- Joined
- Oct 22, 2012
- Messages
- 748
- Reaction score
- 84
Am I on track here?
I'm aiming to create a session beer for my first AG brew. As per the advice in another thread, I'm trying to understand the parameters of grains and hops within the English Special Bitter style - rather than simply use a recipe, e.g. for a Fuller's ESB clone. The following uses Palmer's guidelines for an ESB, tweaked here and there by BrewSmith 2.0. for a 5 gallon batch.
As I understand the style, up to 20% of the grain bill can be taken by the Crystal Malt; my recipe calls for @ 13% or so (I think). Are there advantages to using other specialty grains?
BrewSmith puts my SRM and IBU values in the middle of the "green"; OG and ABV values are in the "yellow" - but as I said, I want to make a session beer.
"English Special Bitter"
7 lbs, 11 oz. Maris Otter Pale Malt
1 lbs, 1 oz. Caramel/Crystal Malt 60L
0.85 oz. Goldings, East Kent (5%) 90 minutes
0.42 oz. Fuggles (4.5%) 90 minutes
0.42 oz. Goldings, East Kent (5%) 45 minutes
0.42 oz. Goldings, East Kent (5%) 15 minutes
1 tsp. Irish Moss 10 minutes
1 package Whitbread Ale yeast (Wyeast Labs #1099) - added to starter.
Est. OG: 1.048; Est. FG: 1.013; Est. ABV: 4.5%, SRM: 10.6; 39 IBU's
Single Infusion Mash for 90 minutes at 152 degrees; Fly sparge at 168 degrees for @ 1 hour.
Primary Fermentation for @ 10 days at 67 degrees; rack to Korny Keg and continue for 4 weeks at 65 degrees.
I'm aiming to create a session beer for my first AG brew. As per the advice in another thread, I'm trying to understand the parameters of grains and hops within the English Special Bitter style - rather than simply use a recipe, e.g. for a Fuller's ESB clone. The following uses Palmer's guidelines for an ESB, tweaked here and there by BrewSmith 2.0. for a 5 gallon batch.
As I understand the style, up to 20% of the grain bill can be taken by the Crystal Malt; my recipe calls for @ 13% or so (I think). Are there advantages to using other specialty grains?
BrewSmith puts my SRM and IBU values in the middle of the "green"; OG and ABV values are in the "yellow" - but as I said, I want to make a session beer.
"English Special Bitter"
7 lbs, 11 oz. Maris Otter Pale Malt
1 lbs, 1 oz. Caramel/Crystal Malt 60L
0.85 oz. Goldings, East Kent (5%) 90 minutes
0.42 oz. Fuggles (4.5%) 90 minutes
0.42 oz. Goldings, East Kent (5%) 45 minutes
0.42 oz. Goldings, East Kent (5%) 15 minutes
1 tsp. Irish Moss 10 minutes
1 package Whitbread Ale yeast (Wyeast Labs #1099) - added to starter.
Est. OG: 1.048; Est. FG: 1.013; Est. ABV: 4.5%, SRM: 10.6; 39 IBU's
Single Infusion Mash for 90 minutes at 152 degrees; Fly sparge at 168 degrees for @ 1 hour.
Primary Fermentation for @ 10 days at 67 degrees; rack to Korny Keg and continue for 4 weeks at 65 degrees.