ESB - Take 1

Here is a rough draft. As always, I apreciate any comments!!

.9 kg. English 2-row Pale
.25 kg. Belgian Biscuit
.25 kg. Crystal Malt 80°L
.25 kg. Belgian Cara-Pils

3.5 kg. Liquid Light Extract

50 g. East Kent Goldings (Pellets, 6 %AA) boiled 60 min.
25 g. East Kent Goldings (Pellets, 6 %AA) boiled 10 min.
25 g. East Kent Goldings (Pellets, 6 %AA) boiled 30 min.
25 g. East Kent Goldings (Pellets, 6 %AA) used as dry hop

DCL Yeast Safale S-04 Top Quality Ale Yeast

Grains 155F 60 min.
LME 1/2 at 60min 1/2 at 0min

What is the ABV and IBU on that? What English 2 row are you using?

I'd move the 10 minute to flame out and forget the dry hop and splut it between the 30 and 0 addition.
I wouldn't use a Belgian malt in an English style.

But that's just me.

orfy said:

What is the ABV and IBU on that? What English 2 row are you using?

I'd move the 10 minute to flame out and forget the dry hop and splut it between the 30 and 0 addition.
I wouldn't use a Belgian malt in an English style.

But that's just me.

Click to expand...

ABV about 5.6 IBU's 42

the 2 row is Hugh Baird. I really want Marris Otter but the store doesn't have it.

The biscuit had been suggested by some, either that or victory. The wiki said that both are typical in english ales.

Like I say, It's just the way I'd go.

I'd go with it if you are happy with it. I'm sure it'd be a good beer.
I mash high so get the malty flavour from base grains alon with the crystal.

orfy said:

Like I say, It's just the way I'd go.

I'd go with it if you are happy with it. I'm sure it'd be a good beer.
I mash high so get the malty flavour from base grains alon with the crystal.

Click to expand...

Cool. Thanks. You got me thinkin'!!! I think I will ditch the dry hopping.

Is dry hopping used much in english/british ales?

ALso, does the english 2 row make much difference, or should I just use the canadian 2 row?

I'm not sure what Cultivar the Canadian 2 row is.
English 2 row tends to have a malty/buscuity flavour.

In the UK we brew beer to a required profile and don't stick to American judging guide lines.
If a brewery wants to dry hop they do, if they don't they don't.
It's an extra process that affects the time it takes to get the brew out of the door.
The are generally not dry hopped.

UK beers are generally not as hoppy as US beers.
an ESB is just a name given by some breweries to Bitters that are a little stronger than their standard bitters. The hops are generaly just increased to balance the ABV and possible increased maltiness.

Great! I have been learning so much more about beer than I ever thought I would.

Would you say that 40 IBU's is too much for 5.6%ABV?

It depends if you are a HopHead or not.
I don't think it is.

I pinched the chart from BM...(well he shared it)
I'd say it puts it in the extra hoppy range.
My BIGIPA was off the scale and I loved it. It made my mouth tingle.