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Old 12-16-2012, 11:21 AM   #1
JohanMk1
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Default Does this recipe look right

I brewed something similar to this a while back and it turned out very drinkable with a lot of hop character. I've since had a hard drive crash and lost the recipe.

The Hops are local hops that worked well last time, though I suspect that i used EKG as the aroma hop last time round.

Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 13 liters (3.3gallons)(fermentor volume)
Boil Size: 14.9 liters
Efficiency: 70% (brew house)
Source: Johan
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 5.01%
IBU (tinseth): 49.01
SRM (morey): 12.49
Fermentables
Amount Fermentable PPG L Bill %
2.5 kg American - Pale 2-Row 37 1.8 83.3%
0.5 kg American - Caramel / Crystal 60L 34 60 16.7%
3 kg Total (1kg = 2.2 pounds)
Hops
Amount Variety Time AA IBU Type Use
14.8 g Southern Promise 60 min 10.5 32.32 Pellet Boil
14.8 g US4/78 20 min 5.6 10.44 Pellet Boil
14.8 g US4/78 10 min 5.6 6.25 Pellet Aroma
(This works out to about half an ounce at each stage for just over 3 gallons)
Mash Steps
Description Type Temp Time
Mash Temperature 68.9 C (156f) 60 min
MashOut Temperature 75.6 C (168f) 10 min
Yeast
Nottingham Ale Yeast
Attenuation (avg): 77.5%
Flocculation: Med-High
Optimum Temperature: 18.9C - 21.1C
Starter: No


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Old 12-16-2012, 12:59 PM   #2
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Nearly 17% crystal malt is a lot- I'd back that down to much less and increase the base malt. But otherwise it looks good!


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Old 12-16-2012, 01:07 PM   #3
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Thanks for the input, I do however have a question on that.

What would the difference be between 17% and say 8% crystal?

I'm cheating now and taking a second question. How low would you take the crystal?
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Old 12-16-2012, 08:52 PM   #4
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Quote:
Originally Posted by JohanMk1 View Post
Thanks for the input, I do however have a question on that.

What would the difference be between 17% and say 8% crystal?

I'm cheating now and taking a second question. How low would you take the crystal?
It depends on your goals for the beer. Beers with a lot of caramel/crystal sweetness, like American amber, may go as high as 12-15% crystal malt. For a beer without much sweet caramel flavor, sometimes 0% is the right amount (pilsners, and some IPAs for an example). For many IPAs and APAs, 5-7% is a common amount.

For an ESB, I would say that 8% crystal malt is appropriate. but use British pale ale malt (instead of US two-row) if you can get it- a good ESB has rich malt character, with "bready" notes.
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Old 12-17-2012, 05:01 AM   #5
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Thank you so much for your clear and well presented reply.


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