This is Jamil's Zainescheff's ESB recipe. I used saaz and S-04 yeast. It is a fantastic beer. The british pale ale malt (i.e., Maris Otter) really makes a difference.
Well I went to the LHBS today and picked up all of my ingredients. They did have all of the UK malts so I went with those, and I also picked up a packet of S-04 based on the recommendations here.
9 lbs Pale Malt, Maris Otter
1 lbs Victory Malt
12.0 oz UK Crystal Malt - 30-35L
4.0 oz UK Crystal Malt -150L
1.50 oz Williamette [5.50 %] (60 min)
0.75 oz Williamette [5.50 %] (20 min)
0.75 oz Williamette [5.50 %] (0 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Temp 152.0 F
Only thing that stinks is I couldn't find the UK Crystal malts in BeerSmith, nor could I find their specific properties to enter them in manually.
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Drinking: Fresh Hop IPA, India Black Ale, Oatmeal Stout
I brewed this up on Saturday - went pretty well for my first all grain attempt.
I used Beersmith and my mash temp came out perfectly to 152 and the mash tun I made out of a 10 gallon cylindrical Rubbermaid cooler held the temp perfectly for an hour.
I guess my grain absorption wasn't as high as the default on Beersmith, because I ended up with an extra 2 quarts of wort after my sparge that wouldn't fit into my brew kettle. The gravity on that leftover sparge water/wort was 1.040 so it's perfect for starters - I just froze it for later use.
Because of the extra wort my gravity into the fermenter was a little low - 1.053 - but I'm still very pleased with the results.
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Drinking: Fresh Hop IPA, India Black Ale, Oatmeal Stout
Well I just bottled this one last night. 7 days in the primary then 10 days in the secondary. I didn't age as long as usual but it's a pretty mild beer so I went ahead. The hydrometer sample tasted great and it had a beautiful copper color.
My FG was 1.016 which I guess is about what I should expect with this grain bill/mash temp/S-04 yeast but I wish it would have gone a little lower. Maybe I'll mash a little lower next time.
Man the S-04 is the most flocculant yeast I've used so far - even more than Notty. There was a solid firm cake left in the primary and the rest of the yeast formed a small cake in the secondary as well. The end result was absolutely sparkling clear beer.
While brewing I noticed that my Willamette were only 4.9% AA instead of 5.5% so the IBUs dropped down to about 33. Next time I'll probably up the hops a little bit.
I can't wait to taste the final product!
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Drinking: Fresh Hop IPA, India Black Ale, Oatmeal Stout
Congratulations on the first AG! I'm curious why you want to drop the Victory 25% in your next batch? I'm thinking in a future batch I might compliment Maris Otter with some toasted malt (like Victory). I've used Victory before, as well as Amber malt, but those were in beers with other specialty malts that its contribution was masked somewhat.
__________________ Fermenters: Empty Bottled: Crack'd Wheat (Cascade/Amarillo Hefeweizen), Bourbon Vanilla Porter Kegs: Empty On Deck: Old Peculier, Riggwelter
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