The first in my English Beer ‘series’ I’ll be producing this summer. This is a cross between a Brewing Classic Styles and a recipe off of Homebrewtalk, so my own I guess. I’ve decided on a ‘series’ of English brews since I had picked up WLP-022 Essex Ale ‘platinum series’ yeast that I need to use and look forward to using, as well as getting that huge jar of Wyeast 1318 (London Ale 3) from H.U.B. So, I need to use the yeast, I want to try some malty English beers, hence my ‘Series’ is born!!
Well, for this first run (of maybe of a few) ESB I used the London Ale 3 and to be honest, that is a monster in a starter!
From what I’ve read the London Ale 3 should leave quite a bit of malt sweetness, and to ensure I get full fermentation I’ll likely move my fermenter upstairs after 3 to 4 days where it is a little warmer.
Here is the recipe and also a link if you would like the BeerXML version of it from malt.io – a great website by the way.
- 3 gallon BIAB
- 5 lb 6 oz Marris Otter
- 6 oz Caramel 60
- 6 oz Victory / Biscuit malt
- 1.4 ml ‘Hop Jizz’ to 30 IBU at 60 minutes
- 0.5 oz Kent Goldings 20 minutes
- 0.5 oz Kent Goldings 5 minutes
- Mash full volume Brew In A Bag (BIAB) for 60 minutes at 154F
I’ll likely make another post on the ‘Hop Jizz‘ after this beer is complete so I can give it a full review. Interesting stuff.