Author Topic: ESB thoughts  (Read 2643 times)

Offline Wort-H.O.G.

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ESB thoughts
« on: April 21, 2015, 05:30:21 PM »
Tweaked my ESB recipe and looking for anything you might suggest.

thanks in advance



Recipe: Heisenberg ESB   TYPE: All Grain
Style: English Extra Special Strong Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.6 SRM      SRM RANGE: 6.0-18.0 SRM
IBU: 44.6 IBUs     IBU RANGE: 30.0-50.0 IBUs
OG: 1.055 SG      OG RANGE: 1.050-1.060 SG
FG: 1.013 SG      FG RANGE: 1.011-1.015 SG
BU:GU: 0.806      Calories: 197.2 kcal/12oz   Est ABV: 5.4 %      
EE%: 77.00 %   Batch: 5.75 gal      Boil: 7.73 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 11 lbs   Total Hops: 4.75 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.4 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                             Name                                             Type              %       
10 lbs                Pale Malt, Maris Otter (3.0 SRM)                Grain           90.9 %       
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain           4.5 %         
4.0 oz                Biscuit (Dingemans) (22.5 SRM)               Grain           2.3 %         
4.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)  Grain          2.3 %         
1                          WLP007                                                   Yeast

Name                   Description                               Step Temperat Step Time     
Mash In                Add 21.30 qt of water at 164.2 F          154.0 F       75 min       

---
Batch sparge with 2 steps (Drain mash tun , 3.83gal) of 185.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG   Est OG: 1.055 SG
Amt                                    Name                                            Type                 %/IBU         
1.75 oz               Challenger [7.50 %] - Boil 60.0 min               Hop                  40.8 IBUs     
1.00 oz               East Kent Goldings (EKG) [5.00 %]5 min -     Boil Hop            3.1 IBUs     
1.00 oz               East Kent Goldings (EKG) [5.00 %] 1 min -    Boil Hop            0.7 IBUs     
1.00 oz               East Kent Goldings (EKG) [5.00 %] - Dry Hop 5 days
« Last Edit: April 21, 2015, 05:41:33 PM by Wort-H.O.G. »
Ken- Chagrin Falls, OH
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Offline hopfenundmalz

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Re: ESB thoughts
« Reply #1 on: April 21, 2015, 08:19:03 PM »
There is a good Can You Brew It where they interview John Keeling of Fullers.
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Offline Steve Ruch

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Re: ESB thoughts
« Reply #2 on: April 21, 2015, 09:35:24 PM »
I'd use a different yeast, but other than that it looks good.
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Offline HoosierBrew

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Re: ESB thoughts
« Reply #3 on: April 21, 2015, 09:40:47 PM »
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.
Jon H.

Offline klickitat jim

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Re: ESB thoughts
« Reply #4 on: April 21, 2015, 09:47:58 PM »
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.
Jon, I've got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?

Offline HoosierBrew

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Re: ESB thoughts
« Reply #5 on: April 21, 2015, 09:59:14 PM »
Jon, I've got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?

Jim, the only two strains (I think) that I've used in milk stout were 1028 (London) and Denny's 1450 - both were great. But I bet either 1728, 1968 or 1469 would do a good job, too. Love milk stout to add coffee to, especially !

EDIT - And Denny's isn't a British strain, but it works great for malty beers.
« Last Edit: April 21, 2015, 10:52:44 PM by HoosierBrew »
Jon H.

Offline klickitat jim

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Re: ESB thoughts
« Reply #6 on: April 21, 2015, 10:06:00 PM »
Jon, I've got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?

Jim, the only two strains (I think) that I've used in milk stout were 1028 (London) and Denny's 1450 - both were great. But I bet either 1728, 1968 or 1469 would do a good job, too. Love milk stout to add coffee too, especially !

EDIT - And Denny's isn't a British strain, but it works great for malty beers.
Right on. I think I'll stick with my plan. Preface, I dont brew to meet guidelines, but it ought to get interesting in the competition world. It appears that there will be both english and american categories for all of the stouts and porters in the new guidelines. If they ever release them and if they havent changed that from the draft version.

Offline HoosierBrew

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Re: ESB thoughts
« Reply #7 on: April 21, 2015, 10:11:25 PM »
Jon, I've got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?

Jim, the only two strains (I think) that I've used in milk stout were 1028 (London) and Denny's 1450 - both were great. But I bet either 1728, 1968 or 1469 would do a good job, too. Love milk stout to add coffee too, especially !

EDIT - And Denny's isn't a British strain, but it works great for malty beers.
Right on. I think I'll stick with my plan. Preface, I dont brew to meet guidelines, but it ought to get interesting in the competition world. It appears that there will be both english and american categories for all of the stouts and porters in the new guidelines. If they ever release them and if they havent changed that from the draft version.

Yep, sounds good. I bet the expanded guidelines for the American ones are gonna focus more on them being hopped up than yeast character anyway.
Jon H.

Offline klickitat jim

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Re: ESB thoughts
« Reply #8 on: April 21, 2015, 10:36:09 PM »
Jon, I've got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?

Jim, the only two strains (I think) that I've used in milk stout were 1028 (London) and Denny's 1450 - both were great. But I bet either 1728, 1968 or 1469 would do a good job, too. Love milk stout to add coffee too, especially !

EDIT - And Denny's isn't a British strain, but it works great for malty beers.
Right on. I think I'll stick with my plan. Preface, I dont brew to meet guidelines, but it ought to get interesting in the competition world. It appears that there will be both english and american categories for all of the stouts and porters in the new guidelines. If they ever release them and if they havent changed that from the draft version.

Yep, sounds good. I bet the expanded guidelines for the American ones are gonna focus more on them being hopped up than yeast character anyway.
Id think so, american ingredients across the board probably. And in the British ones, British ingredients across the board.

Offline Wort-H.O.G.

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Re: ESB thoughts
« Reply #9 on: April 21, 2015, 11:09:47 PM »

Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.
Good to know. Never tried 1968. I hear you on the biscuit. Done it without, considered using  a touch to see. It's avangard Maris and it's not as toasty as the floor malted Maris I used most of my previous beers.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Wort-H.O.G.

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Re: ESB thoughts
« Reply #10 on: April 21, 2015, 11:11:24 PM »

I'd use a different yeast, but other than that it looks good.
Such as? I've used wlp02 in similar esb.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: ESB thoughts
« Reply #11 on: April 21, 2015, 11:13:57 PM »
It's avangard Maris and it's not as toasty as the floor malted Maris I used most of my previous beers.

Never tried theirs. Yeah, some are a lot more toasty/biscuity than others.
Jon H.

Offline Wort-H.O.G.

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Re: ESB thoughts
« Reply #12 on: April 22, 2015, 12:54:43 AM »
Just happy I'm not temp controlling g a lager now...lost power in big storm and looks like tomorrow before we restore. Good night for whiskey though.



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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: ESB thoughts
« Reply #13 on: April 22, 2015, 12:58:47 AM »
Good thinking.   ;)
Jon H.

Offline Joe Sr.

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Re: ESB thoughts
« Reply #14 on: April 22, 2015, 01:44:58 PM »
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.

You stole my comment.  Exactly my thoughts as I read through the recipe.  I don't think MO needs biscuit, but people do it.  No harm will come from it, for sure.

1968 is a personal favorite yeast for all English styles.  I've not used 007, so I can't compare, but you can't go wrong with 1968.
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