Did you adjust the hop additions for different %AAs? I'd also not expect an S-04 fermented beer to be drinkable two weeks after brewing, my experience is that it takes a while for the yeast and hop flavors to come together.
Did you adjust the hop additions for different %AAs? I'd also not expect an S-04 fermented beer to be drinkable two weeks after brewing, my experience is that it takes a while for the yeast and hop flavors to come together.
BeerSmith 2 Recipe Printout - [url]http://www.beersmith.com[/url]
Recipe: Common Room ESB - 2013.09.02
Brewer: Thadius Miller
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 12.37 gal
Post Boil Volume: 11.02 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.054 SG
Estimated Color: 11.4 SRM
Estimated IBU: 35.3 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.8 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
17 lbs 11.4 oz Pale Ale Malt, Northwestern (Great Weste Grain 1 90.9 %
1 lbs 5.3 oz Crystal 60, 2-Row, (Baird 50-60) (55.0 S Grain 2 6.8 %
7.1 oz Crystal 150, 2-Row, (Baird 115-150) (133 Grain 3 2.3 %
3.97 oz Goldings, East Kent [3.90 %] - Boil 60.0 Hop 4 28.6 IBUs
0.66 oz Fuggles [5.20 %] - Boil 20.0 min Hop 5 3.8 IBUs
0.66 oz Goldings, East Kent [3.90 %] - Boil 20.0 Hop 6 2.9 IBUs
0.25 oz Fuggles [5.20 %] - Boil 0.0 min Hop 7 0.0 IBUs
0.25 oz Goldings, East Kent [3.90 %] - Boil 0.0 Hop 8 0.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19 lbs 7.7 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 24.85 qt of water at 171.4 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 8.62gal) of 168.0 F water
Notes:
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Created with BeerSmith 2 - [url]http://www.beersmith.com[/url]
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I have just pulled a pint of this from my keg. It has been in there nearly two weeks. I am a bit disappointed as I can hardly detect any EKG aroma or flavor.
Not sure why. Maybe the hops were older.
Anyway, could I dry hop in the keg with some more EKG? If so how much would you suggest and am I ok to bring the keg back up to room temp before doing this?
Thanks.
Sure. Go for it, but expect to lose a little clarity if using pellets.
I tend to hop .5 oz per 5 gal for brews such as this. YMMV.
Come on the Terriers!!I'll give it a go. It is drinkable as is but needs some hop aroma!
-DELETED-MEMBER- said:One week in nthe bottle now....
bluelakebrewing said:Anyone tried this recipe with American hops? I usually don't have traditional noble varieties.
1.50 oz Goldings, East Kent [5.50 %] (60 min) (First Wort Hop) Hops 30.4 IBU
Interested in brewing this one up, but a bit confused. You have the FWH as:
But when I click on the BWM link for the recipe: http://www.brewmasterswarehouse.com/recipe/96cd746d/kingbriani-common-room-esb
The FWH is:
Kent Goldings, UK Pellets 2 oz @ FWH
Which is it?
Cheers!
Interested in brewing this one up, but a bit confused. You have the FWH as:
But when I click on the BWM link for the recipe: http://www.brewmasterswarehouse.com/recipe/96cd746d/kingbriani-common-room-esb
The FWH is:
Kent Goldings, UK Pellets 2 oz @ FWH
Which is it?
Cheers!
NWMushroom said:What fermentation temperature do you suggest for the s-04 in this recipe? Oh, and any suggestions in terms of water profiles/additions? Hoping to brew this up this weekend. Cheers!
I'm replying to this thread so I can find it easier when I go AG, because I will definitely be trying this one. I'm concentrating on ESB for my extracts at the moment, and will continue to do so for my first 2 or 3 AGs. I liked the look of the recipe, especially as I am a Fuggles and EKG nut.
The clincher for me though was the pic. The head and colour are exactly how I remember my pints of ESB from when I was living across the pond. That is one beautiful looking pint! I swear I can taste it if I lick my monitor!
Brewed on Sunday. Only had an ounce of EKG so I modified and used more Fuggle. Also went with wy1968. Airlock has been going crazy, plan to transfer to secondary in a week and raise temp to 68-70. I want it kegged and ready to drink by the 23rd. Can't wait
Just checked this after a week in the fermenter. My OG was 1.052. It's currently sitting at 1.016 - happy with that. Will probably keep it in the fermenter for at least another week, testing taste and gravity as I go.
I followed the recipe as per the OP, only adjusted for my efficiency. I BIAB.
As an expat Brit let me say I've tried a few times to come up with a British style beer and have always come up short. This one is tasting very promising so far.
Yes, I've been slowly raising the temperature from around day 3. It's currently at 67, plan on upping it to 68 late tonight and holding it there for a week or so. Does that sound like a good plan? I know I've read on some of your other posts that you like to raise the temperature and then slowly bring it back down - is that worthwhile with s-04?
I brewed this 11/25. I had problems with high mash temps-was trying for 154/155 and was getting 157 regularly. My OG was 1.060
I checked it today 12/5, and my SG is 1.036?
Shouldn't it be lower by now?
I'm going to give rousing the yeast a try.
Below are more details from my log:
Wyeast 1469 1000 ml starter on a stirplate for 36 hours, than 1 day in fridge to settle
Slightly more than 5 gallons into the fermenter -OG 15 brix or 1.060
Pitched 300ml 1469 slurry at 67 degrees 8:30 pm
Slightly less than 5 gal in the fermenter including trub
Set temp at 16.8 (about 64)
Kreusen the next morning 11/26 at 8:30 am
11/27 1:45 am Carboy temp 64 nice kreusen but not huge/excessive.
11/27 7:30 pm-Kreusen gone, raised ferm temp to 18.5C
12/5 1.036???
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