ESB recipe

[jeff2335]

I put together this recipe today and wanted to get some input before I brew it up next week.

8.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 87.18 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.13 %
1.00 oz Challenger [7.50 %] (60 min) Hops 25.7 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 6.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.015
Estimated Alcohol by Vol: 5.30 %
Bitterness: 35.0 IBU
Est Color: 11.4 SRM

Mash 60 minutes @ 152 degrees

 

[Skyforger]

Looks quite good to me! Pretty classic ESB build. Remember that water chemistry affects the way the hops work, and that British ale yeasts tend to need a bump in temp near the end of fermentation to finish off well. Though that yeast tends to be a bit more vigorous than most.

 

[indigi]

Looks great. I'd say add some hops at 1 or flameout, but I like some extra hop aroma in my bitters. Aim for the high end of 152, you don't want to come in too low and have it ferment really dry.

 

[Skyforger]

Well, if we're on the topic of more hop flavor/aroma, I would recommend using some EKG as a first wort hop. The flavor becomes much more incorporated. And hop aromas will be more present if the aroma hops are added at flameout rather than five minutes. But it's just fine the way you have it, too. Depends on how much hop character you're going for.