29 replies to this topic

[Mya]

Can I make a reasonably decent ESB with it or should I get some 1968/002?

 

only used it for Stouts, Browns and an IPA or two

[MtnBrewer]

Yes, 1028 is a little drier (more attenuative) and a little cleaner than 1968. I've used it in bitters and I like it a lot.

[Mya]

Yes, 1028 is a little drier (more attenuative) and a little cleaner than 1968. I've used it in bitters and I like it a lot.

nice

 

 

I am trying to make a decently authentic bitter likely an ESB

 

Marris Otter or Halcyon? 

 

All EKG?

[MtnBrewer]

Either MO or Halcyon would be fine.I think EKG is too precious to use for bittering so I use Target. Then use EKG for flavor/aroma.

[neddles]

I have not done a bitter with 1028. I made Jamil's BCS ESB this spring and it was phenomenal. All EKG and MO with 1968. Ever try 1469? Jamil has been raving about 1469 West Yorkshire lately as his favorite English yeast. I'm going to put it to work next month on his Special Bitter.

[Mya]

Either MO or Halcyon would be fine.I think EKG is too precious to use for bittering so I use Target. Then use EKG for flavor/aroma.

I have some Phoenix I will likely use to bitter, and have to purchase some EKG

 

I have the 1028 already 

 

so I need some Halcyon, some British Medium Crystal, and some EKG

 

what am I  forgetting?

[MtnBrewer]

I have not done a bitter with 1028. I made Jamil's BCS ESB this spring and it was phenomenal. All EKG and MO with 1968. Ever try 1469? Jamil has been raving about 1469 West Yorkshire lately as his favorite English yeast. I'm going to put it to work next month on his Special Bitter.

I've been wanting to try it.

[MtnBrewer]

I have some Phoenix I will likely use to bitter, and have to purchase some EKG I have the 1028 already  so I need some Halcyon, some British Medium Crystal, and some EKG what am I  forgetting?

Sounds perfect. LMK what you think of Phoenix. I haven't tried it.

[Mya]

I have not done a bitter with 1028. I made Jamil's BCS ESB this spring and it was phenomenal. All EKG and MO with 1968. Ever try 1469? Jamil has been raving about 1469 West Yorkshire lately as his favorite English yeast. I'm going to put it to work next month on his Special Bitter.

maybe I'll see if the local has it

Sounds perfect. LMK what you think of Phoenix. I haven't tried it.

I used it once recently, it seems like most of the British higher alpha types I have tried, which isn't many

[Big Nake]

I make ESBs with 1028 or 1099 (sometimes 1968) and will use Styrian Goldings, US Kents and/or EKG.  1028 is an excellent yeast with a bready & minerally profile.  You will like your ESB made with 1028.  Oh, don't forget the authentic British crystal as well.  I like Thomas Fawcett & Sons Dark Crystal #1 (80-93L, I believe).  It's got a little reddish color to it and it really makes the beer.  Cheers.

[neddles]

Oh, don't forget the authentic British crystal as well.

 

I want to try this on future bitters. We really loved Jamil's ESB and it was gone in short order. It, however, was brewed with Great Western crystal malts and I'd love to see the difference with british crystal malts.

Edited by ettels4, 26 July 2013 - 11:58 AM.

[Mya]

I want to try this on future bitters. We really loved Jamil's ESB and it was gone in short order. It, however, was brewed with Great Western crystal malts and I'd love to see the difference with british crystal malts.

I've used the Medium Crystal a bit, I prefer it when I can get it

[Mya]

OK rip this apart

 

London Pub Draft

 

A ProMash Brewing Session - Recipe Details Report

 

BJCP Style and Style Guidelines

-------------------------------

 

08-C  English Pale Ale, Extra Special/Strong Bitter

 

Min OG:  1.048   Max OG:  1.060

Min IBU:    30   Max IBU:    50

Min Clr:     6   Max Clr:    18  Color in SRM, Lovibond

 

Recipe Specifics

----------------

 

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50

Total Grain (Lbs):       10.63

Anticipated OG:          1.055    Plato:             13.59

Anticipated SRM:          10.8

Anticipated IBU:          47.8

Brewhouse Efficiency:       76 %

Wort Boil Time:             60    Minutes

 

 

Grain/Extract/Sugar

 

   %     Amount     Name                          Origin        Potential SRM

-----------------------------------------------------------------------------

 89.4     9.50 lbs. Pale Malt(2-row) Halcyon      Great Britain  1.038      3

  9.4     1.00 lbs. Crystal 55L                   Great Britian  1.034     55

  1.2     0.13 lbs. Special B Malt                Belgium        1.030    120

 

Potential represented as SG per pound per gallon.

 

 

Hops

 

   Amount     Name                              Form    Alpha  IBU  Boil Time

-----------------------------------------------------------------------------

  1.00 oz.    Phoenix 2012                      Pellet  10.80  40.0  60 min.

  0.75 oz.    Goldings - E.K.                   Pellet   5.70   7.8  15 min.

  1.25 oz.    Goldings - E.K.                   Pellet   4.00   0.0  Dry Hop

 

 

Extras

 

  Amount      Name                           Type      Time

--------------------------------------------------------------------------

  0.50 Unit(s)Whirlfloc                      Fining    10 Min.(boil) 

 

 

Yeast

-----

 

WYeast 1028 London Ale

 

 

Water Profile

-------------

 

Profile:           Bru'n water Amber Balanc

Profile known for: Balanced amber beers

 

Calcium(Ca):          60.0 ppm

Magnesium(Mg):        12.0 ppm

Sodium(Na):            8.0 ppm

Sulfate(SO4):         45.0 ppm

Chloride(Cl):         33.0 ppm

biCarbonate(HCO3):   110.0 ppm

 

pH: 8.33

 

 

Mash Schedule

-------------

 

Mash Name: simple infusion with mash out

 

Total Grain Lbs:   10.63

Total Water Qts:   13.28 - Before Additional Infusions

Total Water Gal:    3.32 - Before Additional Infusions

 

Tun Thermal Mass:   0.05

Grain Temp:        65.00 F

 

 

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse

Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio

---------------------------------------------------------------------------------

Mash in               15      0    155     155   Infuse   170       13.28   1.25

Mash Out               5      0    170     170   Infuse   207        6.25   1.84

 

 

Total Water Qts:           19.53 - After Additional Infusions

Total Water Gal:            4.88 - After Additional Infusions

Total Mash Volume Gal:      5.73 - After Additional Infusions

 

All temperature measurements are degrees Fahrenheit.

All infusion amounts are in Quarts.

All infusion ratios are Quarts/Lbs.

[Big Nake]

Looks okay.  You already know the Special B doesn't belong in there but I'm a fan of it so it's not going to hurt anything.  I notice that they do a lot of torrified wheat in their beers (I think it's considered an adjunct) and it's supposed to lend some mouthfeel, body, head stability, etc.  Cheers & good luck with it.

[Mya]

Looks okay.  You already know the Special B doesn't belong in there but I'm a fan of it so it's not going to hurt anything.  I notice that they do a lot of torrified wheat in their beers (I think it's considered an adjunct) and it's supposed to lend some mouthfeel, body, head stability, etc.  Cheers & good luck with it.

the Spec B can go, but I think I'll like it better that way, little more dark caramel flavor

 

the Halcyon really tastes good from chewing some

[Big Nake]

GP, MO, Halcyon... you need a good British malt.  It occurs to me that we have access to such great stuff now that you could make British, Belgian and German styles and use all authentic grains, yeast and hops.  I like to make a lot of English and German beers and there is *SO* much good stuff out there for both.  Keep us posted on how it comes out.  Cheers.

[johnpreuss]

I think your bittering addition is too much. 35 IBU would be my ceiling in this beer IMO. Personally I'm shooting for that 40 IBU mark for the beer. I like the rest of it though. I typically use a dark crystal up to 4oz along with 8-12 oz of a medium crystal in this type beer. I'm not a hater, I like crystal in my BB/ESB.Ken's right on the torrified wheat being typical but with a 155dF mash you shouldn't have issues with thin body and/or mouth feel. Take it for what its worth, or just brew it as you have it. I'm sure it'd be tasty as is.

[neddles]

Looks okay.  You already know the Special B doesn't belong in there but I'm a fan of it so it's not going to hurt anything.  I notice that they do a lot of torrified wheat in their beers (I think it's considered an adjunct) and it's supposed to lend some mouthfeel, body, head stability, etc.  Cheers & good luck with it.

School me. Special B is basically Belgian C120, no? The BCS ESB recipe has a 1/4# of C120 in it. Cant be too out of place, is it?

[johnpreuss]

School me. Special B is basically Belgian C120, no? The BCS ESB recipe has a 1/4# of C120 in it. Cant be too out of place, is it?

I would say up until recently no it would not be out of style. I know cavman and a couple others on the board claim present day bitters have very little to no crystal malt not to mention American hops.

[cavman]

I would say up until recently no it would not be out of style. I know cavman and a couple others on the board claim present day bitters have very little to no crystal malt not to mention American hops.

I only claim it as it is true, but of course there are some that use a bit of crystal still. In the UK the beers are served on cask so the serving style makes a difference as well, and the recipes are designed around being served on cask. On to the recipe: I would cut the crystal to .5 if keeping the special B, up it to.75 if getting rid of the special B. I agree with johnpreuss as far as the hops go and would defintley lower that bittering charge to about 25 IBU.