- Recipe Type
- All Grain
- Yeast
- see below
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- NA
- Batch Size (Gallons)
- 14.5
- Original Gravity
- 1.054
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 36.3
- Color
- 10.5
- Primary Fermentation (# of Days & Temp)
- 1 @ 64
- Secondary Fermentation (# of Days & Temp)
- 3 @68
- Additional Fermentation
- 3 @ 64 then cold condition for 1 week @ 50
- Tasting Notes
- see below for comments and scoresheets
The beer was based off KingBrianI's Comon Room ESB found at the following link. https://www.homebrewtalk.com/f64/common-room-esb-83878/
While variations to Brian's recipe are minor at several points in the process, my intent here was to pick a house English bitter yeast from the 4 yeasts I used given the fermentation process described below. This batch was evenly split to 4 carboys and fermented simultaneous with the 4 yeasts listed above with a single smack pack of yeast (fully revived, no starter).
The thread that spawned the competition: https://www.homebrewtalk.com/f163/b...on-temps-profiles-cybi-other-thoughts-221817/
The competition thread: https://www.homebrewtalk.com/f20/official-thread-2011-british-bitter-brew-off-242894/
Recipe Specifics:
Batch Size (Gal): 14.5
Total Grain (Lbs): 27.5
Anticipated OG: 1.054
Anticipated SRM: 10.5
Anticipated IBU: 36.3
Brewhouse Efficiency: 80%
Wort Boil Time: 60 Minutes
Grainbill:
25.00 lbs Maris Otter
1.875 lbs. Crystal 60L
0.625 lbs. Crystal 120L
Hops:
6.00 oz. EKG (pellet) 4.50% 60 min - 31.5 IBU
0.80 oz. Fuggle (pellet) 4.00% 20 min - 2.3 IBU
0.80 oz. EKG (pellet) 4.50% 20 min - 2.5 IBU
0.80 oz. Fuggle (pellet) 4.00% flame-out - 0.0 IBU
0.80 oz. EKG (pellet) 4.50% flame-out - 0.0 IBU
Yeast:
WYeast 1318 - London Ale III (1 smack-pack)
WYeast 1026 - British Cask Ale (1 smack-pack)
WYeast 1469 - West Yorkshire Ale (1 smack-pack)
WYeast 1968 - London ESB Ale (1 smack-pack)
Mash:
Single Infusion Mash @ 1.0 qt/lb to hit 152 for 60 min
Mash-out to 170
Fly Sparge for 60-90 min
Collect 16.5 gallons pre-boil volume
Fermentation:
- Chill to 64 degrees and aerate (I use pure O2) and pitch holding at 64 degrees for the first 24 hours
- allow fermentation to rise to 68 degrees and hold for 3 days
- drop temp to 64 degrees for ~3 more days
- Cold Condition for 1 week (my ferm chamber can only get down to ~50 degrees)
MISC Notes:
- Bottle primed with DME (boiled in just enough water to dissolve) to 1.3 volume target carbonation.
- Use SuperMoss HB for fining.
- oxygenated with pure O2
The judging sheets from the British Bitter Brew-Off as judged by KingBrianI and friends are at the following links in Google Docs. The 1968 was declared the overall winner of the competition and the 1318 judged to be runner-up:
1026 (scored 27 and 38): https://docs.google.com/viewer?a=v&...NTktZTNiNjA4Mjc2ZTY1&hl=en_US&authkey=COvHuVo
1318 (scored 38 & 43): https://docs.google.com/viewer?a=v&...WEtOWQ1OGE3YTRhZmNm&hl=en_US&authkey=CJqhsMQL
1469 (scored 31 & 40): https://docs.google.com/viewer?a=v&...jAtNGIyYzlmM2ViNjkz&hl=en_US&authkey=CKSppdMK
1968 (scored 39 & 42): https://docs.google.com/viewer?a=v&...TItNTVhNTU0MmU0YjJh&authkey=CJ-cnN4N&hl=en_US
While variations to Brian's recipe are minor at several points in the process, my intent here was to pick a house English bitter yeast from the 4 yeasts I used given the fermentation process described below. This batch was evenly split to 4 carboys and fermented simultaneous with the 4 yeasts listed above with a single smack pack of yeast (fully revived, no starter).
The thread that spawned the competition: https://www.homebrewtalk.com/f163/b...on-temps-profiles-cybi-other-thoughts-221817/
The competition thread: https://www.homebrewtalk.com/f20/official-thread-2011-british-bitter-brew-off-242894/
Recipe Specifics:
Batch Size (Gal): 14.5
Total Grain (Lbs): 27.5
Anticipated OG: 1.054
Anticipated SRM: 10.5
Anticipated IBU: 36.3
Brewhouse Efficiency: 80%
Wort Boil Time: 60 Minutes
Grainbill:
25.00 lbs Maris Otter
1.875 lbs. Crystal 60L
0.625 lbs. Crystal 120L
Hops:
6.00 oz. EKG (pellet) 4.50% 60 min - 31.5 IBU
0.80 oz. Fuggle (pellet) 4.00% 20 min - 2.3 IBU
0.80 oz. EKG (pellet) 4.50% 20 min - 2.5 IBU
0.80 oz. Fuggle (pellet) 4.00% flame-out - 0.0 IBU
0.80 oz. EKG (pellet) 4.50% flame-out - 0.0 IBU
Yeast:
WYeast 1318 - London Ale III (1 smack-pack)
WYeast 1026 - British Cask Ale (1 smack-pack)
WYeast 1469 - West Yorkshire Ale (1 smack-pack)
WYeast 1968 - London ESB Ale (1 smack-pack)
Mash:
Single Infusion Mash @ 1.0 qt/lb to hit 152 for 60 min
Mash-out to 170
Fly Sparge for 60-90 min
Collect 16.5 gallons pre-boil volume
Fermentation:
- Chill to 64 degrees and aerate (I use pure O2) and pitch holding at 64 degrees for the first 24 hours
- allow fermentation to rise to 68 degrees and hold for 3 days
- drop temp to 64 degrees for ~3 more days
- Cold Condition for 1 week (my ferm chamber can only get down to ~50 degrees)
MISC Notes:
- Bottle primed with DME (boiled in just enough water to dissolve) to 1.3 volume target carbonation.
- Use SuperMoss HB for fining.
- oxygenated with pure O2
The judging sheets from the British Bitter Brew-Off as judged by KingBrianI and friends are at the following links in Google Docs. The 1968 was declared the overall winner of the competition and the 1318 judged to be runner-up:
1026 (scored 27 and 38): https://docs.google.com/viewer?a=v&...NTktZTNiNjA4Mjc2ZTY1&hl=en_US&authkey=COvHuVo
1318 (scored 38 & 43): https://docs.google.com/viewer?a=v&...WEtOWQ1OGE3YTRhZmNm&hl=en_US&authkey=CJqhsMQL
1469 (scored 31 & 40): https://docs.google.com/viewer?a=v&...jAtNGIyYzlmM2ViNjkz&hl=en_US&authkey=CKSppdMK
1968 (scored 39 & 42): https://docs.google.com/viewer?a=v&...TItNTVhNTU0MmU0YjJh&authkey=CJ-cnN4N&hl=en_US