Hello everyone!
I've brewed a couple of AG batches with mixed success using self-devised recipes (nothing my friends wouldn't drink! ). I always learn a lot and its fun, so I think its worth it.
Now I'm planning an ESB or a strong bitter and have couple of questions (also, as usual, hoping to brew the best beer to date ). Initial recipe is as follows:
OG: 1.056
FG: 1.014 (I use "Wort" -calculator on android and I'm highly suspicious of its ability to predict FG - I brewed a pretty basic tripel and it expected 1.019, ended up at 1.006 )
Color: 13SRM
IBU: 41.3
Batch size: 9 liters (~2.4 gallons)
Mash T: 67°C (152.6 F)
2.1kg Maris Otter (84%)
200g Simpsons Heritage Crystal ~67L (8%)
200g Thomas Fawcett Amber malt ~38L (8%)
20g EKG 60min (33.2 IBU)
10g Styrian goldings 15min (4.8 IBU)
10g Styrian goldings 5min (3.3 IBU)
Mangrove Jacks Liberty bell ale yeast
The things I'm concerned about:
The suitability and amount of the amber malt. I was originally planning on biscuit malt but got tempted by amber I'm hoping to get some toastiness, maybe even very slight roastiness from it. I'm also curious if I should take the possible bitterness from the amber into account with the hops?
The hops and their schedule, especially flavour and aroma hops. I've been thinking of Styrian goldings and Willamette unable to decide anything I've drank bit too much (wat?) of EKG hopped beers recently, but have some in the freezer so would like to use them up. Also, I would like to have bit "crisper" (perhaps this means more floral or slightly spicy?) hop flavours, and some distinction from the basic / standard.
Perhaps I'm a bit lost on what I want, don't know how "crisper" hops and the specialty malts would play together...
Any ideas would be highly welcome and appreciated!
I've brewed a couple of AG batches with mixed success using self-devised recipes (nothing my friends wouldn't drink! ). I always learn a lot and its fun, so I think its worth it.
Now I'm planning an ESB or a strong bitter and have couple of questions (also, as usual, hoping to brew the best beer to date ). Initial recipe is as follows:
OG: 1.056
FG: 1.014 (I use "Wort" -calculator on android and I'm highly suspicious of its ability to predict FG - I brewed a pretty basic tripel and it expected 1.019, ended up at 1.006 )
Color: 13SRM
IBU: 41.3
Batch size: 9 liters (~2.4 gallons)
Mash T: 67°C (152.6 F)
2.1kg Maris Otter (84%)
200g Simpsons Heritage Crystal ~67L (8%)
200g Thomas Fawcett Amber malt ~38L (8%)
20g EKG 60min (33.2 IBU)
10g Styrian goldings 15min (4.8 IBU)
10g Styrian goldings 5min (3.3 IBU)
Mangrove Jacks Liberty bell ale yeast
The things I'm concerned about:
The suitability and amount of the amber malt. I was originally planning on biscuit malt but got tempted by amber I'm hoping to get some toastiness, maybe even very slight roastiness from it. I'm also curious if I should take the possible bitterness from the amber into account with the hops?
The hops and their schedule, especially flavour and aroma hops. I've been thinking of Styrian goldings and Willamette unable to decide anything I've drank bit too much (wat?) of EKG hopped beers recently, but have some in the freezer so would like to use them up. Also, I would like to have bit "crisper" (perhaps this means more floral or slightly spicy?) hop flavours, and some distinction from the basic / standard.
Perhaps I'm a bit lost on what I want, don't know how "crisper" hops and the specialty malts would play together...
Any ideas would be highly welcome and appreciated!