Sunday, April 19, 2009


The Palisades Best Bitter was finished and it's yeast settled and ready for more wort in one week. No secondary for this brew, because I just don't have a zillion carboys laying around. Kegs are just fine for secondary conditioning.

On top of this London ESB strain, I wanted to brew my first ESB. In general, I don't care for English hops for their herbal/earthy/spicy qualities. I guess I've never been able to get good flavor and aroma, especially at the reserved levels most Bitter recipes call for. I have a feeling that these hops must to be utterly fresh & whole to impart their true delicate qualities. The pellets I get just don't seem fresh enough.

To get a more accentuated hop flavor and aroma, I used a ½-½ hop bitterness strategy. Half the bitterness comes form the 60 minute addition, and the remainder through the late flavor/aroma 15 minute addition. Originally, an aggressive knock-out addition was planned, but I felt good about the one big punch of flavoring. Besides, keg hops are planned.

The malts are pretty straight forward. Definitely enough color with various crystal malts. Some biscuit and a bunch a carapils to build some body. Mashed at 151°F, it should ferment well, and some sugar in primary will help dry it out a tad.

This was brewed over a week ago and is already conditioning in their kegs. Having both Ryan H. and Devon C. around to lend there very helpful hands was super. Experienced brewers in my kitchen is an often missed luxury, and I sincerely thank both of them for being here.

Extra Special Bitter

Grains & Sugar
14.5 lbs. Organic 2-Row Pale Malt
1.00 lbs. UK Crystal 20L
0.50 lbs. UK Crystal 55L
0.75 lbs. Crystal Rye 75L
0.75 lbs. Belgian Biscuit
1.50 lbs. CaraPils

0.50 lbs. Belgian Clear Sugar

2.0 oz. Kent Golding, 4.5%, pellet, 60min
4.0 oz. Kent Golding, 4.5%, pellet, 15min
1.5 oz. Kent Golding, 4.5%, pellet, KO
1.5 oz. Kent Golding, 4.5%, pellet, Dry

Wyeast 1968: London ESB yeast cake

Brew Day Stats

Brewed: 4/9/09
Kegged: 4/16/09

Water Adjustment:
Strike: 2 tsp Gypsum, .5 tsp CaCl, .75 tsp Acid Blend, .25 tsp Chalk
2nd Sparge: 1 tsp Gypsum, .5 tsp CaCl, .25 tsp Kosher Slat

H2O/Grain Ratio: 1.25 qt/lb
Mash Ph: 5.5
Sacch. Rest Temp/Time: 151°F/60min
Mash Out Temp/Time: 170°F/vorlauf
1st Batch Vol/SG: 6.13 gal/1.080

2nd Batch Sparge H2OTemp/MashTemp: 180°F/170°F
2nd Batch Vol/SG: 5.63gal/1.0245

Pre-Boil Vol: 11.75 gallons
Pre-Boil SG: 1.042
Boil Time: 60+min
Post-Boil Vol: 9 gallons
Mash Efficiency: 73.9

OG: 1.056
IBU: 40
Color/SRM: Pale/11
Ferment Temp: 68°F

FG: coming soon

1 comment:

Unknown said...

Very interesting. A wallup of hops near the end to contribute to flavor and bitterness and I suppose some aroma as well. I've never heard that before but I like it. I suppose you will get some isomerization in those last 15 to give you a noticable bitterness punch. I see you added a bunch of sulfates to your water in an attempt to Burtonize. Nice touch for this style. Please let us know how this turns out.

Found you on Bearded Brewing site.


Derek Allmendinger
Minneapolis, MN