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ESBrewchez
Sticking with my English Beer roots I fired up the kettle and mashtun over the weekend to make this ESB.
Its fermenting away nicely. This is my first pass at an ESB but everything went great hit all my mash numbers etc etc. I'll post back on the taste in another week or so. The beer was a little darker than I would have liked so maybe next round I'll use half the chocolate malt. I stayed away from the higher crystal malts because I was trying to drive the nutty malty character foward and not so much of that crystal sweetness.
Maybe this will end up closer to an American Brown if its too nutty and hoppy. If that's the case I'll throw in some cascade to dry hop and call it an American Brown.
Cheers
(And it gives me an excuse to paste in a recipe from my BeerTools Pro software; which I am loving.)
ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Size: 6.5 gal
Efficiency: 62%
Attenuation: 75.0%
Calories: 187.24 per 12.0 fl oz
Original Gravity: 1.056 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 15.8 (6.0 - 18.0)
Alcohol: 5.53% (4.6% - 6.2%)
Bitterness: 48.28 (30.0 - 50.0)
Ingredients:
14.5 lbs English 2-row Pale
1.0 lbs Crystal Malt 40°L
1.0 lbs Victory® Malt
3.0 oz Chocolate Malt
1.75 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 10 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 0 min
1 ea White Labs WLP005 British Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60 °F
Elevation: 0.0 ft
00:05:00 Mash In - Liquor: 4.59 gal; Strike: 171.3 °F; Target: 154 °F
01:05:00 Conversion - Rest: 60 min; Final: 154.0 °F
01:10:00 Mash Out - Water: 2.04 gal; Temperature: 205 °F; Target: 168 °F
01:30:00 Batch Sparge - Sparge #1: 0.0 gal sparge @ 168.0 °F, 4.5 gal collected, 10 min; Sparge #2: 5.01 gal sparge @ 168.0 °F, 2.69 gal collected, 10 min; Total Runoff: 7.38 gal
Results generated by BeerTools Pro 1.0.28
Looks tasty.....I might have to give that one a try!
I noticed in an earlier post you don't carb too heavy, I am readin designing great beer right now, and on the chapter for ordinary bitters and ESBs they say they are a traditional cellar served beer with only natural cabonation. Would you serve this at those conditions or hit it w/ 2-2.5 vols and cold? I know you have done your ordinary bitter as a house beer, have you tried serving it that way, and do you notice more complexity than crisp and cold in these styles? I have a new curiosity.
^^^^^^
I'm reading that book right now too. It rawks tha casba! Not for the new brewer though.
How big of a boil is this? It says size is 6.5 but is that pre or post boil? I've been thinking about doing an ESB....
thirsty wrote:
I noticed in an earlier post you don't carb too heavy, I am readin designing great beer right now, and on the chapter for ordinary bitters and ESBs they say they are a traditional cellar served beer with only natural cabonation. Would you serve this at those conditions or hit it w/ 2-2.5 vols and cold? I know you have done your ordinary bitter as a house beer, have you tried serving it that way, and do you notice more complexity than crisp and cold in these styles? I have a new curiosity.
Thirsty:
I tend to serve at 52-55F. I like that temp to flavor ratio. I still carb at just under 2.0 volumes (1.8)
There is definately more complexity at the "warmer" temp, I don't know if there is any benefit to a naturally carbed beer. I was actually thinking of using some DME with the ESB and naturally carbing it in the keg... but seeing how its my first pass with the recipe I think I'll use my normal force carb process and then change that in another go around.
Regradless, I am hoping that this approach with will for the ESB as it does for my OB.
Does that answer your question?
c0rky2643 wrote:
How big of a boil is this? It says size is 6.5 but is that pre or post boil? I've been thinking about doing an ESB....
Cork:
Yeah that may be a text pasting issue with the BeerTools export feature so I am sorry if its unclear.
I collected 7.75 gallons(1.047ish) of wort and boiled it down to 6.5, collected 5.5 in the fermentor.
My initial runnings were 1092!!! (2.5 gallons)
I thought well damn; maybe I could bump up all the grain next time and just collect 5 gallons of first runnings and call this an Imperial ESB.
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