crystal
270g Medium Crystal
270g Torrified wheat

90 Mins - 70g Challenger (4.49AA) 49.9IBU
15 Mins - 40g Fuggle (4.1AA) 8.0 IBU
Flame out -40g Goldings (5.3AA)
I may also dry hop with 10g of Fuggle's and 10g of Goldings

Windor Yeast

[barry44]

Hi guys,

im putting together an order for the maltmiller which includes the ingredients for this. I am, however, stuck at a choice of yeast as this is a style ive never brewed before, i normally use US-05 or similar in my IPAs and pale ales.

Can anyone help me out??

Cheers,

Barry

[Troutman47]

I think the idea was to use an English yeast, I've used Gervins English ale yeast GV12.

I think some have used Notty, others a Fullers yeast.

I'm drinking mine now and wishing I dried hopped. Would have like a bit more floral note to counteract the bitterness.

[Jim]

The official yeast is Windsor, though if you can run to a liquid yeast I'd say WLP002 English Ale yeast would be ideal. Windsor can be a problem to settle and finish, but I used it as it's probably the best dried yeast for flavour for the style.

[barry44]

From the man himself! Thanks Jim, Windsor it is.

Good to have feedback on the dry hopping. I'm looking to put at least 40g of East Kent goldings in as a dry hop.