Criticise My Recipe Please

[gibbocore]

Hi all, i'm trying to do a cloneis brew of crackshot ale, an english esb/strong ale style.

The bottle suggests they use malted oats and roast barley, so i threw some in there, hops are just what i have in the freezer atm.

Type: All Grain
Date: 17/09/2008
Batch Size: 23.00 L
Brewer: Gibbo
Boil Size: 29.05 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.9 %
0.30 kg Oats, Malted (2.0 EBC) Grain 5.5 %
0.10 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 1.8 %
0.10 kg Roasted Barley (591.0 EBC) Grain 1.8 %
30.00 gm Goldings, East Kent [5.00%] (60 min) Hops 15.7 IBU
15.00 gm Fuggles [4.50%] (60 min) Hops 7.1 IBU
15.00 gm Goldings, East Kent [5.00%] (20 min) Hops 4.8 IBU
20.00 gm Fuggles [4.50%] (30 min) (Aroma Hop-Steep) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 0.6 %
Bitterness: 27.6 IBU Calories: 90 cal/l
Est Color: 23.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 5.50 kg
Sparge Water: 11.98 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 14.35 L of water at 70.1 C 64.0 C 75 min
Mash Out Add 9.18 L of water at 96.2 C 75.6 C 10 min



Cheers.

 

[Cortez The Killer]

Grain bill is fine

I'd bump up the bitterness is you are aiming for an ESB

Also a mash temp of 64*C is a little low for style - i'd be going for 66*C - 67*C (unless you are after a dry beer)

Cheers

 

[gibbocore]

cool, i figured that the crystal and MO should compensate and crackshot has a slight dry taste. But i might bump up to 65, to retain some body.

Will up the IBUs also. Cheers for that!

 

[buttersd70]

I agree with cortez.....wow, I'm actually saying a beer is not bitter enough. Thats an absolute first for me.

Personally, I would be looking at about 33-35 IBU.

 

[SJW]

Grain bill is fine

I'd bump up the bitterness is you are aiming for an ESB

Also a mash temp of 64*C is a little low for style - i'd be going for 66*C - 67*C (unless you are after a dry beer)

Cheers

Took the words out of my mouth. Well said!

 

[gibbocore]

ahhh, i know what happened. lol, i formulated the recipe, and noticed that it had defaulted to 18L, i changed it to 23 iteres and i only adjusted the grainbill and forgot to up the hops. Origionally wan around 33. Cheers for that guys, fill fix it now.

 

[gibbocore]

Hi all, i'm trying to do a cloneis brew of crackshot ale, an english esb/strong ale style.

The bottle suggests they use malted oats and roast barley, so i threw some in there, hops are just what i have in the freezer atm.

Type: All Grain
Date: 17/09/2008
Batch Size: 23.00 L
Brewer: Gibbo
Boil Size: 29.05 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.9 %
0.30 kg Oats, Malted (2.0 EBC) Grain 5.5 %
0.10 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 1.8 %
0.10 kg Roasted Barley (591.0 EBC) Grain 1.8 %
40.00 gm Goldings, East Kent [5.00%] (60 min) Hops 15.7 IBU
15.00 gm Fuggles [4.50%] (60 min) Hops 7.1 IBU
15.00 gm Goldings, East Kent [5.00%] (20 min) Hops 4.8 IBU
20.00 gm Fuggles [4.50%] (30 min) (Aroma Hop-Steep) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 0.6 %
Bitterness: 32.9 IBU Calories: 90 cal/l
Est Color: 23.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 5.50 kg
Sparge Water: 11.98 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 14.35 L of water at 70.1 C 64.0 C 75 min
Mash Out Add 9.18 L of water at 96.2 C 75.6 C 10 min



Cheers.

 

[Screwtop]

At OG of 56 and IBU of 33 I would bring up the mash temp to 66, drop a little Pale and sub 300g of Lyles Golden Syrup to get your dryness, maybe even sub 300g of pale for 300g of flaked corn also. And dry hop with 15g of bramling cross.

 

[QSR]

I am in the process of collecting the gear to do AG, but is this correct or is it an error ?

Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 0.6 %

 

[gibbocore]

hi mate, that's just a beersmith (brewing program) default, i havent brewed the beer so i havent entered the actual values yet to determine the brewhouse efficiancies.

Cheers Mike, what effect will corn have on the beer? I'm literally an all grain brewer.

 

[Screwtop]

hi mate, that's just a beersmith (brewing program) default, i havent brewed the beer so i havent entered the actual values yet to determine the brewhouse efficiancies.

Cheers Mike, what effect will corn have on the beer? I'm literally an all grain brewer.

It's often used in English beers Gibbo, have used it a couple of times, for me it provides a nice additive to the flavour profile but I find replacing a little pale with flaked corn provides some additional hop brightness, less malt to balance against. The syrup will improve attenuation and again move the bitterness sweetness balance toward bitterness. Hopefully one of the English Bitter boys might be able to make some additional suggestions to help you out, bconnery?

Screwy

 

[gibbocore]

Cool, cheers.

My brains like a sponge atm, learnt more in the last week than the last year.

 

[drsmurto]

It's often used in English beers Gibbo, have used it a couple of times, for me it provides a nice additive to the flavour profile but I find replacing a little pale with flaked corn provides some additional hop brightness, less malt to balance against. The syrup will improve attenuation and again move the bitterness sweetness balance toward bitterness. Hopefully one of the English Bitter boys might be able to make some additional suggestions to help you out, bconnery?

Screwy

Very useful comments there Screwy, hav seen a few ppl using flaked corn in their ESBs but have ever plucked up the courage to do so myself. Is it just another simple sugar alternative or do you feel it adds enough to the flavour profile to be completely different. ive noticed Ross adds it quite regularly but never understood why.

ESBs are hand down my fave style.

Couldnt find your ESB in the recipeDB - the one Hearly got kudos for in SABSOSA this year. If its not too much trouble could you PM your recipe. I cant brew enough ESBs!

 

[Guest Lurker]

No, no. Flaked maize is very different to sugar. Thins the body, but adds a definite kind of sweetish corny taste that works really well in an ESB. More subtle than I just described, but adds a crisp dryness with some flavour. Try 5 to 10% in an ESB and you will taste the difference.

 

[Screwtop]

Very useful comments there Screwy, hav seen a few ppl using flaked corn in their ESBs but have ever plucked up the courage to do so myself. Is it just another simple sugar alternative or do you feel it adds enough to the flavour profile to be completely different. ive noticed Ross adds it quite regularly but never understood why.

ESBs are hand down my fave style.

Couldnt find your ESB in the recipeDB - the one Hearly got kudos for in SABSOSA this year. If its not too much trouble could you PM your recipe. I cant brew enough ESBs!

They are great arent they, so complex plus you can funk em up with dry hops. Corn adds another flavour and aroma profile have a look at some CAP recipes really stands out in these Pils styles. PM Sent.