Misty Morning ESB

OCB tilly · 10-06-2007, 07:28 PM

Looking to brew a nice clean ESB...let me know what you think of this recipe.

(the chocolate malt is just for colour...will .18lb add any undesirable flavours?)

Code:

--------------------------
Batch Size: 5.00 gal      
Boil Size: 6.41 gal
Estimated OG: 1.059 SG
Estimated Color: 11.9 SRM
Estimated IBU: 42.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                    
10.00 lb      Pale Malt, Maris Otter (3.0 SRM)        
0.50 lb       Caramel/Crystal Malt - 20L (20.0 SRM)        
0.50 lb       Wheat, Flaked (1.6 SRM)                      
0.18 lb       Chocolate Malt (350.0 SRM)                      
1.00 oz       Goldings, East Kent [5.50 %]  (60 min)  
1.00 oz       Williamette [5.50 %]  (30 min)            
1.00 oz       Williamette [5.50 %]  (15 min)          
1 Pkgs        Nottingham (Danstar #-)

**Orfy** · 10-07-2007, 07:33 AM

That looks like a nice recipe.
Is it one of your own formulations?

The chocolate will add a small amount of roastiness but not much in that quantity.
I use twice the amount in my Hob Goblin and that comes through in a nice noticeable amount.
I use four times as much in the porter and that is just right for the style.

Purely a personal thing but I'd change the williamette for fuggles.
Probably just down to my location though, williamette will match the style.

OCB tilly · 10-07-2007, 08:10 AM

Quote:

Originally Posted by orfy

That looks like a nice recipe.
Is it one of your own formulations?

The chocolate will add a small amount of roastiness but not much in that quantity.
I use twice the amount in my Hob Goblin and that comes through in a nice noticeable amount.
I use four times as much in the porter and that is just right for the style.

Purely a personal thing but I'd change the williamette for fuggles.
Probably just down to my location though, williamette will match the style.

Thanks man... it's my creation with a lot of influence from other recipes...

I was planning on fuggles but my local shop said their fuggles supplier had troubles and substituted willamette, so that's what i'm stuck with....

can't wait to brew it...

**ajf** · 10-07-2007, 05:42 PM

I've used English fuggles, American fuggles, and willamette. The American fuggles were definitely inferior, but it could have been a bad batch. (I only tried them once.) I couldn't tell the difference between the English fuggles and the willamette, both of which I have used many times.
I'd replace the Nottinham with S-04, which doesn't ferment as drily, but I know many others like Nottingham.

Looks great to me.

-a.

OCB tilly · 10-08-2007, 08:50 PM

WOOO! so I started brewing today... mashed in at 164* and it's holding great at 154*...

so far so good!

**LouT** · 10-08-2007, 11:08 PM

That does look like a great recipe. Please let me know how it comes out - and also, which Danstar yeast you ended up using. This looks simple for me to convert to an extract/steep recipe, too!