Thoughts on an ESB recipe?

[StarrHill]

I've been playing around with an ESB recipe that I'll be brewing again this weekend. Here's the recipe:

5.5gal batch

10lb MO
1lb C80
0.75 oz Target @ 60
1oz EKG @15
OG 1.056
IBU 40

BIAB, single infusion mash @ 152F
Ferment w/ S-04 @64-66F

Any thoughts? Suggestions? Ideas? Thanks

 

[The_Bishop]

I did something very similar, and after the main ferment is over and the krausen drops, warm that sucker up to 68-70 degrees and swirl the yeast back into suspension. S04 floccs out too early to effectively clean up after itself and needs a bit of help. I remember reading that MO provides a lot of diacetyl precursors, and S04 produces it, as well.

When my ESB was cleared out, I took a gravity reading and tasted it, it was a butter bomb! Warming it up and swirling the lazy yeast back up let it clean after itself. The end result is very, very tasty.

 

[StarrHill]

Interesting. I've never brewed with MO before. Do you think a generic british pale malt might do better with the S04?

 

[Upthewazzu]

Gambrinus makes an ESB malt that you may want to look for.

 

[BigEd]

I've been playing around with an ESB recipe that I'll be brewing again this weekend. Here's the recipe:

5.5gal batch

10lb MO
1lb C80
0.75 oz Target @ 60
1oz EKG @15
OG 1.056
IBU 40

BIAB, single infusion mash @ 152F
Ferment w/ S-04 @64-66F

Any thoughts? Suggestions? Ideas? Thanks

That looks like a good start. At those ratios I'd opt for less of the 80L crystal or use a lighter kiln like 55L but either way will work. I would also consider doing a 90 minute boil, but again the 60 min will work.

 

[StarrHill]

Why a 90 minute boil?

 

[BigEd]

Why a 90 minute boil?

Because that's what the Brits do. I've tried it both ways and 90 minutes makes a better beer. Why? I don't know.

 

[StarrHill]

So, I ended up going with C60 and an ounce of Carafa2 to give me some color. I hit my preboil gravity, but somehow ended up way off on my OG - 1.044 instead of 1.058. I'd leave it, but I ended up with IBUs at 40, and I'm afraid that will be out of balance. So I'm thinking I'll boil up two lbs of DME in a very little bit of water, let it cool, and add it into my cooling wort. (I no chill in the kettle. This time I'm also going to try fermenting in the kettle, which Wilserbrewer has been doing for a long time and has given me some pointers on)

Other than missing the OG, I was happy with the brew day. Think that i entered some factors incorrectly on my brew software to end up with the wrong OG.

 

[lawlslawls]

Because that's what the Brits do. I've tried it both ways and 90 minutes makes a better beer. Why? I don't know.

a longer boil allows more time for Maillard reactions, resulting in more melanoidin production

 

[BigEd]

a longer boil allows more time for Maillard reactions, resulting in more melanoidin production

That makes sense but I think there are some other things going on as well. I made numerous bitters over the years using a standard 60 minute boil and usually three hop additions, usually 60, 30 and 0, but could never get them to taste "British" like some of my favorite UK imports on tap. When I tried doing a traditional 90 minute boil with two hop additions, like 90 and 20, things suddenly came together and I've been sticking to that basic outline since.