I’m planning to brew an ESB from different grains and extract leftovers and from new hops. I entered the recipe in Beersmith and the numbers seems quite good for an ESB.
Fermentables
1 lb Lyle’s Golden Syrup (Flameout)
1 lb Light DME (Flameout)
3.3 lb Pale LME (10 min.)
1 lb Maris Otter
11.5 oz Crystal 120L
3.5 oz Crystal 40L
7 oz Biscuit Malt
1 lb Oats
1 lb Flaked Corn (Maize)
Hops
1 oz Target @ 50 min.
.5 oz Fuggles @ 10 min.
.5 oz East Kent Goldings @ 0 min.
1 oz East Kent Goldings Dry Hop 5 days
Yeast
Windsor Dry Yeast
OG 1.052
FG 1.013
IBU 37.5
SRM 12.2
ABV 5.1%
My question is:
Using only 1 pound of base malt (Maris Otter), will it have enough enzymes to convert the starch of the other grains to sugar?
Fermentables
1 lb Lyle’s Golden Syrup (Flameout)
1 lb Light DME (Flameout)
3.3 lb Pale LME (10 min.)
1 lb Maris Otter
11.5 oz Crystal 120L
3.5 oz Crystal 40L
7 oz Biscuit Malt
1 lb Oats
1 lb Flaked Corn (Maize)
Hops
1 oz Target @ 50 min.
.5 oz Fuggles @ 10 min.
.5 oz East Kent Goldings @ 0 min.
1 oz East Kent Goldings Dry Hop 5 days
Yeast
Windsor Dry Yeast
OG 1.052
FG 1.013
IBU 37.5
SRM 12.2
ABV 5.1%
My question is:
Using only 1 pound of base malt (Maris Otter), will it have enough enzymes to convert the starch of the other grains to sugar?
