Balrog Bitter ESB

[Cookiedds]

I just racked this into the secondary and pulled a sample which came in at 1.015 FG (temp corrected). It turned out great so far with a nice malty backbone, clean hop bitterness and smooth flavor and a looong, very pleasant finish of nutty malt goodness. It came in well over anticipated original gravity (OG = 1.069) due to some poor math and overly efficient mashing Looking forward to getting this in the bottle after some cold conditioning time in the secondary.

Recipe: Balrog Bitter
Brewer: Christian Claeys
Asst Brewer: Greg Ross
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.83 gal
Estimated OG: 1.062 SG
Estimated Color: 12.2 SRM
Estimated IBU: 51.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 75.86 %
1.00 lb Victory Malt (25.0 SRM) Grain 6.90 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.45 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.45 %
0.50 lb Special Roast (50.0 SRM) Grain 3.45 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 3.45 %
0.50 lb Wild Rice, toasted, ground & cooked (3.0 SGrain 3.45 %
1.00 oz Goldings, East Kent [5.00 %] (75 min) (FiHops 16.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (40 min) Hops 12.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 5.4 IBU
1.00 oz Williamette [5.00 %] (20 min) Hops 8.6 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 7.0 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.4 IBU
0.50 oz Cascade [5.50 %] (0 min) (Aroma Hop-SteepHops -
1.00 tsp Burton Water Salts (Mash 60.0 min) Misc
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
65 min Mash In Add 19.58 qt of water at 162.8 F 152.0 F

 

[Token]

wild rice, cooked???

 

[Cookiedds]

Yep, I toasted the rice in the oven until it gave off a fragrant nutty aroma (it smelled awesome), cooked it in the rice cooker and then added it to the mash. I got the idea from "Radical Brewing". I was looking for a funky ingredient, I always try to throw a little curveball in my recipes. Aroma is a huge pleasure component of any beer for me so I'm trying to tweak it up where I can. I used the 1056 yeast because my London Ale starter didn't start I had a smack pack of 1056 on hand that took only too two days to build up, chill and decant in time to pitch on brew day.

 

[Token]

Innnnnnteresting!

I also noticed the yeast. Thanks for answering that question too!

 

[Cookiedds]

Bottling this weekend. Looks like it's finished at about 1.014 and a very clear beautiful copper color. Just dropped the temp to 48df and will botle it along with the IPA Friday or Saturday.
Next up is a UPS American Brown Ale, Orange Saison and an Oatmeal Stout.

 

[rakader]

I just racked this into the secondary and pulled a sample which came in at 1.015 FG (temp corrected). It turned out great so far with a nice malty backbone, clean hop bitterness and smooth flavor and a looong, very pleasant finish of nutty malt goodness. It came in well over anticipated original gravity (OG = 1.069) due to some poor math and overly efficient mashing Looking forward to getting this in the bottle after some cold conditioning time in the secondary.

Recipe: Balrog Bitter
Brewer: Christian Claeys
Asst Brewer: Greg Ross
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.83 gal
Estimated OG: 1.062 SG
Estimated Color: 12.2 SRM
Estimated IBU: 51.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 75.86 %
1.00 lb Victory Malt (25.0 SRM) Grain 6.90 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.45 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.45 %
0.50 lb Special Roast (50.0 SRM) Grain 3.45 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 3.45 %
0.50 lb Wild Rice, toasted, ground & cooked (3.0 SGrain 3.45 %
1.00 oz Goldings, East Kent [5.00 %] (75 min) (FiHops 16.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (40 min) Hops 12.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 5.4 IBU
1.00 oz Williamette [5.00 %] (20 min) Hops 8.6 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 7.0 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.4 IBU
0.50 oz Cascade [5.50 %] (0 min) (Aroma Hop-SteepHops -
1.00 tsp Burton Water Salts (Mash 60.0 min) Misc
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
65 min Mash In Add 19.58 qt of water at 162.8 F 152.0 F

Sorry, wild rice is craczy, it just posing in my opinion. But other ingredients from this recipe are well balanced.