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Brexit – English Bitter Ale – Homebrew Recipe

England’s Bitter – she wants out of the EU and we all love a bitter british ale so why not brew something quintessentially british old boy like an English Bitter Ale to celebrate the Russian mayor of London, Boris calling on his fellow Brit’s to dessert the Eurozone and once again reign supreme as Great Britain and not little England.  To add a subtle twist to the empire we have used new world malts from Gladfield Malt NZ and some home grown AU East Kent Goldings at flame-out in a hearty healthy dose to the kettle old chap! Cheers – let’s raise a glass to the Queen and Country and not discuss Race & Religion or Politics lest we be uncivilised old boy.  Break out the Bitter!

Brexit

Extra Special/Strong Bitter (English Pale Ale)

designed by: Dermott Dowling on 2 April 2016

Style Guidelines:

  •  A pale, bitter, medium-bodied Extra Special/Strong Bitter (English Pale Ale).

VITAL STATS

  • 1.059 OG
    1.013 FG
    40 IBU
    11 SRM
    6.0% ABV

Malt:

Hops:

Amount           Hop                                 Time        Use  Form  AA

  • 30 gm       Fuggle (UK)                        60 min   Boil    Pellet  4.2%
  • 20 gm       East Kent Golding (UK)   60 min    Boil    Pellet  5.7%
  • 5 gm          Magnum (US)                   60 min    Boil    Pellet  11.1% (and now the American’s want to join the British Tea Party! Brrr!)
  • 10 gm        East Kent Golding (UK)   15 min     Boil    Pellet  5.7%
  • 20 gm       Fuggle (UK)                         5 min     Boil    Pellet  4.2%
  • 200 gm    East Kent Golding (UK)     0 min    Boil    Leaf    2.0%

EKG 2yr Old BineBrexit Whole Cone EKGs

 

  • 40 gm      Fuggle (UK) 2g/L              3 days    Secondary  Pellets 4.2% (Dry Hop)

  • 30 gm       East Kent Goldings (UK) 1.5g/L 3 days Secondary Pellets 4.2% (Dry Hop)

Brexit Dry Hop

ADJUNCTS

Type                    Amount (g)    Use Time

  • Irish Moss            5               Boil  10 mins
  • Yeast Nutrient     5               Boil  10 mins

AMENDMENTS

Name Amount (tsp)

  • Calcium Sulfate 1
  • Calcium Chloride 1

MASH

  • Type Single Step Infusion Mash
  • Temp 66.7 (C)
  • Time Style 90 Infusion

BOIL

  • 60 minutes boil

YEAST

       Name                    Expected AA% Range Temp (C)    Pitch Temp (C)

FERMENTATION DIRECTIONS

  • Normal Ale Fermentation
  • Cool to 20 C and keep temperature consistent for 7 Days
  • After primary fermentation dry hop for 72 hours with 2g / L of Fuggles and 1.5g/L of EK Goldings UK Hops.
  • Rack-off, condition and bottle or keg as per your normal bottling or kegging regime.
  • Leave for 4-6 weeks to condition and enjoy – cheers chaps!

brexit-esb

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Steroid ESB

#HometoPro Brewer: Russell Carpenter past local president of Righteous Brewers Townsville and past helping hand at our much loved retail partner Home Brewers Warehouse in Townsville shares with our readers his Steroid ESB recipe. This brew is a nice rich malty English Special Bitter brewed for a full malt character and thanks Russell and congrats on your new efficiency record of 88%!

Brew Method:

  • HERMS

Batch Size:  (litres)

  • Target:  48L

Est. Boil Size:  (litres)

  • 58L

Brewer/Author/Source:

  • Russell Carpenter @paradoxbeerlab

Style:

  • Extra Strong Bitter

Gladfield Malt Bill (Kg)

11.00 Kg Total 100%

Hops:

65.0 g Pride of Ringwood (8.7% AA) (60 mins)

Yeast:

  • Wyeast 1335 – British Ale II

You could readily substitute the following Yeasts for excellent results:

Water:

1 tsp CaSO4

Brewing Aids:

  • 1 tsp yeast nutrient @ 15 mins
  • 1 tsp BrewBrite @ 15 mins

Mash:

Single Infusion
1) Temp:  66C Time: 60 mins Amount:  32L
2) Mash Out: 77C Time: 10 mins
Sparge: 39L
Boil: 60 mins

Boil:

Time:  (minutes) 60 mins
Efficiency:  % (Brew House) 90% – a new record @paradoxbeerlab!!!
Original Gravity: 1.065
Final Gravity: 1.018
ABV: 6.20%
IBU: 29.5
SRM: 11.8

IMG_20141202_154045

Ferment:

18C for 3 days, increase 1C each day after for 3 days

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Eternally Grateful ESB – BeerCo – Recipe – How to Brew

Twas time to brew a tribute brew to all things great about Great Britain, little england, In loving memory of English Roses, London Pride, Past Masters, the Queen and that is good and great about a nation that loves its past and style and plum with a passion and for good reason.  They did win a war or 2 least we forget! They gave us James Bond ‘shaken but not stirred’ and continue to pump out some outstanding ales in glorious reflection of their past but with a modern style and in build British character.  As so aptly spoken by a true British character John Keeling Brewing Director @Fuller’s the home of London Pride and ESB “if we are going to brew beer with character we need characters brewing it”.  So I set forth with a relatively ‘true to style’ recipe to pay my respect for great brewing heritage and style with this oh some humble and possibly slightly hoppy tribute to an English Special Bitter

Brew Day: Sat 3 Oct 2014

Gladfield Malt Grain Bill

Kiwi malted made by Kiwi maltsters – they all or most of em descended from Great Britain or close to it and I know for a fact the barley was an English variety, most probably Taverner (an old Guiness variety) grown on the Canterbury plains which are just about as British as the Duke himself.
Two fair English maidens here – true and true to the roses of this great nation! Miss Fuggles & her lovely sister Miss East Kent Goldings
I digress here a tad before returning to Yeast to mention a trip I was fortunate to make to another great brewing nation – the Netherlands in mid 2013 and stumbled upon a wonderful craft brewery in the red light district – don’t ask me what I was doing there – it was a lazy Saturday afternoon walk.  In I went to tour and talk to the brewers who kindly showed me around and informed me they brewed exclusively with German and Czech malts and UK hops and only one hop in particular EK Goldings UK Hops. No US hops allowed they told me to my amazement. They made every style imaginable from pale ale through to barley wine with Ms Goldings as their flower of choice.  I was fortunate enough to return in the evening that same day and sample rather a few of their great brews with the brewers at the bar (post brew day knock offs) and thoroughly enjoyed the beers so much I vowed to pay some humble tribute in my home brewing to Miss Goldings at some future later date – much later as it turned out!  Another gratuitous brewery bar & beer shots of De Prael…a home of good beer and English hop flowers

 

Yeast

Veered a little West of little England here opting for an Irish yeast
First time to use White Labs and pleased to pick up a fresh vile from my good friends @CoreBrewingConcepts it would not be wasted and was put to good work on an English gent – how dare we do that to poor Molly!

Brewing aids and water treatment

  • 5g + 5g of Calcium Chloride & Calcium Sulphate (Gypsum) to treat water
  • 1/2 tsp of White Labs Yeast Nutrient + 1/2 tab of Irish Moss

Mash

Nothing abnormal to report this time round and pretty much hit my mash temp in the Rubbermaid Esky did a couple of Iodine tests and got a SG of 1.050 into the boil

Boil

The trusty Crown Urn took a while to get it up but eventually he hit his paces and gave the wort a jolly good boil for 60+ before immersion chill and a new highly experimental esky ice crash chill.

Music to brew by:

  • Snow Patrol – are they british?

Knock off beer:

  • Boatrocker Alpha Queen a sublime and happy ending

Wash Up:

Was washed up and off to @TwoBirdsBrewing in time to join the Westside Drinkers on their inagrual pub crawl from the Spottiswoode (did they get one?) via TwoBirds Brewery (didn’t see either) with a wrap up @JunctionHotelNewport! A suitably happy ending to a happy brew day.

Brown Ale (mighty fine one) @Two Birds Brewery in Spotswood

Racking:

Wed 8th Oct  – racked and dry hopped with 20g of East Kent Goldings (might leave that later next time 2-3 days prior to bottling).  Took a hydrometer reading 1.020

Conditioning:

  • Wed 15th Oct – chilled down to 8C
  • Mon 19th Oct – chilled down further to 2C
  • Sat 25th Oct – FG 1.012 – time to bottle on a Saturday night – what else does on do on a Saturday night?
  • 153g of Briess LME CBW Munich bulk priming and pulled off 19 tallies and 18 stubbies.

Tasting notes:

  • First stubbie Sun 2 Nov only a week or 8 days in bottle and suitably cloudy with pronounced hoppiness but not quite in balance
  • 3 tallies shared with Ant Delaney Thu 6 Nov and each glass tasted better and better until I was told I was driving the Delaney’s home. Doh! Stop!
  • 1 Pint on Fri 7th Nov – tasted so good I had to go to the beer fridge and raid my Emersons growler of Unhappy NY Hefe! Bad idea!
  • Its moorish and has the ‘moorishness’ that Richard Fuller the Sales Director requests John Keeling brew into his London Pride or at least it does for me anyway.  A rough enough kiwi irish b@#4%^d of an English Special Bitter for me 🙂
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