|
|
|
|
|
View previous topic :: View next topic |
Author |
Message |
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
WahooBrewingCo
Joined: 25 Oct 2011 Posts: 4 Location: Fort Worth, TX
|
Link Posted: Thu Apr 12, 2012 8:54 pm Post subject: Starting the Fuller's ESB |
|
|
Kal,
I'm trying two version of this recipe. Much like you split your batches into Ale and Lagers I'm going to run one with some reclaimed WLP001 and then the Wyeast Fullers ESB. With the California Ale yeast it'll flocculate much higher so less startling of the fermentor if I can avoid it.
Will let ya know.
Na Zdrowie! - James
_________________ Wahoo Brewing Company
Drink It! Yell It! Wahoo!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
Link Posted: Tue May 14, 2013 8:24 pm Post subject: |
|
|
Just wanted to say that this has turned out to be an excellent beer! I've only had Fuller's one time so I can't really compare the two, but regardless this one came out great! I made a 6 gal batch (5 gal in the keg) and used a single WLP002 pitched from an 800ml starter. I also used Target in place of the Northdown hops.
This one will be made again, and will likely be a permanent resident on one of my 7 taps!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
silverbrewer
Joined: 27 Jul 2013 Posts: 4 Location: Birmingham UK
|
Link Posted: Mon Nov 04, 2013 6:21 pm Post subject: |
|
|
Hi Kal,
I have just brewed 12 gallons of this recipe and it has fermented down to 1016 and is sitting in the fermenter with the dry hops in. The beer tastes fine, but has a hint of roughness that I assume will bugger off during maturation? I will try my damnedest to not drink it during those couple of weeks, but may fail....I am only human.
I am going to need to put some in 500cc bottles, and some in 5 litre easykegs so I can treat it like cask ale should be treated.
My question are, how much dextrose powder should each bottle have to carbonate the beer to a low ish level, and how much for the 5 litre easykegs? Also, how much beer should I actually put in an easykeg, and what pressure should I see in the easykeg during carbonation? I am aware that easykegs can balloon if they get over carbonated, and I have a pressure gauge attached to the bung to keep track of this, but I have no idea what pressure I should allow it to go up to, or what pressure our English casks get to while sitting in the pub cellars waiting to cool down and have the pressure released and served.
Any comments are welcome!!
I have a cask aspirator and I have a Firkin, and I have a beer engine, but all that is for later......For now I will be cooling the easykegs to 13 deg C, letting the pressure out gently down to atmospheric, and connecting the bung to a beach ball full of Co2 so it is not pressurized in any way. That should simulate a cellar, a cask aspirator, and cask conditions as near as is needed.
While testing the beer engine with Corny kegs, I noticed the beer engine can easily suck the poppet valve in the lid open and suck in air, so anyone experimenting with this combo may need to be careful. With a cask aspirator connected, you have no way of knowing if the suction the beer engine is providing is offset by the aspirator or the poppet opening, as the cask aspirator is silent when working.
If bottled beer is cooled to 13 degrees C and is then kept at that temperature (stc 1000 and fridge) then you can gently let out the excess pressure in each bottle by lifting the crown caps slightly. The beer now sits at atmospheric pressure with Co2 above it, and is perfectly simulating a cask of beer in an English pub cellar, except for the yeasty hoppy crudd in the bottom.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Mon Nov 04, 2013 10:43 pm Post subject: |
|
|
silverbrewer wrote: | I have just brewed 12 gallons of this recipe and it has fermented down to 1016 and is sitting in the fermenter with the dry hops in. The beer tastes fine, but has a hint of roughness that I assume will bugger off during maturation? |
All beer will mellow over time. That said, I don't remember any roughness from my samples during kegging (I've brewed this one 3-4 times now). Now that said, I do brew a lot of really hoppy American IPAs so maybe my definition of rough is a harsher beer than you're used to. ;0
Quote: | My question are, how much dextrose powder should each bottle have to carbonate the beer to a low ish level, and how much for the 5 litre easykegs? |
I'm not sure. I haven't used priming sugar in years. It depends on what carb volume you want to go to. There's likely some calculators available out there that can tell you how much sugar to use for the volumes of CO2 you want to target. That said, see my original recipe for hints on carbing this beer - I prefer cask or on a nitro/CO2 blend instead of straight CO2.
Quote: | Also, how much beer should I actually put in an easykeg, and what pressure should I see in the easykeg during carbonation? I am aware that easykegs can balloon if they get over carbonated, and I have a pressure gauge attached to the bung to keep track of this, but I have no idea what pressure I should allow it to go up to, or what pressure our English casks get to while sitting in the pub cellars waiting to cool down and have the pressure released and served. |
Sorry - I don't know. I've never used that product. Maybe some others can chime in to help.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Sun Jun 05, 2022 12:35 pm; edited 1 time in total
|
|
Back to top |
|
|
silverbrewer
Joined: 27 Jul 2013 Posts: 4 Location: Birmingham UK
|
Link Posted: Wed Nov 06, 2013 10:21 pm Post subject: |
|
|
Another way of describing the "roughness" would be a slight "earthy" or "leafy" taste! It is not too bad, and the last pint of cask ESB I drank exhibited the same sort of thing, and was worse, so none of this critique is meant to be negative to the recipe quality. I drink a lot of ESB both bottled and cask, and am comparing this brew with how ESB tastes when it is at it's best.....
I will be casking mine within a few brews, but for now it is bottles and tins. I am going to go with 1/4 teaspoon of priming sugar per bottle, which is half of what is used by many, and I will go to an eighth of a teaspoon per 500cc in the 5 litre tins, so lets say 1 teaspoon per tin. Hopefully it will prime up a bit but not too much!!!!
Cannot wait to see the results. I will bottle it all this weekend, and do another 12 gallon brew the weekend after, when I have bought more yeast.
|
|
Back to top |
|
|
Jerz
Joined: 17 Nov 2013 Posts: 235 Location: Canton, Georgia
Drinking: Rye IPA (brewed a year and a half ago)
Working on: ESB
|
Link Posted: Tue Nov 19, 2013 2:03 am Post subject: |
|
|
WOW... this will be one of the mainstays here at the mancave... I USED to get FULLERS IPA by the keg about fifteen years ago but haven't seen it since.... is there any way at all possible to find that recipe? The Fullers IPA was my absolute favorite; American IPA's IMHO are just WAY over hopped although good but not my favorite by any stretch.
_________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Jerz
Joined: 17 Nov 2013 Posts: 235 Location: Canton, Georgia
Drinking: Rye IPA (brewed a year and a half ago)
Working on: ESB
|
Link Posted: Tue Nov 19, 2013 2:48 am Post subject: |
|
|
HA... I saw that Triple IPA and I DEFINITELY will be trying that once I get my build finished... don't get me wrong.... I DO like Grapefruit Juice so those overly hopped IPA's DO have a time and place to be consumed depending on the weather but when I think of Fullers ESB the flavor I think most of is Caramel.... but definitely not sweet. Fullers fresh on tap is definitely my all time favorite.
_________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
RBGilbert2
Joined: 26 Dec 2013 Posts: 3 Location: Silicon Valley
|
Link Posted: Fri Dec 27, 2013 10:14 pm Post subject: |
|
|
Kal
Curious as to the salt concentrations listed in the recipe. Seems like there's too much calcium for the chloride and sulfate; the water calculators can't find a solution to making that mix from RO. As I recollect, your water is pretty soft.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Dec 28, 2013 2:15 am Post subject: |
|
|
RBGilbert2 wrote: | Kal
Curious as to the salt concentrations listed in the recipe. Seems like there's too much calcium for the chloride and sulfate; the water calculators can't find a solution to making that mix from RO. As I recollect, your water is pretty soft. |
Correct. My city water's close to RO. Looking at one of the times I brewed this, I had my starting water at:
Ca=9.9, Mg=2.4, Na=17.4, Cl=6.5, SO4=28.1
The target from the recipe is:
Ca=110, Mg=18, Na=17, Cl=49, S04=92
So I added:
2.4g Calc Chloride to the mash
3.1g Calc Chloride to the boil
4.5g Epsom salt to the mash
5.8g Calc Chloride to the boil
5.2g chalk to the mash
6.7g chalk to the boil
This got me to:
Ca=110, Mg=18, Na=17, Cl=49, S04=92
I use EZWaterCalculator for this.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
|
Link Posted: Tue Nov 11, 2014 5:50 pm Post subject: |
|
|
I would like to brew this for a New Year's Eve party I am going to/hosting and was planning to brew this the day after thanksgiving so its ready in time. I was trying to source all the ingredients for this ESB and the Amber I plan to brew the week before. Unfortunately my LHBS does not have the 90L Crystal Malt or Northdown hops. In the email he suggested using 80L and Northern Brewer hops instead since that's the closest thing they carry to those ingredients. Should I go that route or spend the extra money to get the correct ingredients online from Northern Brewer. Thanks for your input.
Anthony
|
|
Back to top |
|
|
Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
Link Posted: Tue Nov 11, 2014 6:06 pm Post subject: |
|
|
captacl wrote: | I would like to brew this for a New Year's Eve party I am going to/hosting and was planning to brew this the day after thanksgiving so its ready in time. I was trying to source all the ingredients for this ESB and the Amber I plan to brew the week before. Unfortunately my LHBS does not have the 90L Crystal Malt or Northdown hops. In the email he suggested using 80L and Northern Brewer hops instead since that's the closest thing they carry to those ingredients. Should I go that route or spend the extra money to get the correct ingredients online from Northern Brewer. Thanks for your input.
Anthony |
I had the same issue with the Northdown hops and have been using Target in their place. I've been very pleased with the results, as have others that are ESB fans.
As to the malt my LHBS has 85L which is close enough if you can get that.
If possible you might want to give yourself another week to ferment and condition, but it'll still be a nice ale if not.
Enjoy!
|
|
Back to top |
|
|
captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
|
Link Posted: Thu Nov 13, 2014 3:24 am Post subject: |
|
|
I think the closest I would be able to get is the Briess 80L Crystal Malt without ordering online. They don't seem to carry much in the way of British Caramel/Crystal Malts. Since its only about 7% of the grain bill I am not sure I would even notice a difference. I also still haven't decided if it is worth ordering Northdown hops or just replacing it with Northern Brewer instead and save money on shipping. Again, either way I will probably still enjoy the results immensely.
I don't believe I will be able to brew this any sooner but I think I should get a good result after a month. I don't think many beer drinkers will be present at this party anyway so a good portion of it will have time to age further.
|
|
Back to top |
|
|
ettar
Joined: 10 Nov 2014 Posts: 1
|
Link Posted: Thu Nov 13, 2014 5:16 am Post subject: |
|
|
Thanks for this recipe Kal, im trying it next week! Ill split a part of this batch with denny's favorite because i have it on hand and i want to see if it's still viable ( ive cultured it from a starter 2 months ago...)
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Thu Nov 13, 2014 10:07 pm Post subject: |
|
|
captacl wrote: | I would like to brew this for a New Year's Eve party I am going to/hosting and was planning to brew this the day after thanksgiving so its ready in time. I was trying to source all the ingredients for this ESB and the Amber I plan to brew the week before. Unfortunately my LHBS does not have the 90L Crystal Malt or Northdown hops. In the email he suggested using 80L and Northern Brewer hops instead since that's the closest thing they carry to those ingredients. Should I go that route or spend the extra money to get the correct ingredients online from Northern Brewer. Thanks for your input. |
I've made this beer about half a dozen times now, sometimes with hop substitutions. The result's very similar/very good of course. Your subs are fairly minor so it would be very hard to tell the difference.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
|
|
|
|
|
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum
|
Forum powered by phpBB © phpBB Group
|
|