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E.S.B Extra Special Brewchez
This is sort of a bastardized version of brewchez's E.S.B So you can call it Extra Special Bastard too.
10 gallon all grain batch 13 gallon boil
1.070 OG FG?
25lbs Marris otter malt
2lbs victory
2lbs crystal 40
1lb belgian biscuit
5oz chocolate malt
3oz glacier 60 min
1ozglacier 30min
1oz east kent goldings 30 min
2oz glacier 10 minute
2oz glacier flame out
.5oz irish moss 10 minute
mash at 155F for 60 minutes sparge, collect 13 gallons of wort 90 minute boil.
cool to 60f using ass kicking Plate Chiller
split 5 gallons
WLP005 british ale for 5gallons with 1 liter starter
WLP023 burton ale for 5gallons with 1 liter starter
I saw that Thirsty had some biscuit in his ESB so I threw what I had left from another batch in there. Sorry Brewchez, I know how you guys don't get along, haha.
bruguru wrote:
I saw that Thirsty had some biscuit in his ESB so I threw what I had left from another batch in there. Sorry Brewchez, I know how you guys don't get along, haha.
Brewchez did make a god point when reviewing my recipe- biscuit and victory? I definitely like them both and they do bring slightly different qualities to the table, but 3#s is a lot! I had .5# biscuit, 1# victory and that was pushing it. I like the recipe, looks solid, but I would rethink those amounts or you are going to b drinking nutbread!
thirsty wrote:
Brewchez did make a god point when reviewing my recipe- biscuit and victory? I definitely like them both and they do bring slightly different qualities to the table, but 3#s is a lot! I had .5# biscuit, 1# victory and that was pushing it. I like the recipe, looks solid, but I would rethink those amounts or you are going to b drinking nutbread!
What's the difference between Victory and Biscuit? I was under the impression that they were relatively the same thing only one was a US malt and the other UK.
I also thought Victory and Biscuit were prety much the same. I heard Biscuit might have a slightly more toasted character, but not much more difference......I love Victory malt! I made a batch with a 2 row base, and 1 lb of Victory. I think next time I might make a more nutbread like brew..maybe 50/50.
And I must say, the batch splitting is just a great idea!!! I plan on doing that very soon..once I grow up and start doing 10 gallon batches...So many bases, so many grains that can be steeped, or different yeasts to use...the variables are endless, and it allows for such diversification, as well as different profiles to find the right one....
I agreed with Thirsty's earlier post somewhere on this site. He said he liked What biscuit brought to the table. I can pick Biscuit malt out in any beer, and I love it, i've use victory a few times, but it doesn't have the nose that biscuit does.
Being my first ESB, I wanted to pay homage to the guys who influenced me most, since I can only make make one, I threw biscuit in there and made it higher in gravity like I thought Thirsty would have done. But I followed brewechez's recipe and used that as the guide.
Plus Thirsty, I love Nut bread, have you ever thought that was what I was going for here?
ha ha.
I like biscuit, but victory seems to be the only comparable thing at my LHBS when I go.
They do have bicuit occasionally, so maybe I'll have to get 5lbs of it next time the have it in.
I find biscuit to be less toasty just like Bruguru said. Milder but still bread like. The American is just a little more aggressive, so in my enlgish style ales I use that just a little less than I would of biscuit.
I just crunched the #'s for this batch, it's reading at 80% effiency. WOW, I don't know how I got that, must have been the Marris otter.
I have to start nailing down my mashing, I had it at 75% for the first two batches, and my first runnings for this batch was 27 brix. Can a type of malt increase your mash by effiency by 5%?
bruguru wrote:
I just crunched the #'s for this batch, it's reading at 80% effiency. WOW, I don't know how I got that, must have been the Marris otter.
I have to start nailing down my mashing, I had it at 75% for the first two batches, and my first runnings for this batch was 27 brix. Can a type of malt increase your mash by effiency by 5%?
Sure can. There isn't really a hard fast rule about types, but some malts will have a higher starting PPG.
Your current batch on MO may have more extractables than you are used to. Without comparing the malt analysis sheets fom the grains you use you never know.
Couple that with just getting better at the process too, its not unreasonable to get another 5% out of the mash. Now we'll see if you can hit it again on your next brew!
bruguru wrote:
Plus Thirsty, I love Nut bread, have you ever thought that was what I was going for here?
ha ha.
I have been thinking so BJCP lately in recipe formulation, that sometimes I forget that we are building recipes to OUR tastes and likings- screw the judges! The breadiness in mine is maxxed out for my tastes and will be interesting to see what the judges have to say. Fortunately the UMMO comp is today, and they are supposed to have live updates on the website, and the awards tonight will be live, so hopefully I know shortly what the judges think too!
I unveiled this one at My son's baptism today, and brought a case to a sales convention. This is one phenomenal beer. I only have 1 case left out of 4.
Rich malty overtones and the sweetness cut by the hops at the end. The decision was that the Wlp005 was best, as the Burton ale wlp 023 was not as fruity. I think the Wlp 023 will measure up, as it is only 2 weeks in the bottle now, a few more weeks should be great.
The WLP005 is going into the Longshot contest, it's truly fantastic. Thanks For the Recipe brewchez.
bruguru wrote:
The WLP005 is going into the Longshot contest, it's truly fantastic. Thanks For the Recipe brewchez.
If all goes well I should be judging for that comp. I may even have an entry in that category with ya, which means I will be exempt from judging them. Those are some of my favorites too. Good luck to ya, I'll probably get stuck judging vegetable and fruit beers again... who knows.
Well, that's great, because if this one doesn't place, I'll know who to blame, ha ha.
I have another Judging question for you. When I entered the Patriot brewers contest, my belgian Grad Cru got a 34 out of 50. On the cover page it said place awarded 2nd place. What does that mean? Does that mean second in the Belgian Catagory, or second over all? Either way, I didn't get a phone call asking me for somemore beer from that batch. Just curious, because as I dont' know what 2nd place means, it means that I can't brag.
2nd place is great to brag about! A 34 is a good # for a hard category. You took second in that category and subcategory. If you entered in say cat 18, subcategory E, then it will be judged as that style (belgian dark strong). It will receive a score, and be compared to all the scores in cat 18, even the A,B,C,Ds that have entered, they were just judged as to how they fit their own profile. Now the top scores within that category get placed. So your grand cru may have beat out other grand crus, as well as dubbels, tripels, an BGSAs. That is just assuming you entered it as 18E, maybe you entered it as 16E, if so same concept.
Now if your beer scored 1st in that category, then it would be forwarded to the Best Of Show round. That extra bottle you send with your entry goes to this round if it makes it. The 4 most senior (usually), tenured judges then throw the scoresheet concept out, and sip each category winner, and rule out those they think arent worthy, and narrow down their top 3 choices out of the 25 (if all categories were full), and select 1,2,3 BOS.
So again congrats on a 34, and taking second in your category!
Another interesting point to make for your (or anybody elses') entries, is to make sure your beer matches the correct profile for the subcategory. 12 points go to aroma, 3 points for appearance, 20 points to flavor, 5 for mouthfeel, and 10 for overall impression.
This last part can really make or break the beer. You may have entered a brown ale that should be in the porter category, or vice versa. All the first 4 areas of judging may be close, but if you miss the category, then you may score low in the overall. This also happens a lot with APA's and IPA's, and IPA's and Impy IPAs. I have had an impy IPA mellow out over time, and had judges comment "great beer, but more of an IPA", giving it nice scores on its own, but trashing the overall impression.
This gets tricky for beers like grand crus because it needs to fall into a category, and if you put it into a catchall category like a specialty, then you need to determine and announce what makes it fit into specialty, and not one of the others. If you can score well in that overall impression section, it may make a 32 beer a 35, and take 1st, or a 36 beer a 38.
ahhh, now your making sense young man, we really need to talk more, ha ha. I was scratching my head wondering what second place meant. I entered this one as 16 E Catagory Belgian French ale: subcatagory belgian specialty ale. brewchez led me down the path of finding my catagory with the cream ale, but I don't think I asked him about this one.
Do you think it could have done better in a different catagory? Oh well, I dont' think you would know unless you have some. I have one bottle waiting for the next brewday.
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