Fells_Pint
Member
I've slowly been building the equipment to switch over to all grain brewing and now thanks to Christmas, I'm all set to brew up my first all grain batch!
I've been interested in trying an ESB recipe for awhile now, and am fascinated by the idea of SMaSH beers to help me better understand flavor profiles now that I won't be tied to malt extracts for brewing!
Even with BeerSmith, I wanted some expert opinions on how this brew should turn out. Am I using enough of everything? Too much of something?
I'm going for a very drinkable, nicely balanced ESB flavor, malty and hoppy but not overpowering one way or the other. Something the fiancée (who's not a hophead) will enjoy as well.
Thanks!
All grain ESB SMaSH
5 gal
OG: 1.057
FG: 1.015
IBUs: 37.8
Color: 5.6 SRM
10 lb Maris Otter Malt
8 oz Rice Hulls
Mash for 60 mins at 152F with 13.13 qt of water
Vorlauf and Batch sparge with 168F water to reach 6.5 gal for boiling.
First Wort Hops - .5 oz Challenger
45 min left - .5 oz Challenger
15 min left - 1 oz Challenger
Pitch White Labs WLP013 - London Ale Yeast
Ferment for 3 weeks at 67F
Bottle & condition another 3-4 weeks
I've been interested in trying an ESB recipe for awhile now, and am fascinated by the idea of SMaSH beers to help me better understand flavor profiles now that I won't be tied to malt extracts for brewing!
Even with BeerSmith, I wanted some expert opinions on how this brew should turn out. Am I using enough of everything? Too much of something?
I'm going for a very drinkable, nicely balanced ESB flavor, malty and hoppy but not overpowering one way or the other. Something the fiancée (who's not a hophead) will enjoy as well.
Thanks!
All grain ESB SMaSH
5 gal
OG: 1.057
FG: 1.015
IBUs: 37.8
Color: 5.6 SRM
10 lb Maris Otter Malt
8 oz Rice Hulls
Mash for 60 mins at 152F with 13.13 qt of water
Vorlauf and Batch sparge with 168F water to reach 6.5 gal for boiling.
First Wort Hops - .5 oz Challenger
45 min left - .5 oz Challenger
15 min left - 1 oz Challenger
Pitch White Labs WLP013 - London Ale Yeast
Ferment for 3 weeks at 67F
Bottle & condition another 3-4 weeks