Epsom Special Bitter

By James Wilson

Recipe is part of Recipe Index

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 judging 02/2021)

1st - Scotland & England

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.

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.