I've heard that by reducing the length of boil, but increasing the amount of hops used, then you can get a much smoother bittering from the hops. It sounds reasonable to me so I was plying with an idea for a ESB:
Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 95.54 %
0.11 kg Amber Malt (53.3 SRM) Grain 2.34 %
0.10 kg Caraaroma (203.0 SRM) Grain 2.12 %
Mashed at 154F (Medium Body Profile in Beersmith)
21.00 gm Target [12.53 %] (30 min) Hops 22.5 IBU
30.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 8.3 IBU
30.00 gm Fuggles [4.60 %] (15 min) Hops 8.5 IBU
30.00 gm Goldings, East Kent [5.00 %] Flame Out
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Does this seem reasonable? It's my first stab at doing something creative with a brew.
Not completely sure about the flavour/aroma hops quantities and times. I'll almost certainly dry hop. Any comments gratefully recieved.
Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 95.54 %
0.11 kg Amber Malt (53.3 SRM) Grain 2.34 %
0.10 kg Caraaroma (203.0 SRM) Grain 2.12 %
Mashed at 154F (Medium Body Profile in Beersmith)
21.00 gm Target [12.53 %] (30 min) Hops 22.5 IBU
30.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 8.3 IBU
30.00 gm Fuggles [4.60 %] (15 min) Hops 8.5 IBU
30.00 gm Goldings, East Kent [5.00 %] Flame Out
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Does this seem reasonable? It's my first stab at doing something creative with a brew.
Not completely sure about the flavour/aroma hops quantities and times. I'll almost certainly dry hop. Any comments gratefully recieved.
