This a rendition of the British Table Beer that I made a few months back. I really enjoyed the flavor profile of that beer, so I decided to remake it with a higher OG and more hops, while keeping relative proportions the same. Brewed 10/10/15. 10 gallons.
- 21 lb English Pale (Muntons)
- 2.2 lb Amber malt (Muntons)
- 1.2 lb Roasted barley (Briess)
- 0.5 lb Dark Crystal (Muntons)
- 1.25 oz Galena (first wort)
- 0.75 oz Galena (60 min)
- 2 oz Fuggles (10 min)
- WYeast 1968 London ESB
// Mash-in 1.5 qt/lb at 152 for 50 minutes, raise to 168, sparge to collect 13 gallons 1054 wort. Boil 60 minutes, chill to 75. Let sit for 40 minutes. Oxygenate 60s pure O2. Collect 10 gallons 1062 wort. //
// Water: 1 tsp gypsum, 2 tsp CaCl2, 1.5 tsp chalk in mash (120 ppm Calcium, 63 ppm sulfate, 93 ppm Chloride. 3/4 tsp gypsum, 1.5 tsp CaCl2 to sparge. //
Pretty standard fermentation that finished up in about 4 days at 1020.
This beer was served at our wedding and we couldn’t have been happier with it. It was malty, rich, and had an earthy hop character that really put the beer into balance. Initially I thought the beer was a little too bitter, but it just needed a few weeks to mellow and it was great. The combination of specialty malts created a delicious toffee / coffee mix, but it did seem a little aggressive; I might scale back the amber malt a little bit next time. I’ve found that the English yeast esters tend to not come through as much in higher OG beers than in bitters, milds, etc. The yeast definitely contributed; less attenuation = lots of body and very malty, but the specialty malts really took care of hiding any yeast character/flavors. Overall, a really pleasant beer for fall.