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Old 08-10-2006, 02:26 PM   #1
Steve973
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Hey All,

A friend and I are about to brew an ESB, and we were wondering what everybody thought about our recipe. I'll get right to it without further adieu:

8 lbs pale malt
2 lbs amber malt
2 lbs 10L crystal

1 oz Northern Brewer (60 Min)
1 oz E.K. Goldings (30 Min)
1 oz E.K. Goldings (15 Min)

And one of the british bitter yeast strains from white labs.

 
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Old 08-10-2006, 03:24 PM   #2
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I'll reply here though I read the post in the AG forum. No double posting please...

Traditionally, English bitters have about a pound of demerara sugar or some molassess in them.
Other than that, I'd say you have a good recipe there. I get only about 34IBU, though so you may want to up the NB hops, another half ounce will push it up to 47IBU and probably help balance the high amount of crystal malt.
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Old 08-10-2006, 03:52 PM   #3
uwmgdman
 
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Agreed, my ESB is in the upper 40s/near 50 IBUs and had a good amount of crystal in it. It's a tasty beer, nice and bitter, yet not over the line as far as ESBs go.

 
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Old 08-10-2006, 03:55 PM   #4
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My only comment would be that 2 lbs is a lot of crystal malt.
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Old 08-10-2006, 03:59 PM   #5
Steve973
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Thanks for the responses, people. Yeah, I remember having about 50 IBU in Promash, so maybe i had 1.5 oz NB at the beginning of the boil. Does everybody think that the crystal is a bit much? Perhaps i could substitute a half pound or pound extra pale malt and go with only 1 or 1.5 lbs crystal?

 
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Old 08-10-2006, 04:05 PM   #6
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Quote:
Originally Posted by Steve973
Thanks for the responses, people. Yeah, I remember having about 50 IBU in Promash, so maybe i had 1.5 oz NB at the beginning of the boil. Does everybody think that the crystal is a bit much? Perhaps i could substitute a half pound or pound extra pale malt and go with only 1 or 1.5 lbs crystal?
I'm really not sure, given that it's 10L crystal, so it's going to be very restrained in terms of carmelly sweetness. I think something like Carastan (more like 55L) would be more typical for an ESB, FWIW.
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Old 08-10-2006, 04:11 PM   #7
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FWIW, when I made my ESB, I basically just wanted to use up some light crystal I had, I used 12 oz of 20L and 8oz of 10L, with 3oz of chocolate, just for a bit of color and just to be different. My turned out well, but a lesser amount of a more moderate crystal like cweston says wouldn't be a bad idea either.

 
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Old 08-10-2006, 04:13 PM   #8
Steve973
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I hear ya. I've been reading "Radical Brewing" by Mosher, and he suggests getting your malty flavor from a greater amount of lighter grains rather than a smaller amount of darker grains for english beer. I was just hoping that the amber malt will fill in on the flavor end, and that is in the mid-fifties for color. But then again, my forte is leaning towards belgian beer nowadays, so I'm certainly not claiming any kind of expertise with this style.

 
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Old 08-10-2006, 04:14 PM   #9
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I say dry it up with some brown sugar or - shock horror - flaked corn.

Looks like a little too many specialty grains, especially light crystal, although thats entirely up to you. I take your point about adding more lower darkness grains, but you'll be adding alot of dextrins. However you could mash low to componsate or drop the Ph or, or, or....


 
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Old 08-10-2006, 04:16 PM   #10
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Quote:
Originally Posted by Steve973
I hear ya. I've been reading "Radical Brewing" by Mosher, and he suggests getting your malty flavor from a greater amount of lighter grains rather than a smaller amount of darker grains for english beer. I was just hoping that the amber malt will fill in on the flavor end, and that is in the mid-fifties for color. But then again, my forte is leaning towards belgian beer nowadays, so I'm certainly not claiming any kind of expertise with this style.
Do what you want--I'm just a geek for these kinds of conversations. Don't misinterpret that as trying to tell you what to do. I wasn't aware that the amber malt was that dark.
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