Tamesis ESB

Another last minute decision to brew. With a predicted high temperature of 65˚ (ah, January in St. Louis), I decided to crank out my next ESB. This one would use a different yeast and some different hops.

With other people busy this day I fully expected to be brewing on my own but Andy once again stepped up to the plate.

This brew would be the maiden voyage of my new 20 gallon kettle. Also new to us is Cam-locks on the kettle and pump and 40 ft of silicone hose so no more carrying kettles or fermenters full of wort. We were able to pump directly from the driveway, through the garage and kitchen, through the removed HVAC vent in the floor, right into the fermenter. My back is very happy with this addition. Sanitizing that much hose is a PITA.

Brew Day photos are here.

January 21, 2017

  • Tamesis ESB
  • Extra Special/Strong Bitter (English Pale Ale) (8C)
  • 13 gallons

Malt Bill

  • 20 lbs. Maris Otter
  • 2 lbs. Special Roast
  • 1.5 lbs. Crystal 80
  • 1 lb. Aromatic
  • 1 lb. Biscuit
  • 1 lb. White Wheat

Hop Bill

  • 1 oz. Admiral 14.2% – 60 mins.
  • 4 oz. East Kent Golding 5.1% – 30 mins.
  • 1 oz. Challenger 6.8% – 10 mins.


  • Wyeast – Thames Valley Ale II

This strain was originally sourced from a now defunct brewery on the banks of the River Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Calculated Stats

  • OG – 1.056
  • FG – 1.015
  • IBU – 44.9
  • SRM – 13.4
  • ABV – 5.7%

Mash In – 8.5 gal. @ 170˚

Step temp. 156˚ – actual temp. 154˚ – Hold 60 mins.

Mash Out – 3.3 gal. @ 205˚

Step temp. 168˚ – actual temp. 168˚ – Hold 10 mins.


Vorlauf – 10 mins. Wort cleared fast. Looks good.

Sparged with 8 gal. @ 190˚

Collected 16 gal. – pre boil gravity = 1.049

Gravity low due to using all run off.


Added hops per above hop schedule.

Lots of bees buzzing around.

10 mins. left added chiller and Irish Moss.

Turned on pump for whirlpool.

Heat off water on.

Chilling went fast. Dropped from boiling to 75˚ in 30 minutes.

Removed chiller and let whirlpool run another 20 mins. to rebuild hop cone that was disturbed while removing chiller.

Should have let whirlpool run longer. Hop cone was not complete. Lots of hop sludge left suspended in wort. Ended up leaving too much wort behind.

The new super long silicone hose is sweet. Transferred using pump through garage, kitchen, down through HVAC hole in floor, directly into fermenter.

OG – 1.051. Way low. Probably due to using all sparge water. I made the decision to keep us close to the intended quantity. Thought the gravity would be closer to calculated after the boil.

Sample tastes really good. Not 100% sure about this Admiral Hop for bittering yet. Dave at the brew store thinks it works really well. We tried this high alpha hop for bittering before and were not very happy with the results. I hope that using this English hop will help. Will know soon when we sample the Oatmeal Stout.

Sunday night the bubble was fierce but has already slowed by Monday night.

Jan. 29, 2017 – Racked to secondary.

Feb. 5, 2017 – Kegged 2, 5 gallon and 1, 2.5 gallon kegs.

FG = 1.014 (predicted 1.015) ABV = 4.86 %. Sample tastes very good. Clean. Not sure if I like the battering from the Admiral hops yet. Is good but not like my previous bitters.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s