Epsom Special Bitter: Difference between revisions
James Wilson (talk | contribs) Created page with "<big>'''By James Wilson'''</big> '''BJCP 2021 Style 11C Strong Bitter''' This beer was created during the lockdown of 2020 when pubs were closed and I really wanted something like Fullers ESB. The yeast is really key to this beer, it provides a completely different flavour compared to commercial yeasts like WLP002. A massive well done to Scottish Craft Brewers for running their competition in 2021! == Awards == === Scottish National Home Brew Competition 2021 (Remote..." |
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<big>'''By James Wilson'''</big> | <big>'''By James Wilson'''</big> | ||
Recipe is part of [[Recipe Index]] | |||
'''BJCP 2021 Style 11C Strong Bitter''' | '''BJCP 2021 Style 11C Strong Bitter''' | ||
This beer was created during the lockdown of 2020 when pubs were closed and I really wanted something like Fullers ESB. The yeast is really key to this beer, it provides a completely different flavour compared to commercial yeasts like WLP002. | This beer was originally created during the lockdown of 2020 when pubs were closed and I really wanted something like Fullers ESB. The yeast is really key to this beer, it provides a completely different flavour compared to commercial yeasts like WLP002. Since 2023 I've made this with Imperial A09 Pub yeast, which is very close to the current Fullers yeast. | ||
In 2023 I made a version with Chevallier malt instead of Maris Otter. It under attenuated, but tasted delicious so I entered it as a Best Bitter in LAB Open 2023, where it scored 42 and got an honourable mention. The next version used 20% Chevallier, attenuated fully and got a silver at GBBF 2023. | |||
== Awards == | == Awards == | ||
''' Scottish National Home Brew Competition 2021 (Remote judging 02/2021)''' | |||
1st - Scotland & England | |||
1st - Scotland & England | |||
''' Great British Beer Festival 2023 (London, 08/2023) | |||
2nd - Premium Bitters | |||
== Measures == | == Measures == | ||
| Line 38: | Line 45: | ||
=== Yeast === | === Yeast === | ||
Yeast grown up from bottles of Fullers 1845 | * Yeast grown up from bottles of Fullers 1845 | ||
* Two bottles into 100ml starter wort, then into 1 litre after 48 hours. | |||
Two bottles into 100ml starter wort, then into 1 litre after 48 hours. | * Alternatively use Imperial A09 Pub | ||
== Process == | == Process == | ||
=== Mash === | === Mash === | ||
Single infusion at 63C for 60 minutes. | Single infusion at 63C for 60 minutes. | ||
Mash thickness 2.5 litres per kilogram. | |||
=== Boil === | === Boil === | ||
| Line 56: | Line 65: | ||
Serve by pouring vigorously to simulate the agitation of a hand pull. | Serve by pouring vigorously to simulate the agitation of a hand pull. | ||
[[Category:Recipes]] | |||
Latest revision as of 15:36, 4 August 2023
By James Wilson
Recipe is part of Recipe Index
BJCP 2021 Style 11C Strong Bitter
This beer was originally created during the lockdown of 2020 when pubs were closed and I really wanted something like Fullers ESB. The yeast is really key to this beer, it provides a completely different flavour compared to commercial yeasts like WLP002. Since 2023 I've made this with Imperial A09 Pub yeast, which is very close to the current Fullers yeast.
In 2023 I made a version with Chevallier malt instead of Maris Otter. It under attenuated, but tasted delicious so I entered it as a Best Bitter in LAB Open 2023, where it scored 42 and got an honourable mention. The next version used 20% Chevallier, attenuated fully and got a silver at GBBF 2023.
Awards
Scottish National Home Brew Competition 2021 (Remote judging 02/2021)
1st - Scotland & England
Great British Beer Festival 2023 (London, 08/2023)
2nd - Premium Bitters
Measures
- IBU 41
- ABV 5.7%
- OG 1.055
- FG 1.010
- EBC 21
- 24 litres at end of boil.
- 21 litres into fermenter.
Ingredients
Water
London water treated to leave 75ppm alkalinity as CaCO3 in mash, 50ppm in sparge liquor.
End wort profile approximately:
- 110ppm Calcium
- 75ppm Sulphate
- 130ppm Chloride
Malt
- Warminster Floor Malted Maris Otter, 6 EBC, 5200g, 91.2%
- Thomas Fawcett Crystal, 130 EBC, 500g, 8.8%
Hops
- 35g Challenger (Whole) at 60 minutes
- 35g WGV (Whole) at 60 minutes
- 25g WGV (Whole) at 10 minutes
Yeast
- Yeast grown up from bottles of Fullers 1845
- Two bottles into 100ml starter wort, then into 1 litre after 48 hours.
- Alternatively use Imperial A09 Pub
Process
Mash
Single infusion at 63C for 60 minutes.
Mash thickness 2.5 litres per kilogram.
Boil
60 minute boil, 27 litres starting, 24 litres at end.
Ferment
Ferment at 19-20C to finish.
Serving
Carbonate low - 1.5 volumes
Serve by pouring vigorously to simulate the agitation of a hand pull.