Gold_Robber
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- Jan 28, 2013
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Hi guys and gals. I'm a relatively new brewer and I'd like to brew an ESB with the following ingredients. I am wondering if you think the percentage of each ingredient would give me a balanced beer - I think I have the hop schedule covered. TIA
View attachment 105708
The chocolate isn't bad, it will add color and complexity. You may want to sub the crystal for some munich. It'll add a little nuttiness and will complement the MO to provide a good malt backbone.
That last version you posted looks pretty good to me. My go-to ESB usually has about 6-8% caramel malt (usually crystal 60), 3-4% toasted malt (Baird's brown/amber or Gambrinus honey), and somewhere around 1-2% roasted barley. That template gives you a drinkable but complex malt flavour.
I include the roast almost entirely for colour. I think it probably does add just a touch of complexity, but it's the toasted malt - amber, biscuit, or honey - that does the heavy lifting in that area. And even that shouldn't be too much.
Did I just hijack my own thread?
Mine has 10% Crystal 40 and a small bit of Victory malt instead of the chocolate.
The Fullers recipe from CYBI uses Simpsons crystal (somewhere between a c60 and a c85) and 1/4 oz of black patent. You can also use 4z of black patent, but it'll take 12 months to mellow out .
Ok so you got me to go back to my last best bitter I made which came out great for the style and I had 7% British Crystal. Rather than having any chocolate malt, I had Belgian Special B Malt 3% and Belgian Biscuit Malt 11% in addition to the British Crystal.
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