My Second ESB

[DrewsBrew]

This is my second shot at an ESB. This recipe I created myself, adjusted from the first batch. Comments and suggestions welcome.

3 gallon boil

5# light DME (2# at start of boil. 3# with 20 mins left)
1# Crystal Malt 60L Steeped 30 mins @ 152 deg.
1# Dark Munich Steeped 30 mins @ 152 deg.

2 oz. Fuggles @ 60 mins
1 oz. East Kent Goldings @ 15 mins

1 oz. East Kent Goldings dry hopped.

Yeast: WLP005

If this one is successful, I'm going to do an AG version of it for my first AG.....just substituting Maris Otter for the DME

 

[SRFeldman79]

i wonder how dark munich tastes in an ESB...

 

[DrewsBrew]

me too!

Thats the experimental ingredient.

Last recipe used

3.3# Light LME
3.3# Amber LME
1# Crystal 60L
Half cup brown sugar (@ beginning of boil)
Half cup pure maple syrup (@ beginning of boil)

Yeast: WLP002

I achieved what I wanted by getting that sweet caramel flavor. However, I love the maltiness of a Scottish ale and wanted some of those characteristics in my ESB. I don't know if its breaking the rules or not for the style. The guy at the LHBS suggested the Munich for that purpose.

 

[Hammer]

It seems to me you are doing something I love to do. I followed recipes for a while, and decided there were grains and tastes I liked, and a few I didn't.
I just made what I thought would taste good.
I have made some beers that others have found very tasty.
But they do not comply with any given style.
My philosophy is, I want it to taste good. I don't particularly care what the style mavens say.
You'll have to decide if you want a particular style, of if you want to please your own palate, and disregard those who must pigeon-hole every brew.
The only other thing I will add, is that there are some style things that are there because some tastes don't really belong together. But how will you know until you try?
Brew on!!!