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Deschutes Bachelor ESB Clone Recipe – 9/8/2015

October 25, 2015 by Brewer 1 Comment

Clone Brew - Deschutes Bachelor Bitter

Clone Brew - Deschutes Bachelor ESB

Deschutes Bachelor ESB is a spectacular beer. Served almost exclusively in the brewery’s pubs and tasting room, this session Bitter is a local’s favorite (this local has logged more time with this beer than any other). I have tried several times to clone this beer but never hit the mark. I mostly attribute this to not enough time to get rid of each iteration’s beer, combined with a general tendency to get distracted on other things life throws my way. With smaller batch volumes, however, I can brew, bottle, drink, and make adjustments for each attempt producing the target profile I am after, so I have reset my sights on fine-tuning a version of this beer that I can add to my list of frequently brewed recipes.

Bachelor ESB is an american expression of a classic English Bitter, not far removed from its source of inspiration. This Bitter is medium bodied, 5% ABV, and is mildly bittered with american hops grown her in the pacific northwest. It is my ideal session ale.

What follows is the first round of brewing, plus take-aways. I will updating this post with a link to the post detailing the round of brewing once that is finished.

[Read more…]

Filed Under: Small Batch Tagged With: Bachelor Bitter, Deschutes, ESB, Extra Special Bitter, small batch

English Bitter on the way!

July 8, 2010 by Brewer Leave a Comment

I finally have another beer in process.  Last weekend, I brewed up  an English Bitter.  This one is the first crack at narrowing in on the Deschutes Pub Bitter served here in Bend.  It’s so damned tasty, and will be great now that the temperatures are cracking the 90’s here in Central Oregon.  I’ll get around to uploading the recipe if I feel it’s worthy.

The beer is sitting in a water bath with a clean, wet T-Shirt wicking water up around the fermenter.  There’s a fan pointed at the fermenter from across the room to force quick evaporation.  All of that is to battle the mid-70’s temp in the house.  Should put it in the mid-to-high 60’s (optimal temp for the London ESB yeast I’m using).  Going to probably stir up the yeast tomorrow, so I’ll have to take a sample.

Stoked to have a full keg of Bitter on the way!

Filed Under: Homebrewing Tagged With: Bitter, Deschutes, Homebrew, Temperature

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