Looking For Advice On My Esb Recipe

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Edak

BrauShnizzleMyNizzle
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This is my first ESB, I have some some premium bitters (special) but want to go the extra step ahead. I like a few styles of ESB, but of course I love Holgate especially when on tap.

Can you please have a look and share any comments that you might have.

Code:
Cobbers Best

Extra Special/Strong Bitter (English Pale Ale)

Type: All Grain

Batch Size (fermenter): 20.00 l

Boil Size: 27.58 l

Boil Time: 80 min

Equipment: Braumiser 20L

End of Boil Volume 23.71 l

Brewhouse Efficiency: 71.60 %

Est Mash Efficiency 81.6 %



Ingredients

4.30 kg Pale Malt, Maris Otter (5.9 EBC)

0.40 kg Caramalt (Simpsons) (69.0 EBC)

0.25 kg Crystal, Dark (Simpsons) (157.6 EBC)

15.00 g Goldings, East Kent [5.40 %] - Boil 60.0 min

15.00 g Target [10.00 %] - Boil 60.0 min

25.00 g Goldings, East Kent [5.40 %] - Boil 20.0 min

0.50 Items Whirlfloc Tablet (Boil 15.0 mins)

20.00 g Fuggles [5.00 %] - Boil 15.0 min

10.00 g Fuggles [5.00 %] - Boil 5.0 min

1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml]



Beer Profile

Est Original Gravity: 1.055 SG

Est Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 5.5 %

Bitterness: 42.9 IBUs

Calories: 477.8 kcal/l

Est Color: 20.7 EBC



Mash Profile

Temperature Mash, 2 Step, Medium Body

Total Grain Weight: 4.95 kg



Mash Steps



Protein Rest -> Add 24.91 l of water at 52.1 C,50.0 C 10 min 

Saccharification -> Heat to 67.0 C over 18 min,67.0 C 60 min 

Mash Out ->Heat to 78.0 C over 12 min,78.0 C 10 min



Immersion Chill over 10 mins to 23 deg
 

manticle

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I'd reduce the crystal/caramalt.

I've used up to 500g in an esb with around 5-6 kg of maris with good results but I prefer about 5 kg MO to 250g of good quality UK crystal and some victory or biscuit. IBU level looks good. Some late hopping with ekg or styrians goes well in a UK bitter, especially a more gutsy one like esb.
 

bradsbrew

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Swap the caramalt for more base, sub the 2 fuggles for 30 of styrians at 0min.

Cheers
 

Edak

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Cheers guys, will make a couple of changes. Styrian look the goods even if not British.

The crystal was for colour, i want to keep the colour, any suggestions?
 

manticle

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Not Brit but related to brit and used in brit (one of the main hops in landlord for example).

Lovely mandarin character to my palate.

For colour, either use a darker crystal or boil longer or both. 90 -120 min boil will develop a lot of the colour and flavour often associated with crystal (more 120 + but you're not making a wee heavy or barleywine).

Alternativley or in conjunction with - caramelise some of the wort - reduce 4 L down to 500mL and add back in but note the following:

Experiential only but when I have reduced too far, I have had a lovely flavour contribution but found head retention to be compromised. I'm talking thick syrup, just shy of being burnt. Reduction, not a noticeabe difference. Other brewers have suggested similar and I have have heard some theoretical stuff about trapped lipids or somesuch being the culprit.

Vague info only, sorry.
 
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