RecipeDB - R=SB2

[bconnery]

Rye ESB

Ale - English Strong (Extra Special) B
All Grain

2 Votes

Brewer's Notes

Yeast is Thames Valley Ale II (Wyeast Labs #1882PC)
Munich is actually Rye Malt - 700g. TF Crystal Rye is actually Weyermann Caramel Rye
Has a nice earthy spice from the Rye backed up by the crystal and choc malts.
Really happy with this one.

mashed @64C

Malt & Fermentables

%	KG	Fermentable
	3.8 kg	TF Maris Otter Pale Malt
	0.7 kg	Weyermann Munich I
	0.3 kg	TF Crystal Rye
	0.15 kg	Bairds Dark Crystal
	0.15 kg	TF Pale Chocolate Malt
	0.15 kg	TF Amber Malt

Hops

Time	Grams	Variety	Form	AA
	40 g	Bramling Cross (Pellet, 6.0AA%, 60mins)
	25 g	Bramling Cross (Pellet, 6.0AA%, 15mins)
	25 g	Challenger (Pellet, 7.5AA%, 5mins)
	20 g	Challenger (Pellet, 7.5AA%, 60mins)

Yeast

100 ml

Wyeast Labs 1275 - Thames Valley Ale

23L Batch Size

Brew Details

• Original Gravity 1.056 (calc)
• Final Gravity 1.014 (calc)
• Bitterness 53.6 IBU
• Efficiency 80%
• Alcohol 5.46%
• Colour 39 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[chappo1970]

Alright after sampling this wonderful beer at BABBS I just gotta give it a go Ben. This is gunna be my Easter Special should be good enough to sample by next BABBS. Lets see if I can do it justice?

Maple I know you are gunna love this one mate! B)

Chap Chap

 

[bconnery]

Alright after sampling this wonderful beer at BABBS I just gotta give it a go Ben. This is gunna be my Easter Special should be good enough to sample by next BABBS. Lets see if I can do it justice?

Maple I know you are gunna love this one mate! B)

Chap Chap

Chappo, just saw this and wondering how it went.
Some others who tasted it thought the crystal / caramel, and even the Rye, could do with dialing back a little, but I don't think I would.
Serve it a little higher carbed than you otherwise might for an English type beer to help cut the Rye slickness, although this beer doesn't have too much.

 

[chappo1970]

Chappo, just saw this and wondering how it went.
Some others who tasted it thought the crystal / caramel, and even the Rye, could do with dialing back a little, but I don't think I would.
Serve it a little higher carbed than you otherwise might for an English type beer to help cut the Rye slickness, although this beer doesn't have too much.

Well it got done as is as per recipe and is happily fermenting away. I didn't get that impression when I tried your version at BABBS so I didn't do any tweaking except I mashed a little lower accidentially . I really like the slickness/Spiciness of Rye and it bring to a beer and am hoping that it will come thru.

Cheers

Chap Chap

 

[lespaul]

Any developments on this one bconnery, or just smash it out as per recipe?
cheers

 

[bconnery]

Any developments on this one bconnery, or just smash it out as per recipe?
cheers

Sorry I missed this question back in November...
I tried it without the caramel rye and it wasn't as good to my tastes, lacked a little complexity, but others have made it that way and prefer it.
So, personally I'd go for it as is, changing the hops and yeast if you prefer, which is what I always do, but no caramel rye is also an option...