Bayou Beer

All about beer brewing and drinking in South Louisiana.

Extra Special Bitter – ESB

April 6th, 2021

I’ve brewed quite a few attempts at English bitters like those I enjoyed when I spent a few days in London. It’s just a fine beer to enjoy with the Earthy/Floral UK hops along with the estery, English caramel malt profile that just goes down smooth with echoes of nuttiness or biscuit like flavor in the profile. I’ve gotten a few hints from Fuller’s brewers concerning brands of malts, color and hops but still didn’t get quite the profile I was looking for. I’m hoping this year with a couple of tweaks, I’ll finally get that profile I’ve failed to achieve all these years….

Update 4/24/2021

I need to post an updated recipe. I had to make a number of substitutions due to not researching what was in stock. Not a big deal. Biggest was Northern Brewer for Northdown. Brands of grains were different and the crystal was kind of a guess. However the beer had an OG right on target around 1.057 and a FG around 1.017. First impression was that it was sweet, it may have just been my pallet because the next sips were very nice. Bright, flavorful ale. Need to keg it with gelatin soon so it’ll clear out and carbonate. Should be an interesting beer to have around the house.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	38.9 IBUs	8.0 SRM	1.057	1.018	5.1 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English-Style Extra Special Bitter	63 B	1.046 - 1.06	1.01 - 1.016	30 - 45	8 - 14	2.2 - 2.8	4.8 - 5.8 %

Fermentables

Name	Amount	%
Pale Malt, Best (Simpsons)	12.25 lbs	90.74
Crystal, Light (Simpsons)	12 oz	5.56
Barley, Flaked (Thomas Fawcett)	8 oz	3.7

Hops

Name	Amount	Time	Use	Form	Alpha %
Northdown	1.75 oz	30 min	Aroma	Pellet	8.5
Challenger	1.5 oz	30 min	Aroma	Pellet	7.5
East Kent Goldings (EKG)	1.5 oz	30 min	Aroma	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Gypsum (Calcium Sulfate)	14.00 g	60 min	Mash	Water Agent
Lactic Acid	8.00 ml	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
West Yorkshire Ale (1469)	Wyeast Labs	69%	64°F - 72°F

Mash

Step	Temperature	Time
Mash In	154°F	75 min

Notes

The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website.
Need a Simpson's Crystal around 40. 100 EBC. Simpsons was prescribed by the English Brewer. Said never Bairds.
The Crystal Light malt we use is closer to 100 EBC and never from Bairds- usually Simpsons.
For the hopping regime we add all aroma hops at the end of the boil before we then go on to a 30 min whirlpool rest.
Challenger and Goldings are correct but we also use the beautiful Northdown hop (6%AA)- each 33% split of the total late addition.

Download

Download this recipe's BeerXML file

Halloween ESB

October 31st, 2012

This beer is called Halloween ESB for no reason other than I wrote it up October 31st 2012. This’ll be my second attempt on ESB since the first involving leaf hops was a bit of a disaster. I really enjoy this Bramling Cross hop I recently came across.

How It Actually Went

Mashed in and hit my mash temperature. The only difference to the below is I acidified my mash water with 1 teaspoon lactic acid for 6 gallons of water prepared for mash. Mash went perfectly. Running off went not so much well as I tried using a 3/8 inch host to avoid hot side aeration. The run off went a little too fast I believe as the efficiency was very bad come 7 gallons. However the runnings were still coming at about 1.020 so I took about an extra half gallon ending up with 1.045 wort at 7.5 gallons which hopefully should give me a good product. I boiled it down to about 1.057 which isn’t far off target. The boil additions were made at the appropriate times and the beer should turn out fine.

After 1 week in the primary I moved the beer to the secondary and dry hopped with 1 ounce of Bramling Cross and 1 ounce of East Kent Golding. The gravity was 1.017 and it tastes pretty good. A Earthy, slightly spicy and somewhat fruity character. Slight hints of citrus.

The Original Plan

Name: Halloween ESB
Description: Strike water will be 162F with 21 quarts. 6 gallons mash water will be modified with 1/3 tsp calcium chloride, 1/2 tsp gypsum, 1/4 tsp epson salts. acidify mash water prior to use to hit ph. use whirfloc in boil. pre-boil gravity should be 1.050
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.06
Desired Final Gravity: 1.015
Calculated Likely ABV% Based on Specified Gravities: 5.890
Users Targeted ABV%: 5.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 345 GU = 1.058

Grain: Pale Malt, Maris Otter qty:3
Grain: Pale Malt (2 Row) UK qty:10
Grain: Caramel/Crystal Malt – 20L qty:0.5
Grain: Caramel/Crystal Malt -120L qty:0.25
Grain: Caramunich Malt qty:0.25

Hop : Bramling Cross qty:1 at:0 mins. AA=6.00
Hop : Bramling Cross qty:1 at:15 mins. AA=6.00
Hop : Goldings, East Kent qty:1 at:0 mins. AA=5.00
Hop : Goldings, East Kent qty:1 at:5 mins. AA=5.00
Hop : Brewer’s Gold qty:1 at:0 mins. AA=8.00
Hop : Northern Brewer qty:1 at:45 mins. AA=8.50

Yeast: Burton Ale qty:1 Max temp: 73.0 Min temp: 68.0

Style Name: Extra Special/Strong Bitter (English Pale Ale) (English Pale Ale)
Halloween ESB Pocket Brewer XML Code»

Halloween ESB BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.06</OriginalGravity>
<OriginalGravityImportExport>1.06</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Halloween ESB</Name>
<Style />
<Description>Strike water will be 162F with 21 quarts. 6 gallons mash water will be modified with 1/3 tsp calcium chloride, 1/2 tsp gypsum, 1/4 tsp epson salts. acidify mash water prior to use to hit ph. use whirfloc in boil. pre-boil gravity should be 1.050</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>8</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>15</TimeInMinutes>
<TimeInMinutesText>15</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>3</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>5</TimeInMinutes>
<TimeInMinutesText>5</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Traditional bittering hops for English ales and heavy German lagers.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.00</Alpha>
<AlphaText>8.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Brewer’s Gold</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Also called Hallertauer Northern Brewers</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.50</Alpha>
<AlphaText>8.50</AlphaText>
<TinsethIBUS>21</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>45</TimeInMinutes>
<TimeInMinutesText>45</TimeInMinutesText>
<Name>Northern Brewer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>10</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>10</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramunich Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>4e459fa3-2544-4081-85d0-abbc55ed2552</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Halloween ESB</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Strike water will be 162F with 21 quarts. 6 gallons mash water will be modified with 1/3 tsp calcium chloride, 1/2 tsp gypsum, 1/4 tsp epson salts. acidify mash water prior to use to hit ph. use whirfloc in boil. pre-boil gravity should be 1.050</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.015</FG>
<OG>1.06</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>15</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>5</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Brewer’s Gold</NAME>
<VERSION>1</VERSION>
<ALPHA>8.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Traditional bittering hops for English ales and heavy German lagers.</NOTES>
</HOP>
<HOP>
<NAME>Northern Brewer</NAME>
<VERSION>1</VERSION>
<ALPHA>8.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>45</TIME>
<NOTES>Also called Hallertauer Northern Brewers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>3.00</MOISTURE>
<DISASTATIC_POWER>120.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.038</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.5359</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramunich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt. Used in Belgian ales and German bocks.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP023</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Burton-on-trent yeast produces a complex character. Flavors include apple, pear, and clover honey.</NOTES>
<BEST_FOR>All English styles including Pale Ale, IPA, Porter, Stout and Bitters.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>18.0</COLOR_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
</STYLE>
</RECIPE>

English Style Brews For July 2012

May 30th, 2012

After spending half of 2011 and the first part of 2012 brewing nothing but pilsner, schwarzbier, helles and bock I’ve decided to move over to the UK. I love strong bitters, brown porters and have a fun idea of producing a Community Coffee Sweet(Milk) Stout so I’m going to spend some time there. So to kick things off I’m brewing the following two recipes for July ~~June~~ 2012. Much of their makeup is from Brewing Classic Styles. I’m thinking that ale brewing may be somewhat relaxing after all the time I’ve spent laboring over lagers. I moved these recipes to July for the sake of brewing porter for a competition.

Name: ESBaton Rouge
Description: 68F ferment until done. Yeast alternatives to 1968 wyeast are wlp002 or safale s-04
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.056
Desired Final Gravity: 1.012
Calculated Likely ABV% Based on Specified Gravities: 5.780
Users Targeted ABV%: 5.400
Desired CO2 Volumes: 1.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 336 GU = 1.056

Grain: Pale Malt (2 Row) UK qty:13
Grain: Caramel/Crystal Malt – 20L qty:0.5
Grain: Caramel/Crystal Malt -120L qty:0.25

Hop : Goldings, East Kent qty:3.55 at:60 mins. AA=5.00
Hop : Goldings, East Kent qty:1.5 at:0 mins. AA=5.00

Yeast: London ESB Ale qty:2 Max temp: 72.0 Min temp: 64.0

Style Name: Extra Special/Strong Bitter (English Pale Ale) (English Pale Ale)
ESBaton Rouge Pocket Brewer XML Code»

ESBaton Rouge BeerXML Code»

Name: Comminity Coffee Sweet Stout
Description: Must use Community Coffee of Louisiana. 2 Cups. Mash at 151F. Ferment at 68F. .5 of chocolate malt at 200L. if can find it
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.06
Desired Final Gravity: 1.023
Calculated Likely ABV% Based on Specified Gravities: 4.810
Users Targeted ABV%: .000
Desired CO2 Volumes: 1.5
Anticipated Brewhouse Efficiency: 70
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 70% = 322 GU = 1.054

Grain: Pale Malt (2 Row) UK qty:10
Grain: Milk Sugar (Lactose) qty:1
Grain: Black (Patent) Malt qty:1
Grain: Caramel/Crystal Malt – 80L qty:0.75

Hop : Goldings, East Kent qty:2.5 at:60 mins. AA=5.00

Yeast: Bedford British Ale qty:1 Max temp: 70.0 Min temp: 65.0

Style Name: Sweet Stout (Stout)
Comminity Coffee Sweet Stout Pocket Brewer XML Code»

Comminity Coffee Sweet Stout BeerXML Code»

<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.056</OriginalGravity>
<OriginalGravityImportExport>1.056</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>ESBaton Rouge</Name>
<Style />
<Description>68F ferment until done. Yeast alternarives to 1968 wyeast are wlp002 or safale s-04</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>London ESB Ale</Name>
<ProductID>1968</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>3.55</QuantityIO>
<Quantity>3.55</Quantity>
<QuantityText>3.55</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>49</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>13</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>13</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>46d54b8b-eaae-4fbb-a27f-cffc29e56aeb</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>ESBaton Rouge</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>68F ferment until done. Yeast alternarives to 1968 wyeast are wlp002 or safale s-04</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.012</FG>
<OG>1.056</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.1006</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>5.8967</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>London ESB Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>Wyeast Labs</LABORATORY>
<PRODUCT_ID>1968</PRODUCT_ID>
<MIN_TEMPERATURE>64.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>72.0</MAX_TEMPERATURE>
<ATTENUATION>69.00</ATTENUATION>
<NOTES>Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters.</NOTES>
<BEST_FOR>English Bitters, IPA, Brown Ales, Mild Ales</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>18.0</COLOR_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
</STYLE>
</RECIPE>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Comminity Coffee Sweet Stout</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Must use Community Coffee of Louisiana. 2 Cups. Mash at 151F. Ferment at 68F. .5 of chocolate malt at 200L. if can find it</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>70</EFFICIENCY>
<FG>1.023</FG>
<OG>1.06</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0709</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.5359</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Milk Sugar (Lactose)</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Sugar</TYPE>
<YIELD>76.10</YIELD>
<COLOR>0.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.</NOTES>
<COARSE_FINE_DIFF>0</COARSE_FINE_DIFF>
<MOISTURE>0</MOISTURE>
<DISASTATIC_POWER>0</DISASTATIC_POWER>
<PROTEIN>0</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Black (Patent) Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>55.00</YIELD>
<COLOR>500.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>6.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.025</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 80L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Bedford British Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP006</PRODUCT_ID>
<MIN_TEMPERATURE>65.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>76.00</ATTENUATION>
<NOTES>High attenuation. Ferments dry with high flocculation. Distinctive ester profile. Good for most English ale styles.</NOTES>
<BEST_FOR>English style ales – bitter, pale, porter and brown ale</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Sweet Stout</NAME>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>30.0</COLOR_MIN>
<COLOR_MAX>40.0</COLOR_MAX>
<ABV_MIN>4.0</ABV_MIN>
<ABV_MAX>6.0</ABV_MAX>
<NOTES>Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.</NOTES>
</STYLE>
</RECIPE>