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Old 02-25-2011, 04:52 PM   #1
Ralelen
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Im formulating an ESB and need some feedback:

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.87 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 8.09 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.02 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.99 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 0.97 %
2.00 oz Goldings, East Kent [5.00 %] (Dry Hop 14 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 7.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) (Aroma Hop-Steep) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

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Old 02-25-2011, 05:07 PM   #2
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Are you trying to win a competition? If so, drop the chocolate malt and most or all of the flaked barley. Also drop most or all of the dry hops.

But if you're not trying to brew to style, then I think it sounds like a tasty beer and you should get on it and report back.

I love that yeast - you can get some really fruit English esters if you ferment in the 68-70 range. When I use it in American styles I keep it closer to 62-65.

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Old 02-25-2011, 05:13 PM   #3
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23 IBU's is pretty low for a ESB. i'd say bitter with 2oz and dry hop with one. otherwise i like the hop bill.

i just did an ESB with .75 simpsons medium (c60) and .25 simpsons extra dark (c160) and it was too "muddy". i've done it before with just 1.25 simpsons medium and it's great. i used MO in both beers

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Old 02-25-2011, 06:13 PM   #4
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Yeah I thought 23 IBUs is a bit low also but SWMBO is a tad over sensitive to hop bitterness. Im thinking about replacing the 120L with something else but Im not quite sure. This isnt for a competition, just personal.

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Old 02-25-2011, 06:21 PM   #5
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Oh and may change the 2 Row to an English Maris Otter.

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Old 02-25-2011, 06:34 PM   #6
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if it were me, i'd just ditch the 120 and see how you like it. mo is great.

honestly i think you'd have to bump up the IBUs, otherwise it's gonna be too grainy-sweet. What do you have there, a 1.055-1.060 beer? bittering hops would just be there to balance it out

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Old 02-25-2011, 06:50 PM   #7
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Here is the final I just placed the order for:

10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.87 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 8.09 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.02 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.99 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 0.97 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 30.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 14 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 7.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) (Aroma Hop-Steep) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


I have 8oz of the EKG coming so I still may bump that up, regardless of what SWMBO say. Hey its my hobby not her's.

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Old 02-25-2011, 06:53 PM   #8
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looks solid. mash temp? i'd probably go 152 to keep it on the dry side.

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Old 02-25-2011, 08:54 PM   #9
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Quote:
Originally Posted by motobrewer View Post
honestly i think you'd have to bump up the IBUs, otherwise it's gonna be too grainy-sweet.
This is a criticism that I think is handed out too easily when people ask for advice on recipes. A beer with an OG around 1.055, 8% crystal, and IBU of 23 is not going to be a sugar bomb. Sounds like plenty of Amber ale recipes I've seen. Hell, a lot of Belgians and Bocks have only 23 IBUs but a way higher OG.

I've said it a million times, people on HBT are terrified of sweetness in their beers. It wouldn't drive me nearly as insane if people qualified their statements: "too grainy-sweet for an ESB" but people rarely write that. Plus he already said he's not necessarily trying to make something perfectly to style.

It's like there's a fear of sugar and any hint of it people believe their beers turn into syrup.

</rant>
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Old 02-25-2011, 08:58 PM   #10
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^^^ Not to mention, the late hops additions, which not "adding IBUs" and such, will help to balance the taste of the beer. But I'm with you - malty beers can be lovely, too, and sweetness is usually only an issue if you have severe underattenuation problems.

Whoever said English bitters shouldn't be dry hopped, either? Really.

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