IanP
Well-Known Member
I'm trying to settle the grain bill for an ESB and I'm not sure how to judge the balance of the malts. Also, I've haven't made an ale using cane sugar before but I've seen it in many pale ale/ESB recipes so I want to include some to see if I can notice any effect, but without using too much.
Here are three versions I'm looking at, each hitting my intended OG/SRM/IBU etc. My question is - how much difference in taste would there be between the versions? Is using 80L+20L together a good idea to give a balance of flavors, or would the 80L overpower the 20L? Is using all 60L just as good, or too one-dimensional?
Version 1, more 80L, more sugar
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 61.54 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 12.82 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.13 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.26 %
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 10.26 %
OG 1050, FG 1014, IBU 33.7, SRM 13.5, ABV 4.7%
Version 2 - all 60L, less sugar, more MO
6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
1.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 17.95 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.26 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 5.13 %
OG 1050, FG 1014, IBU 33.7, SRM 13.3, ABV 4.7%
Version 3 - balance of 80L, 20L, less sugar
6.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 64.10 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.26 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.26 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.26 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 5.13 %
OG 1050, FG 1014, IBU 33.7, SRM 12.9, ABV 4.7%
As a newbie to recipe design I'm struggling to figure out the differences these changes would make, so any advice is gratefully received
Here are three versions I'm looking at, each hitting my intended OG/SRM/IBU etc. My question is - how much difference in taste would there be between the versions? Is using 80L+20L together a good idea to give a balance of flavors, or would the 80L overpower the 20L? Is using all 60L just as good, or too one-dimensional?
Version 1, more 80L, more sugar
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 61.54 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 12.82 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.13 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.26 %
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 10.26 %
OG 1050, FG 1014, IBU 33.7, SRM 13.5, ABV 4.7%
Version 2 - all 60L, less sugar, more MO
6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
1.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 17.95 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.26 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 5.13 %
OG 1050, FG 1014, IBU 33.7, SRM 13.3, ABV 4.7%
Version 3 - balance of 80L, 20L, less sugar
6.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 64.10 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.26 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.26 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 10.26 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 5.13 %
OG 1050, FG 1014, IBU 33.7, SRM 12.9, ABV 4.7%
As a newbie to recipe design I'm struggling to figure out the differences these changes would make, so any advice is gratefully received