MagicSmoker
Well-Known Member
This will be my 4th batch of beer, so I'm pretty much a rank amateur and could certainly use any good pointers from those with more experience than me (ie - most everyone here, I'm guessing, except the guys that got a Mr. Beer for Christmas - I got you people beat like a rented mule). My very first beer was a house recipe for an ESB from my LHBS and I found it to be a bit too malt-forward with just 35 IBU, but it also suffered a process defect (wet cardboard said one person in my homebrewing club, which I am given to understand comes from aerating the beer at the wrong time).
Anyway, here's the plan, starting with the specialty grains:
1# Victory 28L
0.5# Caramel 60L
Steep specialty grains for 30 minutes in 1.5 gal. spring water at 150-155F.
Sparge with 1.5 gal. 155F spring water plus however much more is needed to bring total volume up to 4.5 gal (I'm using a 7 gal turkey fryer pot for a BK).
Bring to a rolling boil then begin 60 minute timer and add the bittering hops:
1 oz. Challenger 6.7% AA
0.5 oz. Magnum 13.5% AA
After 50 minutes elapsed add the malt extract:
6# Briess Golden Light DME
At flameout, add the aroma/flavor hops:
1 oz. East Kent Goldings 5.8% AA
0.5 oz. Magnum 13.5% AA
Add cold spring water to bring total volume up to 6 gal. then cool to 68F and pitch the yeast:
1 Wyeast 1968
Estimated O.G. is 1.051
Estimated F.G. is 1.013
Estimated ABV is 5%
Estimated SRM is 10.3
Estimated IBU is 47.8
I really like the spicy, black pepper notes in some of Cigar City's beers (they are local to me, btw, and their tasting room is fantastic), so that's why I chose Magnum and Challenger for bittering.
I was honestly just going to leave out the East Kent Goldings, but relented when it appeared that might be sacrilegious for an ESB. My compromise was to also toss in the other half of the 1 oz. Magnum package at flameout, too.
There was absolutely no biscuity notes in my first ESB, so that's why I went with 1# of Victory 28L. And for color and a bit of mouthfeel, 0.5# of Caramel 60L.
Is my reasoning sound, or did I just totally make up a bunch of cockamamie that belongs in a BeerAdvocate thread? I dunno... that's where the rest of you come in.
Anyway, here's the plan, starting with the specialty grains:
1# Victory 28L
0.5# Caramel 60L
Steep specialty grains for 30 minutes in 1.5 gal. spring water at 150-155F.
Sparge with 1.5 gal. 155F spring water plus however much more is needed to bring total volume up to 4.5 gal (I'm using a 7 gal turkey fryer pot for a BK).
Bring to a rolling boil then begin 60 minute timer and add the bittering hops:
1 oz. Challenger 6.7% AA
0.5 oz. Magnum 13.5% AA
After 50 minutes elapsed add the malt extract:
6# Briess Golden Light DME
At flameout, add the aroma/flavor hops:
1 oz. East Kent Goldings 5.8% AA
0.5 oz. Magnum 13.5% AA
Add cold spring water to bring total volume up to 6 gal. then cool to 68F and pitch the yeast:
1 Wyeast 1968
Estimated O.G. is 1.051
Estimated F.G. is 1.013
Estimated ABV is 5%
Estimated SRM is 10.3
Estimated IBU is 47.8
I really like the spicy, black pepper notes in some of Cigar City's beers (they are local to me, btw, and their tasting room is fantastic), so that's why I chose Magnum and Challenger for bittering.
I was honestly just going to leave out the East Kent Goldings, but relented when it appeared that might be sacrilegious for an ESB. My compromise was to also toss in the other half of the 1 oz. Magnum package at flameout, too.
There was absolutely no biscuity notes in my first ESB, so that's why I went with 1# of Victory 28L. And for color and a bit of mouthfeel, 0.5# of Caramel 60L.
Is my reasoning sound, or did I just totally make up a bunch of cockamamie that belongs in a BeerAdvocate thread? I dunno... that's where the rest of you come in.