BREWERS DROOP
Landlord.
Hi all has anyone done the ESB Ale on page 115 of Gregs book? any additional pointers regarding the wyeast 1187 Ringwood ale yeast,not used this yeast before,been reading fermenting lenghts should be 3 weeks.
I've been looking at that recipe this past week too. I like the hop additions but am a bit put off by the grain bill, I might simplify it a bit. See how it turns out.
I had an ESB by a Czech micro-brewery last week. it was so strange I thought they had mixed the taps up (it was a tap takeover night). I usually love the beers from that brewery but this one was more saison than ESB! Hence I looked up my own recipe. :-)
Why are you put off by the grain bill? Seems like a standard, fairly simple bitter reciepe to me, ramped up to ESB leve. The grains are what I use for my own bitters (in fact I also at biscuit malt too).
If you want to simplify the reciepe just leave out the choccy as that's just for colour and leave out the torrified wheat as thats for head retention, although you will need to add a bit more plae malt as the TW will give you some OG points
So the Wyeast was pitched yesterday,no activity at all and worried the smack pack was knackered as it did not swell,what is this yeast like for activity? is it a bottom fermenting yeast?
Thanks, puts me at ease a bit, I will think about it. Just put off because I am only a beginner on my second brew and 3 grains with such intricate measures seemed daunting. Maybe I'll try this recipe as is from GH after I have another couple of brews under my belt.
Does it have a Malty taste? Looks nice
How much sugar did you use to prime? And did you do a diacetyl rest at the same fermenting temp,or lower it?I'm not good at describing beer tastes only wether I like it or not but to me it's quite a sweet beer and one to be savoured.
I asked my wife to describe the taste who is probably better at that sort of thing and also more sober, she says, " fragrant, fruity, quite sweet almost honey flavoured."
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