Epsom Special Bitter: Difference between revisions
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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 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. | ||
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. | |||
== Awards == | == Awards == | ||
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=== 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 == | ||
Revision as of 13:25, 15 May 2023
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.
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.
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.
- 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.