flyangler18

Recipes 

Hoping to get some input here; I'm starting with JZ's recipe as written in BCS (scaled for my efficiency) but I want to really emphasize more malt character and, as such, I'm thinking Biscuit as part of the grain bill. I've also substituted an appropriate amount of Galena leaf since I just got a pound in from our friends at Puterbaugh. Thoughts?

I should note that I've brewed this a few times now using 1968 with the grain bill as written below; it was superb.

One obvious change that I'm considering is fermenting with the Yorkshire strain that Wyeast released recently; should be awesome for a beer of this sort.

I've shifted from Beer Alchemy to BTP 1.5.2 because I've been spending more times adjusting mash schedules recently and found BA's functionality a bit limited in that regard; further, the SRM calculations in Beer Alchemy always seemed off.

Old Boot ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: Jason Konopinski
Date: 2/3/09



Size: 5.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 182.79 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.048 - 1.060)
|=================#==============|
Terminal Gravity: 1.014 (1.010 - 1.016)
|=================#==============|
Color: 11.96 (6.0 - 18.0)
|===============#================|
Alcohol: 5.4% (4.6% - 6.2%)
|================#===============|
Bitterness: 41.4 (30.0 - 50.0)
|=================#==============|

Ingredients:
9 lb Maris Otter Pale Ale Malt
7.5 oz Caramel Malt 35L
3.75 oz Crystal 120
.85 oz Galena (13.0%) - added during boil, boiled 60.0 min
1.0 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP013 London Ale



Results generated by BeerTools Pro 1.5.2

maltMonkey

Recipes 

It looks pretty good to me.

I've used galena quite a bit in the past for bittering (because of the hop crisis) and it's very neutral when used in the full boil role.

I didn't realize Wyeast had released that Yorkshire yeast - I'll be curious as to how it tastes. I'm going to have to order some for myself.

couple things:
-- I don't see the biscuit malt in that recipe and it says WLP003 instead of the Yorkshire?
-- I think 41 IBUs is a bit high if you want to emphasize the malt - I would go with 30-35, but that's just my preference. Then again I don't know what formula BTP uses for bitterness so maybe it's perfect.
-- i always like to mash my ESBs at 1qt/lb to emphasize the malt, but if you do that be prepared for a slight eff. drop.

flyangler18

Recipes 

Indeed they have! I ordered mine from Midwest; it's 1467PC: West Yorkshire

Regarding the yeast, I'm still figuring out the ingredient database and how to ADD ingredients.

Thanks! I've not yet added biscuit into my recipe, as I'm unsure if it will be a prudent addition. I'm thinking in the neighborhood of 8 oz up to a pound, depending on recommendations.

The BU:GU ratio is .75 (rounded), slightly favoring the malt; I'll have to scale it down. That should emphasize the malt nicely. I'm not sure which formula BTP uses to calculate IBUs.

Version 2.0 with the Biscuit and lowered IBUs:

Old Boot ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: Jason Konopinski
Date: 2/3/09



Size: 5.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 187.92 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.048 - 1.060)
|===================#============|
Terminal Gravity: 1.014 (1.010 - 1.016)
|==================#=============|
Color: 12.46 (6.0 - 18.0)
|================#===============|
Alcohol: 5.55% (4.6% - 6.2%)
|=================#==============|
Bitterness: 34.1 (30.0 - 50.0)
|===========#====================|

Ingredients:
9.0 lb Maris Otter Pale Ale Malt
7.5 oz Caramel Malt 35L
3.75 oz Crystal 120
.7 oz Galena (13.0%) - added during boil, boiled 60.0 min
1.00 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP013 London Ale
5 oz Biscuit Malt (Mout Roost 50)

00:03:00 Mash-In - Liquor: 2.5 gal; Strike: 167.74 °F; Target: 152 °F
01:03:00 Rest - Rest: 60 min; Final: 150.1 °F
01:03:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 150 °F, 0.0 min; Sparge #2: 3.17 gal sparge @ 175 °F, 0.0 min; Sparge #2: 3.17 gal sparge @ 175 °F, 0.0 min; Total Runoff: 7.86 gal

Results generated by BeerTools Pro 1.5.2

KingBrianI

Recipes 

I'd suggest not doing .5-1 lb of biscuit. 4-6 oz. would probably balance better. I've found roasted flavors help larger amounts of victory/biscuit to blend into the whole but your recipe doesn't have any roasty-type malts.

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I'm too lazy and have too many beers going to keep updating this!

maltMonkey

Recipes 

Interesting - I've put 1/2 pound in a few light grain bill recipes before and not even noticed it.

hokster

Recipes 

I like using a half pound of biscuit in an ESB, it adds a nice touch of complexity to the malt profile.

p4ck37p1mp

Recipes 

My esb recipe (quasi Fullers clone) has a touch of aromatic and special b as well to add a bit of complexity. I think yours looks nice and simple which often works out very well on the other hand.

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slimer

Recipes 

I used Toasted Malt to add a nutty flavor in mine.

KingBrianI

Recipes 

Maybe there is a difference between Victory malt and Biscuit malt. I've always operated under the assumption they were one and the same. My experience is only with Victory. But Victory is definitely noticable at .5 lbs in 5.5 gallons.

__________________
I'm too lazy and have too many beers going to keep updating this!

flyangler18

Recipes 

In case anyone missed this in my OP, I've brewed this a few times already without any biscuit using 1968 and it was excellent; I'm satisfied enough with my recipe to publish it.