RecipeDB - Quittin time ESB

[shmick]

Quittin time ESB

Bitter - English Strong (Extra Special) B
All Grain

Brewer's Notes

FG 1.010 ABV 5.7%
As brewed for the NSW July 06 case swap.
Single infusion mash 65.5 degC for 75 min. Mash out 75.6 degC 10 mins.

Malt & Fermentables

%	KG	Fermentable
	4.8 kg	TF Maris Otter Pale Malt
	0.3 kg	TF Crystal
	0.3 kg	TF Flaked Maize
	0.25 kg	Weyermann Caramunich I
	0.25 kg	JWM Wheat Malt
	0.1 kg	JWM Chocolate Malt

Hops

Time	Grams	Variety	Form	AA
	25 g	Goldings, East Kent (Pellet, 5.0AA%, 90mins)
	20 g	Challenger (Pellet, 7.5AA%, 60mins)
	10 g	Goldings, East Kent (Pellet, 5.0AA%, 10mins)
	10 g	Goldings, East Kent (Pellet, 5.0AA%, 0mins)
	5 g	Challenger (Pellet, 7.5AA%, 30mins)
	5 g	Goldings, East Kent (Pellet, 5.0AA%, 30mins)
	5 g	Challenger (Pellet, 7.5AA%, 10mins)

Yeast

1000 g

DCL Yeast S-04 - SafAle English Ale

Misc

1 tablet

Whirfloc

23L Batch Size

Brew Details

• Original Gravity 1.054 (calc)
• Final Gravity 1.015 (calc)
• Bitterness 39.3 IBU
• Efficiency 67%
• Alcohol 5.06%
• Colour 32 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 3 days

 

[Pumpy]

I have made four or five 40 litre batches of this recipe and really enjoy i sometimes change the hops types a bit but always a well balanced beer

Pumpy

 

[sah]

How much flavour impact do you think the maize has? How do you think substituting it with table sugar would go?

Scott

 

[shmick]

I've found the maize has no noticeable impact on flavour as such.
It just takes the edge off the cloying crystal malt aftertaste when drunk warm without effecting the body too much (as sucrose will).
Qty isn't critical. I've used up to 600g in an IPA without tasting it but 300g for a Special/ESB is my norm.

IIRC a standard sized box of cornflakes is about 300g so I just dump the whole box in and mash it with the grain.
I'm sure it's been said elsewhere but if you use cornflakes make sure they are the low sodium type - some of the brands out there contain levels equivalent to water chemistry additions!!! That being said, a few teaspoons of gypsum work well in this recipe also.

Occasionally for sessions beers to be drunk cold, I'll use sucrose (up to 500g) to thin the body and increase the late aroma hops.

PS I'm glad you like it Pumpy. What other hops have you tried it with? I've used fuggles and target on occasion but keep drifting back to challenger/EKG. :chug: