Epsom Special Bitter
By James Wilson
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.
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.