Easiest Way to Prepare Perfect ESB Ale & Honey Sourdough

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ESB Ale & Honey Sourdough. ESB stands for "extra special bitter." This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident.

ESB Ale & Honey Sourdough The color range will be similar, though ESBs lean toward the darker end of the scale; dark golds to copper. Extra Special Bitter is best known as ESB. Coke is a grey, hard, and porous fuel with high carbon…made by hearing coal or oil in the absence of air. You can cook ESB Ale & Honey Sourdough using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of ESB Ale & Honey Sourdough

  1. It’s 225 g of Sourdough stater (bubbly & well fed).
  2. It’s 340 g of Your choice of Ale.
  3. Prepare 28 g of Honey.
  4. Prepare 400 g of White bread flour.
  5. You need 100 g of Spelt or rye flour (or use more White).
  6. You need 8 g of Sea Salt.

Strong bitter, often referred to as English pale ale or Extra Special Bitter (ESB is the name of a beer from Fuller's, not really a style name) is an average to moderate strength English ale. Extra Special / Strong Bitter (ESB) Ale. Extra Special Bitter ale, also referred to as ESB, is a British beer style that despite the name is not all that bitter. Profile: A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers.

ESB Ale & Honey Sourdough instructions

  1. Combine the ingredients in a bowl of a stand mixer. Attach the dough hook, knead on low speed until the dough is evenly moistened; it should be wet and sticky. Cover the bowl tightly with a lid or plastic wrap and let rest 20 minutes..
  2. After 20 minutes, Knead the dough on medium for 15 minutes, adding a tablespoon more bread flour within the first 5 minutes until the dough comes away from the sides of the bowl. After 10 minutes, the dough should be smoother, but still sticky..
  3. Place into a slightly oiled bowl, cover and allow to rise for 4 hours.
  4. Turn onto a lightly floured surface and shape. Flip and add to a floured Banneton. Pinch the seam shut if needed and add a touch more flour. Cover with a plastic bag and let rise for 2 more hours..
  5. Pre heat the oven to 240' when you have 30 mins left of second rise. When the bread is done turn out into a casserole dish with baking paper on the bottom. Score as you please for a better rise..
  6. Bake for 35 mins with lid on, 10 mins with lid off the turn oven off, crack door open and leave in oven to finish crust..

Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. This hoppy British session ale has a smooth malt character. Our blend of authentic British malts and hops creates a nutty aroma, full body, and a sweet finish. Prepare yourself for a truly exceptional interpretation of a traditional English style. LalBrew London™ is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through.

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