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Old 09-11-2008, 12:19 PM   #21
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Also, don't forget to look at the top part of this recipe- you have a 5 gallon brewpot checked, with defaults to a 4 gallon boil, so your numbers are funny.
What should my brewpot be then?
And do I leave my Batch size set at 5 gallons still?


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Did you notice the "Preview Brewsheet" button along the top bar? It took me a while to notice it. That's the easiest place to get all of your strike volumes and temps.
Now I did, thats really nice... thanks for the tip.


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Old 09-11-2008, 12:39 PM   #22
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Originally Posted by rob897 View Post
What should my brewpot be then?
And do I leave my Batch size set at 5 gallons still?



Now I did, thats really nice... thanks for the tip.
Well, what IS your brewpot and boil size? My MLT is a 10 gallon Gott cooler, and a 7.5 gallon turkey fryer, so I have that profile in mine.


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Old 09-11-2008, 12:45 PM   #23
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My brewpot is a Keggle so it holds approx 15 gallons so I usually think my boil size is about 6 gallons... usually loose 1/2 gallon during the boil.
My MLT is a 70 qt coleman cooler that I converted.

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Old 09-11-2008, 12:59 PM   #24
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Originally Posted by KingBrianI View Post
You'll want to mash fairly high, 154 F for an hour should work, in order to get a bit more body in the finished beer.
Am I the only person who thinks this is overkill, given that there's a pound of flaked barley in there already?

I don't want to make you reconfigure your program, but I really don't think it's necessary to mash high, not with that much flaked barley in the grist. Flaked barley has a significant impact on body, mouthfeel and head retention.

That said, I don't like this grist for ESB anyway. [shrug]

I'm not sure what the original recipe was trying for, but it sure as hell wasn't English-style ESB.

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Old 09-11-2008, 01:39 PM   #25
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Originally Posted by BobNQ3X View Post
Am I the only person who thinks this is overkill, given that there's a pound of flaked barley in there already?

I don't want to make you reconfigure your program, but I really don't think it's necessary to mash high, not with that much flaked barley in the grist. Flaked barley has a significant impact on body, mouthfeel and head retention.

That said, I don't like this grist for ESB anyway. [shrug]

I'm not sure what the original recipe was trying for, but it sure as hell wasn't English-style ESB.

Cheers,

Bob
I dunno, I never use flaked Barley. But given the base recipe I really don't think 154 is overkill. It might be with the addition of Flaked Barley. But here is the contention. Flaked Barley is mainly for mouthfeel. Higher mash temperature is indeed for body, but also serves to increase malt sweetness which when balanced properly with hops is a wonderful combination, which is what I was getting at.

I'd lean more towards dropping the Flaked Barley and keeping the high temp.
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Old 09-11-2008, 01:45 PM   #26
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I'd lean more towards dropping the Flaked Barley and keeping the high temp.
Should I substitute anything for the Barley.

Also should I use a whirlflock tablet with this recipe?
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Old 09-11-2008, 01:57 PM   #27
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+1 for more Goldings/Fuggles. ESB is really an english style so it would be more traditional to use favored english hops.

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Old 09-11-2008, 02:11 PM   #28
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Should I substitute anything for the Barley.
If you're going to drop the flaked barley - and I highly suggest you do ...

...just realized this is going to be a complete rewrite of the recipe. Like I wrote above, your original grist is totally off of what I consider a classic ESB grist. Here's what I'd do:

8lbs Maris Otter
1 lb 55L Crystal
0.5 lb Demerara Sugar

Mash @ 152 for 60 minutes

Bitter with whatever neutrally-flavored hops variety you've got sitting around, boil 90 minutes. Target 30 IBU. Add an ounce of EKG at 15 minutes. Dry-hop with another ounce of EKG after primary fermentation is complete.

That should get you an ESB of OG 1.055, with a pleasantly balanced 30 IBU and a nice Kent Goldings hops bouquet. Keeping the Maris Otter at 10 lbs puts you at ~1.064 OG, which means you'll have to up the bittering charge to keep it in balance; I don't care for ESB that strong, so I reduced the base malt proportion. I like to ferment this with Windsor, but you could use Nottingham, S-04, or a liquid yeast like Wyeast 1028 or White Labs WLP002.

The above recipe - both homebrewed and commercial versions - has won over many adherents.

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Also should I use a whirlflock tablet with this recipe?
I think all all-grain worts benefit from kettle finings. Whirlfloc is simply a convenient method of dosing with Irish Moss, which is the most traditional kettle fining. It certainly isn't going to hurt anything, and will provide a good deal of clarification help. By all means use it.

Cheers,

Bob
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Old 09-11-2008, 02:25 PM   #29
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Originally Posted by rob897 View Post
Should I substitute anything for the Barley.

Also should I use a whirlflock tablet with this recipe?
I never use clarifying agents. Well on occasion some Irish Moss but that's just because I bought it way back when and feel obligated to use it. I wouldn't personally use the Flaked Barley, but this is homebrewing. What I mean by that is while brewing 'to Style' is great and all, you are at the helm as a homebrewer. Where you take your ship is up to you.

If you want to brew a "true to style" ESB, you may wish to drop the Flaked Barley and use strictly English Hops.
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Last edited by zoebisch01; 09-11-2008 at 02:28 PM.
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Old 09-11-2008, 02:30 PM   #30
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Originally Posted by BobNQ3X View Post
. I like to ferment this with Windsor,
Ahh now I see why you want 152 rather than 154.


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