Fan of FULLER´S ESB

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JVi

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Like topic states but i am not fan of what that cost for me per 0.5l bottle and like to try it someday in near future.
Found 2 different BYO recipes for this bitter but reading those raised set of questions/dilemmas that i would need help with.

1st Question is that first recipe tell to use flaked maize and second doesn´t, which one is better or who cares?

2nd I can´t find Northdown hops here. Possible replacements have been mentioned Target or Challenger, but is it straight change or need to change quantities and which one would be better?

3rd Both yeasts(wyeast 1968 and WLP002) that are mentioned in recipe are almost impossible to find here for some reason, so now i´m trying to find replacement yeast. Have seen mentioned S-33 and S-04 from Fermentis and Windsor from Lallemand. Heritage English ale yeast from Pinnacle could also be be one possibility.
I have now S-33 in test with that UK/US IPA of mine, not one that i would have expected to be used on bitter but what do i know.

All help or helpful comments are welcomed with great gratitude. Other comments are just welcomed ;)
 
JVi said:
Like topic states but i am not fan of what that cost for me per 0.5l bottle and like to try it someday in near future.
Found 2 different BYO recipes for this bitter but reading those raised set of questions/dilemmas that i would need help with.

1st Question is that first recipe tell to use flaked maize and second doesn´t, which one is better or who cares?
Click to expand...
Flaked corn is fairly expensive and can gum up the mash. if you dont need it, i wouldnt used it.
JVi said:
2nd I can´t find Northdown hops here. Possible replacements have been mentioned Target or Challenger, but is it straight change or need to change quantities and which one would be better?
Click to expand...
i would assume you can get fairly close with most english/noble hops.
JVi said:
3rd Both yeasts(wyeast 1968 and WLP002) that are mentioned in recipe are almost impossible to find here for some reason, so now i´m trying to find replacement yeast. Have seen mentioned S-33 and S-04 from Fermentis and Windsor from Lallemand. Heritage English ale yeast from Pinnacle could also be be one possibility.
I have now S-33 in test with that UK/US IPA of mine, not one that i would have expected to be used on bitter but what do i know.
Click to expand...
I dont generally use english yeast, but i would assume you can get Apex yeast from sweden. Other yeast nerds can comment further.

i have had good results doing an ESB using normal chico yeast, obviously this is a crime and i full expect to be crucified but i did it and it was good beer.
JVi said:
All help or helpful comments are welcomed with great gratitude. Other comments are just welcomed ;)
Click to expand...
post the recipes!
 
not sure why flaked maize is in an ESB recip
what malt are you using? hopefully a British one
 
Good luck trying to recreate a classic! Of your yeast options, I'd lean toward Windsor, though it is a low attenuator. Makes a great beer though.

I stole this from Fuller's website.


Brew Notes​

Rich mahogany in colour, ESB tempts with aromas of orange marmalade, balanced by soft malt toffee. The hops impart grassy, peppery notes alongside hints of citrus fruit – while the Pale Ale and Crystal malts bring distinctive biscuity flavours. A smooth, delicate bitterness lingers on the palate to give a supreme finish.
Type – Ale
Size - 500ml
Abv – 5.9%
Allergy Info - Barley

Hops​

Target, Goldings, Northdown and Challenger

Malt​

Pale, Crystal and Chocolate
 
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Bigbre04 said:
Flaked corn is fairly expensive and can gum up the mash. if you dont need it, i wouldnt used it.

i would assume you can get fairly close with most english/noble hops.

I dont generally use english yeast, but i would assume you can get Apex yeast from sweden. Other yeast nerds can comment further.

i have had good results doing an ESB using normal chico yeast, obviously this is a crime and i full expect to be crucified but i did it and it was good beer.

post the recipes!
Click to expand...
I agree other than the part about US-05
Id also do a no pressure fermentation
 
About those BYO recipes.
Newer version:
1773337029385.png

Older version
1773337228936.png

1773337182618.png

Sorry about quality, older one is from snipped from whatsapp
 
Megary said:
Good luck trying to recreate a classic! Of your yeast options, I'd lean toward Windsor, though it is a low attenuator. Makes a great beer though.

I stole this from Fuller's website.


Brew Notes​

Rich mahogany in colour, ESB tempts with aromas of orange marmalade, balanced by soft malt toffee. The hops impart grassy, peppery notes alongside hints of citrus fruit – while the Pale Ale and Crystal malts bring distinctive biscuity flavours. A smooth, delicate bitterness lingers on the palate to give a supreme finish.
Type – Ale
Size - 500ml
Abv – 5.9%
Allergy Info - Barley

Hops​

Target, Goldings, Northdown and Challenger

Malt​

Pale, Crystal and Chocolate
Click to expand...
Chocolate wasn´t on my list but seeing this i probably add it.
 
JVi said:
Chocolate wasn´t on my list but seeing this i probably add it.
Click to expand...
I'm sure the chocolate is there just for color purposes.
 
I make a decent ESB using a recipe from David Heath's YouTube Channel
I think @Josh Hughes has made an ESB based on a BYO recipe. I hope it's not the one with flaked maze because I can't see that in an ESB, especially at 15% of the grist.

My favorite yeasts for an ESB are:
1) Imperial Darkness A10
2) Fermentis S04
3) WYeast 1968 London ESB

I substituted Northern Brewer for Northdown but, that's because I had some on hand.
 
Shady Lane Brewing said:
OK, this might be a dumb question, but if none of the ingredients in the recipe are from Britain, is it an ESB? Am I missing something here?
Click to expand...
I am amazed that you beat @Brew Cat lol.

Country of origin doesnt really matter. all that matters is if the combination of ingredients tastes true to style. I would wager that most large craft breweries use American 2R as their utility malt. it is just vastly cheaper then the alternatives especially for base malt. Cents add up to Dollars.

I have made lots of german beers with belgian pilsner malt and american 2r. i would still call them bocks, hefes, etc.
 
Bigbre04 said:
I am amazed that you beat @Brew Cat lol.

Country of origin doesnt really matter. all that matters is if the combination of ingredients tastes true to style. I would wager that most large craft breweries use American 2R as their utility malt. it is just vastly cheaper then the alternatives especially for base malt. Cents add up to Dollars.

I have made lots of german beers with belgian pilsner malt and american 2r. i would still call them bocks, hefes, etc.
Click to expand...
wierdo
 
Bigbre04 said:
I am amazed that you beat @Brew Cat lol.

Country of origin doesnt really matter. all that matters is if the combination of ingredients tastes true to style. I would wager that most large craft breweries use American 2R as their utility malt. it is just vastly cheaper then the alternatives especially for base malt. Cents add up to Dollars.

I have made lots of german beers with belgian pilsner malt and american 2r. i would still call them bocks, hefes
Click to expand...
 
Shady Lane Brewing said:
It would be cool to have Brits do a taste test.
Click to expand...
i actually have some brits domestically. JCB has a big plant in savannah. I have some germans that live on tybee that really like my german styles. but who knows!

there is a big leap between a craft brewery and a huge multinational brewery so that is a thing as well.
 
Bigbre04 said:
i have had good results doing an ESB using normal chico yeast
Click to expand...
^^^^

HERETIC !!!
BURN HIM!


:D

<kidding>
but still #Beefin'

I am with the 'avoide corn' if you're able camp. Not something I think of when I think of Brit ales, and more so early US styles.
 
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