Brewing a Classic English ESB and SERVING IT ON CASK!
Channel: TheApartmentBrewer
Date: 2023-05-08

After building my cask system for use at home - see this video for that: https://youtu.be/jC831_Uwg-U - I needed to test it out with a classic that traditionally is put on cask - an ESB, or Extra Special Bitter, modeled after a clone of Timothy Taylors Landlord. I got a chance to use Wyeast 1469 West Yorkshire Ale yeast as part of this and got some very interesting results!

HOW TO BUILD THE CASK SYSTEM AT HOME: https://youtu.be/jC831_Uwg-U
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Recipe on Brewfather: https://share.brewfather.app/Md9ozE3CksRHyo

Recipe for 5 gallons (19L) , your efficiency may vary:

"Cheeky Bugger"

5.0% ABV          33 IBU

8 lb Golden Promise (91.4%)
1/2 lb Wheat Malt (5.7%)
1/4 lb Fawcett Medium Crystal (2.9%)

Mash:
Single Infusion mash at 152 F (67 C) for 60 min

Water (ppm): Ca: 79, Mg 6, Na 13, Cl 52, SO4 173, HCO3 0
Add to 8 gal (30 L) spring water: 8g Gypsum, 2g Epsom, 1g NaCl, 2g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - Add 1.5 oz (42g) Fuggles (4.4% AA)
10 min - Add 1 oz (28g) East Kent Goldings (4.5% AA)
0 min - Add 1 oz (28g) each Fuggles (4.4% AA) and East Kent Goldings (4.5% AA)

OG: 1.048

Yeast: Wyeast 1469 West Yorkshire Ale

Ferment at 65 F (18 C) for 3-5 days then raise to 68 F (20 C) for another 7 days or until fermentation completes. Optionally rack to cask or keg with 3-5 gravity points remaining in the fermentation, allow to condition at 68 F for a week, then store undisturbed at 55 F for 3-5 days more. Otherwise package and serve as usual, or bulk prime and carbonate in a keg to 1-1.5 volumes of CO2

FG: 1.010
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0:00 Intro and welcome 
1:00 Beer description and approach
1:31 Recipe
6:05 Brew day
8:34 Fermentation plan
13:06 Cask conditioning plan
17:28 Fermentation follow-up
18:05 Cask pour and tasting notes
24:38 Potential improvements
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