E.S.B Extra Special Nut Brown

very tasty by michael @ 12, Feb 2006
made as instructed, though to 22l. Kegged beer tasted nice, though a little watery. 20-21 litres would've been better. Bottled beer tasted WAY better than the kegged stuff after 2 months, so would suggest that the extra priming sugar & aging has made all the difference. I didn't think i'd like this style of beer, but it has become one of the best brews i've made. would definately make again, though no kegging next time!

Best in class by Timmmay @ 11, May 2005
Made 2 batches, both using the yeast supplied (Safale S04) with nothing else except water added. The first batch made to 22.5l was very good but a little light on for body. The second batch however, at 21l, was spot on (FGs of 1012 and 1014 respectively). I must admit I’m not a big fan of this style of beer but people who tasted it that like brown ales thought it was fantastic. Therefore a 5/5. By the way, you are not meant to add a 1kg of malt or sugar to the ESB 3kg kits…

Sweet but drinkable by dickTed @ 26, Apr 2005
Added 1kg LLME, and boiled with 40g Cascade pellets for 5 mins. There appeared to be plenty of hops in the can, though not in the conventional forms - looked something like they would look if you put cones through a coffee grinder. Anyway, couldn't taste any hops at all. Malty sweet. very little bitterness.

E.S.B Extra Special Nut Brown by Steve @ 12, Jan 2005
Made up to 22L and used whitelabs burton ale yeast(one of my fave yeasts). this was the first beer i kegged. turned out bloody good. i would recommend making this up to 20/21L for abit more body. A nice brown ale and dead easy.

E.S.B Extra Special Nut Brown by Will @ 11, Jan 2005
One of my earliest brews, and probably one of the best. Just can, Safale yeast, at 22 degrees. Good head, taste, probably could do with a little more malt flavour though, but the kit is excellent value

ESB Nut Brown Review by Corey @ 10, Jan 2005
I brewed this as per instructions and fermenter with either the windsor ale yeast. One of the easiest, nicest beers I've made. It was fermented at 22-24C.