I'm tinkering with a clone of Propeller ESB, a favourite of mine. I emailed Propeller for details, but haven't heard back. I posted a version of this earlier on someone else's post, but would like more focused feedback.
What I know
Hops- Willamatte, Warrior.
Malts- Pale, Crystal and Chocolate.
... blend of two-row malts, including pale malt, crystal malt (for body and residual sweetness) and chocolate malt (for its rich flavour and colour). A last small addition of malted wheat helps deliver its pleasing head. Hopping is done to 30 IBUs using a combination of North American Williamette and Fuggle varieties, and English Goldings.
Considering the above somewhat contradictory descriptions, and what I have access to at my LHBS, I've come up with the following partial mash recipe:
Propeller ESB Clone?
OG = 1.055 / FG = 1.016 (5% booze)
Colour = 21 SRM (16 Lovibond) [brown]
IBU = 30
4.4 lbs Light DME
3.40 lbs Gambrinus ESB Pale Malt (3-4 SRM)
1.10 lbs Crystal 120L Malt
0.50 lbs Flaked Wheat
0.30 lbs Chocolate Malt
0.5 oz Zeus (15%, whole) [60 min]
1.0 oz (2/3 Williamette [4.7%]; 1/3 E.K. Goldings [5.6%]) PELLET (15 min)
1.0 oz (2/3 Williamette [4.7%]; 1/3 E.K. Goldings [5.6%]) PELLET (7 min)
1.0 oz (2/3 Williamette [4.7%]; 1/3 E.K. Goldings [5.6%]) PELLET (0 min)
Wyeast 1968 London ESB
Does this sound reasonable (or even delicious)?