London ESB Ale Information
A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
Laboratory
Wyeast
Product ID
1968
Temperature
64°F – 72°F
Attenuation
67.0% – 71.0%
Homebrew recipes using London ESB Ale
| Recipe name | Style | User | Type | Color | OG | FG | IBU | ABV |
|---|---|---|---|---|---|---|---|---|
| Most Special Bitter | Extra Special/Strong Bitter (English Pale Ale) | brewtas | Partial Mash | 10 °L | 1.055 | 1.017 | 44 | 5.0% |
| Campfire Amber | American Amber Ale | Sean Butner | Partial Mash | 15 °L | 1.059 | 1.018 | 38 | 5.4% |
| Pub Blonde | Blonde Ale | Heagney | All Grain | 4 °L | 1.046 | 1.013 | 24 | 4.3% |
| Sleepy Otters | Extra Special/Strong Bitter (English Pale Ale) | magicalf | All Grain | 4 °L | 1.049 | 1.015 | 31 | 4.5% |
| Armadillo | American Wheat or Rye Beer | magicalf | All Grain | 4 °L | 1.055 | 1.014 | 27 | 5.4% |
| Dreamy Otter | Mild | magicalf | All Grain | 3 °L | 1.051 | 1.016 | 37 | 4.6% |
| Baby Otter | Mild | magicalf | All Grain | 16 °L | 1.035 | 1.011 | 26 | 3.1% |
| [Nut Brown] | American Brown Ale | magicalf | All Grain | 28 °L | 1.058 | 1.018 | 34 | 5.2% |