esb recipe suggestions..

[Mizz]

I've made this as a partial before with a can of coopers LME and 400 g of LDME. I've subbed those for more marris and reduced the hop additions for larger boil volume. Any thoughts? It was good as a partial but I'm not sure if I'm missing something.

HOME BREW RECIPE:
Title: Awesome Recipe

Brew Method: All Grain
Style Name: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Boil Size: 32 liters
Efficiency: 75% (brew house)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 5.01%
IBU (tinseth): 46.89
SRM (morey): 13.24

FERMENTABLES:
5 kg - United Kingdom - Maris Otter Pale (88.5%)
0.3 kg - American - Munich - Light 10L (5.3%)
0.2 kg - Belgian - Biscuit (3.5%)
0.075 kg - American - Chocolate (1.3%)
0.075 kg - American - Roasted Barley (1.3%)

HOPS:
10 g - Magnum, Type: Pellet, Use: First Wort (AA 15, IBU: 9.58)
10 g - Magnum for 60 min, Type: Pellet, Use: Boil (AA 15, IBU: 16.53)
10 g - Centennial for 20 min, Type: Pellet, Use: Boil (AA 10, IBU: 8.74)
10 g - Centennial for 10 min, Type: Pellet, Use: Boil (AA 10, IBU: 7.33)
20 g - Willamette for 0 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 4.71)

MASH STEPS:
1) Sparge, Temp: 67 C, Time: 60 min, Amount: 16 L

YEAST:
Wyeast - American Ale 1056
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 15.56 - 22.22 C
Fermentation Temp: 18 C
Pitch Rate: 0.5 (M cells / ml / deg P)

** Award Winning Recipe **

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-06-25 10:43 UTC
Recipe Last Updated: 2013-06-25 10:42 UTC

 

[Mizz]

thought I'd just chuck up a black IPA I'm about to make also

HOME BREW RECIPE:
Title: black IPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 32 liters
Efficiency: 75% (brew house)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.059
Final Gravity: 1.015
ABV (standard): 5.81%
IBU (rager): 58.2
SRM (morey): 37.39

FERMENTABLES:
5.5 kg - United Kingdom - Maris Otter Pale (86.6%)
0.3 kg - American - Midnight Wheat Malt (4.7%)
0.25 kg - United Kingdom - Dark Crystal 80L (3.9%)
0.2 kg - American - Chocolate (3.1%)
0.1 kg - United Kingdom - Black Patent (1.6%)

HOPS:
10 g - Magnum, Type: Pellet, Use: First Wort (AA 15, IBU: 6.29)
10 g - Magnum for 60 min, Type: Pellet, Use: Boil (AA 15, IBU: 19.05)
10 g - Centennial for 30 min, Type: Pellet, Use: Boil (AA 10, IBU: 10.76)
10 g - Centennial for 20 min, Type: Pellet, Use: Boil (AA 10, IBU: 8.35)
20 g - Centennial for 10 min, Type: Pellet, Use: Boil (AA 10, IBU: 10.8)
20 g - Willamette for 0 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 2.96)
40 g - Cascade for 5 days, Type: Pellet, Use: Dry Hop (AA 7)

MASH STEPS:
1) Sparge, Temp: 67 C, Time: 60 min, Amount: 16 L

YEAST:
Wyeast - Denny's Favorite 50 1450
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 15.56 - 21.11 C
Fermentation Temp: 18 C
Pitch Rate: 0.5 (M cells / ml / deg P)

 

[Adr_0]

ESB:
-Biscuit totally
-Chocolate
+Roast barley to 2-3%
+Crystal to 7-10%, probably make this medium though
+Demerara sugar, couple of hundred grams
-All american bittering hops
+Target, Challenger or Northdown instead for bittering
=Willamette good
-1056... possibly worst choice possible for ESB just quietly. Wyeast 1275 is ridiculously awesome, or 1318.

 

[Mizz]

ESB:
-Biscuit totally
-Chocolate
+Roast barley to 2-3%
+Crystal to 7-10%, probably make this medium though
+Demerara sugar, couple of hundred grams
-All american bittering hops
+Target, Challenger or Northdown instead for bittering
=Willamette good
-1056... possibly worst choice possible for ESB just quietly. Wyeast 1275 is ridiculously awesome, or 1318.

I like Aussie ESB. Hargreaves hill, Holgate..

 

[Mizz]

How about this..

Title: Australian ESB

Brew Method: All Grain
Style Name: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Boil Size: 32 liters
Efficiency: 75% (brew house)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 4.88%
IBU (rager): 40.03
SRM (morey): 13.2

FERMENTABLES:
6 kg - United Kingdom - Marris Otter (92.3%)
0.4 kg - United Kingdom - Crystal 30L (6.2%)
0.1 kg - United Kingdom - Roasted Barley (1.5%)

HOPS:
10 g - galaxy for 60 min, Type: Pellet, Use: Boil (AA 14, IBU: 17.09)
10 g - galaxy for 20 min, Type: Pellet, Use: Boil (AA 14, IBU: 11.24)
10 g - galaxy for 10 min, Type: Pellet, Use: Boil (AA 14, IBU: 7.27)
10 g - galaxy for 0 min, Type: Pellet, Use: Boil (AA 14, IBU: 4.43)
40 g - galaxy for 0 days, Type: Pellet, Use: Dry Hop (AA 14)

MASH STEPS:
1) Sparge, Temp: 67 C, Time: 60 min, Amount: 16 L

YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C
Fermentation Temp: 18 C
Pitch Rate: 0.35 (M cells / ml / deg P)

 

[jyo]

Why do you want the roasted barley? If for roastiness, I would leave it out of an ESB (but I reckon you should just call it an APA). If for colour, you could drop it and replace some of the medium crystal with dark crystal. :icon_drool2:

 

[Mizz]

Why would i call it an apa? Hargreaves and Holgate using english yeast? I taste roasted malt in both of them, and lots of hops in the Hargreaves (new world). They both don't seem that sweet so I want to be careful with the crystal.

 

[Adr_0]

Esb's are remarkably simple. Biscuit plus Mo in my opinion would be too much. 1056 or Us05 to be blunt is totally inappropriate if you want an ESB, as this yeast will not let malt flavours and esters come through, and instead will make the beer too dry and bitter.

In hindsight, Magnum will be fine but drop the Centennial. Drop the IBu to 35–40, and pick ANY English Ale yeast...

Just my $2.

 

[jyo]

Why would i call it an apa? Hargreaves and Holgate using english yeast? I taste roasted malt in both of them, and lots of hops in the Hargreaves (new world). They both don't seem that sweet so I want to be careful with the crystal.

Having never tasted the beers, I should prbably be quiet! ESB for me means ale malt, crystal, some biscuit, if you like, and English hops and yeast. Your recipe says APA/amber ale to me. It will probably be a cracker of a beer, mate. I say brew it and report back.

 

[Diesel80]

Basic ESB for me
M/O base,
crystal to 2.5-4% (heritage)
500g of raw sugar
Target or Northdown bittering to about 25 ibu @ 60mins
Low alpha English hop at 0 mins to about 5-10 ibu depending on OG (I cube hop these)

Good English ale yeast without too many esters. Some earthiness / mineral characters gives more sessionable results.
Trying Thames Valley for first batch at moment, wy1028, 1968 have served me well too.

I love this style of beer, turning out some corkers following this basic approach.

Add in about the same amount of Brown Malt as crystal by weight to make a nice red / brown ale.

Really hard to produce a doosy with this KiSS approach.

my 2c as a non expert.

Cheers,
D80

 

[Screwtop]

Fullers ESB Clone

Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain

Boil Size: 34.09 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 25.00 l   
Estimated OG: 1.054 SG
Estimated Color: 12 SRM (90 min hard boil)
Estimated IBU: 34.8 IBUs
Brewhouse Efficiency: 87.00 %
Boil Time: 90 Minutes
  
4.490 kg              Pale Malt, Maris Otter (3.0 SRM)         Grain         1        91.0 %        
0.444 kg              Crystal, Medium (Simpsons) (55.0 SRM)    Grain         2        9.0 %         
15.00 g               Target [11.00 %] - Boil 60.0 min         Hop           3        21.7 IBUs     
7.00 g                Challenger [7.50 %] - Boil 60.0 min      Hop           4        6.9 IBUs      
7.00 g                Goldings, East Kent [5.00 %] - Boil 60.0 Hop           5        4.6 IBUs      
7.00 g                Northdown [8.50 %] - Boil 10.0 min       Hop           6        1.6 IBUs      


Mash Schedule:
Mash Sacch Rest    14.8L liqior  66.00 C       75 min        
Mash Out                         76.50 C       10 min        

Sparge: 24.22 l water at 76.00 C

 

[Adr_0]

Fullers ESB Clone

Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain

Boil Size: 34.09 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 25.00 l
Estimated OG: 1.054 SG
Estimated Color: 12 SRM (90 min hard boil)
Estimated IBU: 34.8 IBUs
Brewhouse Efficiency: 87.00 %
Boil Time: 90 Minutes

4.490 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 91.0 %
0.444 kg Crystal, Medium (Simpsons) (55.0 SRM) Grain 2 9.0 %
15.00 g Target [11.00 %] - Boil 60.0 min Hop 3 21.7 IBUs
7.00 g Challenger [7.50 %] - Boil 60.0 min Hop 4 6.9 IBUs
7.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 4.6 IBUs
7.00 g Northdown [8.50 %] - Boil 10.0 min Hop 6 1.6 IBUs


Mash Schedule:
Mash Sacch Rest 14.8L liqior 66.00 C 75 min
Mash Out 76.50 C 10 min

Sparge: 24.22 l water at 76.00 C

With 1056?

 

[Mizz]

You guys are missing the point.. I don't like fullers ESB. I like every Australian ESB I've had so there must be a difference.. More late hops? More spec malt? cleaner yeast strain?

 

[Adr_0]

You guys are missing the point.. I don't like fullers ESB. I like every Australian ESB I've had so there must be a difference.. More late hops? More spec malt? cleaner yeast strain?

Fair call, and sorry - we should ask what you're trying to achieve, rather than assume you're going for a traditional (delicious) ESB.

I haven't had Holgate but I'm pretty sure I've seen it in the bottleshop, so I will have a go. Who knows what sort of yeast they use, and you can only tell if it's a traditional English or a more neutral yeast by tasting it. Screwtop or Diesel's recipe will get you 90% there, but sounds like they have added a touch of chocolate malt - maybe 1-1.5% as the colour is listed as 20EBC.

It's been quite a few years since I've had Fullers ESB and of course I haven't had Holgate/Hargreaves, so unless someone chimes in we really can't help with what you dislike about Fullers and like about Holgate/Hargreaves - but if I were to take a stab it might even be final gravity. The Fullers beers are in the 12-15 range, but I'm guessing that the Holgate is around 1.008 - so quite a bit drier (based on an OG of 1.046).

I would still hazard that a decent English ale yeast is used though, as - as a few of us have said - these beers are a magic mix of simple, easy recipes ultimately shaped by awesome yeasts.

 

[chunckious]

Paul from Holgate said that it's US05 in his ESB.
For the record it's my favorite ESB, that why I asked him. Sprinkled dry on top, just like a home brewer.

 

[Adr_0]

Paul from Holgate said that it's US05 in his ESB.
For the record it's my favorite ESB, that why I asked him. Sprinkled dry on top, just like a home brewer.

Well there you go - an Aussie American English Special Bitter. Like a 'black' India 'pale' ale... :unsure:

That confirms it would be a dry beer, so probably best to leave out sugars if you are aiming for an OG of 1046 and going to use US05 (to save it being too dry - sugars do work brilliantly with English yeasts though to get a great overall character). I will seek it out and give it a go, which should be just in time for my latest ESB to be carbonated to compare.

 

[wbosher]

I recently made an English Bitter using the Burton Union Yeast from the new Mangrove Jacks craft series. Turned out to be a really nice drop.

 

[Mizz]

Okay. This is what I'm going to make. It's using the hops from the Hargreaves, the yeast from the Holgate and an english ESB style grain bill.. hopefully this all comes together to make something like I'm looking for.

HOME BREW RECIPE:
Title: Holgate/hargreaves ESB

Brew Method: All Grain
Style Name: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 25 liters (kettle volume)
Boil Size: 32 liters
Efficiency: 70% (brew house)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 4.87%
IBU (rager): 37.83
SRM (morey): 14.73

FERMENTABLES:
5.5 kg - United Kingdom - Maris Otter Pale (94%)
0.25 kg - United Kingdom - Crystal 60L (4.3%)
0.05 kg - United Kingdom - Chocolate (0.9%)
0.05 kg - United Kingdom - Roasted Barley (0.9%)

HOPS:
10 g - galaxy for 60 min, Type: Pellet, Use: Boil (AA 14, IBU: 17.78)
10 g - galaxy for 15 min, Type: Pellet, Use: Boil (AA 14, IBU: 9.58)
10 g - galaxy for 5 min, Type: Pellet, Use: Boil (AA 14, IBU: 5.87)
10 g - galaxy for 0 min, Type: Pellet, Use: Boil (AA 14, IBU: 4.61)
40 g - galaxy for 6 days, Type: Pellet, Use: Dry Hop (AA 14)

MASH STEPS:
1) Sparge, Temp: 66 C, Time: 60 min, Amount: 16 L

YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C
Fermentation Temp: 18 C
Pitch Rate: 0.35 (M cells / ml / deg P)
Additional Yeast: two packets of yeast

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100

 

[Adr_0]

Looks good, IMO the malts are spot on and I think your final gravity will be lower than 1014 using the US-05 and with that mash temperature (assuming you hit it).

I don't have any experience with Galaxy dry-hopping, and the impression I got was that 1-2g/L is ok but only for ~2 days. I guess you will just have to regularly taste it as I think it could easily ramp up higher than you'd like.

I think it will be absolutely delicious as long as you control the dry-hopping. But I don't think it will be an ESB... American PA or AA maybe? I guess that's not the point - as long as it's delicious - but you might mislead some posters if you suggest you're going to make an ESB.

 

[slash22000]

What you've got there is an American Amber Ale.

You can't make an English Special Bitter without English hops. Well, I mean, obviously you can, but you couldn't call it an English Special Bitter, because it isn't. It's like saying that you're making a stout without any dark grains.

The Holgate website gives some details: "... it includes English crystal and roast malts, an abundance of East Kent Goldings hops and is enhanced through dry hopping with a touch of Aussie Galaxy."

5.0% AV / OG 1.046 / IBU 40 / EBC 20

Just trying a quick Brewmate recipe, it's going to be almost entirely base malt, with only small additions of specialty malts, for EBC 20. 92% Marris Otter, 6% Crystal 60 and 2% pale chocolate would get you ~20 EBC. I've never tried the beer myself so I'm not sure exactly how roasty/caramelly/etc it is, but EBC 20 is very limiting.

2g/L EKG at 60 minutes and 1.5g/L EKG at 20 minutes should get you around 40 IBU. 1g/L dry hop of Galaxy to follow.

Again, i've never tried this beer for myself, I'm just making assumptions based on the information given.