radicalsubversiv
Member
After finally turning out a very satisfying batch on attempt #3 (thanks in part to advice solicited here), I'm hooked on the hobby.
Next up is a "classic" ESB kit from Midwest, which I'm planning to brew next week.
The stated recipe is:
6 lb Gold LME
8 oz. Caramel 40 L
2 oz Chocolate
2 oz Roasted Barley
2 oz Kent Golding for bittering
1.5 oz Fuggles for aroma
Gypsum
Irish moss
They seem to have sent me 2 oz of German Tradition instead of the Fuggles, though -- I'm guessing because of the hop shortage.
In the spirit of experimentation, however, I'm thinking of
a) increasing the boil size. The high-output burner on my stove doesn't seem to have much trouble boiling 2.5 gallons, so I'm thinking about going to 3.5 or 4.
b) doing some late extract addition -- maybe half of the LME?
I've read, however, that both of these things can increase hop utilization. I'm a hophead who doesn't mind a fairly bitter brew, but I don't want to produce something that's going to be totally out of whack with the malt profile. Any advice?
Next up is a "classic" ESB kit from Midwest, which I'm planning to brew next week.
The stated recipe is:
6 lb Gold LME
8 oz. Caramel 40 L
2 oz Chocolate
2 oz Roasted Barley
2 oz Kent Golding for bittering
1.5 oz Fuggles for aroma
Gypsum
Irish moss
They seem to have sent me 2 oz of German Tradition instead of the Fuggles, though -- I'm guessing because of the hop shortage.
In the spirit of experimentation, however, I'm thinking of
a) increasing the boil size. The high-output burner on my stove doesn't seem to have much trouble boiling 2.5 gallons, so I'm thinking about going to 3.5 or 4.
b) doing some late extract addition -- maybe half of the LME?
I've read, however, that both of these things can increase hop utilization. I'm a hophead who doesn't mind a fairly bitter brew, but I don't want to produce something that's going to be totally out of whack with the malt profile. Any advice?