No problem. Is everyone cool with an ESB? If anyone wants something else, I can be flexible with which share I take.
ESB works for me.Bobby_M said:No problem. Is everyone cool with an ESB? If anyone wants something else, I can be flexible with which share I take.
Bobby_M said:No problem. Is everyone cool with an ESB? If anyone wants something else, I can be flexible with which share I take.
Bobby_M said:No problem. Is everyone cool with an ESB? If anyone wants something else, I can be flexible with which share I take.
Bobby_M said:Yeah I agree. I'm taking ingredient inventory right now.
Bobby_M said:Still trying to figure if all those different grains are appropriate or not. If we like the recipe, I have all the ingredients besides the Willamette and NB hops you mentioned. We can use your MO or mine.
[size=+2]CNJ AG Seminar ESB[/size]
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]
Size: 11.00 gal
Efficiency: 91.83%
Attenuation: 74.6%
Calories: 179.19 per 12.0 fl oz
Original Gravity: 1.054 (1.048 - 1.060)
|===============#================|
Terminal Gravity: 1.014 (1.010 - 1.016)
|=================#==============|
Color: 13.9 (6.0 - 18.0)
|==================#=============|
Alcohol: 5.26% (4.6% - 6.2%)
|==============#=================|
Bitterness: 36.14 (30.0 - 50.0)
|============#===================|
[size=+1]Ingredients:[/size]
15 lbs Maris Otter Pale
2 lbs Vienna Malt
0.5 lbs Victory® Malt
0.25 lbs 2-Row Caramel Malt 80L
.25 lbs Chocolate Malt
0.25 lbs 2-Row Caramel Malt 40L
1 oz Northern Brewer (8.0%) - added during boil, boiled 60 min
1 oz Tettnanger (4.5%) - added during boil, boiled 60 min
1 oz Tettnanger (4.5%) - added during boil, boiled 40 min
1 oz Willamette (5.0%) - added during boil, boiled 10 min
S-04 or Nottingham, I have both.
00:30:25 Mash In - Target: 153 °F[/i]
From my understanding the mash temperature is a proponent for how dry or sweet the wort will be. I think on the lower side of 150F-170F range, it's a bit sweeter and on the higher side dryer. I think I read that in the Palmer book. That being said, I think I messed up my last extract + steeping grains winter porter recipe by doing it straight down 160F. Doh!Soulive21 said:Looks good. Do you think we should mash that low though?
njnear76 said:From my understanding the mash temperature is a proponent for how dry or sweet the wort will be. I think on the lower side of 150F-170F range, it's a bit sweeter and on the higher side dryer. I think I read that in the Palmer book. That being said, I think I messed up my last extract + steeping grains winter porter recipe by doing it straight down 160F. Doh!
Soulive21 said:You're right on the first part but it goes - lower mash temps mean drier beers and higher mash temp mean maltier beers. Mashing low means more fermentables for the yeast to devour. Mashing high means more unfermentables that the yeast don't consume...
Bobby_M said:It gets a little tricky because mash temps aren't the only variable in the equation. You have specialty grains that are dextrinous which don't care about mash temps and then you also have yeast strains that attenuate more or less. Just as a for instance you might make two beers that finish out at about the same FG; one mashed at 150F and fermented with Windsor and the other mashed at 155F and fermented with S-04/Nottingham. This is just an example and not exact.
Most of the guys in my club mentioned using 154 for their ESBs. It's probably a good rule of thumb given the relatively low percentage of caramel malts in this bill. We def want enough malt backbone for the 30+ IBU.
Anyone use Victory in English beers? I thought it was a common use.
Bobby_M said:Ok Ben (thanks) so it will break down like this:
We'll use 16lbs of your MO and 4oz hops (NB and Will). I figure that's about $25 worth of stuff. I'll be kicking in 16lbs MO, 6lbs specialty, 4oz hops, and 4 packs dry yeast for a total of about $35 (I was estimating a bit low on my last post). So, $60 divided by 4 is $15 each.
njnear76 and janzik can just each throw in their $15, you take $10 and I'll $20. I hope that's fair, my math skills suck.
Sounds good to me. Man, I should have switched to all grain a long time a go. 15 bucks to brew beer. That's ridiculously awesome.Soulive21 said:Yeah whatever, I'm open. I'm just glad to be getting the 5 gallons of wort...
njnear76 said:I can bring some of my Irish Red.
Soulive21 said:I can bring Oatmeal Stout, but I think it too astringent to quaff
njnear76 said:Hmmm.... that sucks. Is it still drinkable or is it too young?
I hear you. The Irish Red has a slight edge to it, which might be due to astringency. But then it again, it could be because it is a lighter and hoppier beer. I usually brew stouts and porters, which are smoother. Bring some anyways. I would like to know your definition of astringent.Soulive21 said:Its definitely drinkable, but I sparged hotter than the roasted barley could tolerate. I just totally spaced out on that one. I should've probably steeped it separately. I can explain on Sunday if that doesnt make sense yet
Bobby_M said:If we're still chugging along by lunchtime we can get a pizza or something. I'll def have coffee on because even on a brewday I have a 10am drinking time minimum.
Janzik, just bring whatever fermenter you want to take your 6 gallons away in. I'd recommend a 6.5g carboy or bucket.
Also, everyone, bring a thermometer if you have one (you should). I have one but I'm questioning its accuracy.
Does that mean we have to have a drink by 10am? OK. Sounds good. That rule is consistent with my yearly Fishing Trips in Canada.Bobby_M said:I have a 10am drinking time minimum.
njnear76 said:Does that mean we have to have a drink by 10am? OK. Sounds good. That rule is consistent with my yearly Fishing Trips in Canada.
Bobby_M said:If we're still chugging along by lunchtime we can get a pizza or something. I'll def have coffee on because even on a brewday I have a 10am drinking time minimum.
Janzik, just bring whatever fermenter you want to take your 6 gallons away in. I'd recommend a 6.5g carboy or bucket.
Also, everyone, bring a thermometer if you have one (you should). I have one but I'm questioning its accuracy.
A couple of things:Soulive21 said:Is everyone still good to go? Let me know if anything changes...
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