Author Topic: Water Profile for an ESB  (Read 1281 times)

Offline SteveWGB

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Water Profile for an ESB
« on: December 26, 2021, 05:18:03 pm »
Happy Holidays to one and all!

So I am attempting an ESB for my next batch (planned recipe follows), and would like to get an idea for the water profile to use. I am using 100% distilled water, so adjusting the mineral content from scratch. I have the paid version of Bru'n Water, but do not see a clear choice for anything predetermined for a bitter. Any suggestions would be most welcome. Thank you in advance.

Steve

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Offline dmtaylor

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Re: Water Profile for an ESB
« Reply #1 on: December 26, 2021, 05:32:46 pm »
Standard water for ESB would be Burton.  Or you could try Amber Bitter.
Dave

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Online BrewBama

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Water Profile for an ESB
« Reply #2 on: December 26, 2021, 07:53:16 pm »
High SO4 with restrained Cl which helps accentuate hop bitterness / dryness: using distilled water, 1 tsp CaCl, 2 tsp Gypsum in 6.5 post boil gallons:

Calcium: 118.3 ppm
Sulfate: 178.9 ppm
Chloride: 77.3 ppm
Sulfite/Chloride Ratio: 2.31

Increase sulfate to your liking.  250+ is not unheard of.
« Last Edit: December 26, 2021, 08:53:32 pm by BrewBama »

Offline mabrungard

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Re: Water Profile for an ESB
« Reply #3 on: December 26, 2021, 08:02:16 pm »
Burton would be extreme. The Pale Ale profile could work, but even that might be a bit much for some tastes. The Dry profiles are decent starting points and they give a brewer the opportunity to boost a glass of the finished beer with post-fermentation mineral doses to see if “higher” is the direction that tastes better to them.
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Offline hopfenundmalz

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Re: Water Profile for an ESB
« Reply #4 on: December 26, 2021, 08:45:19 pm »
Fullers say they just add Gypsum to London water to get the Ca up to 100 ppm. They make the only ESB in the UK, as ESB is their trademark.
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Offline SteveWGB

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Re: Water Profile for an ESB
« Reply #5 on: December 27, 2021, 07:49:04 am »
Thanks to you all for the help!
I think I will start with the Amber Dry profile and make any future adjustments from there.
Cheers!
Steve

Offline erockrph

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Re: Water Profile for an ESB
« Reply #6 on: December 27, 2021, 06:28:19 pm »
Burton would be extreme. The Pale Ale profile could work, but even that might be a bit much for some tastes. The Dry profiles are decent starting points and they give a brewer the opportunity to boost a glass of the finished beer with post-fermentation mineral doses to see if “higher” is the direction that tastes better to them.
I agree completely here. High sulfate may be more faithful to some actual commercial beers, but can be off-putting to some. Starting at a more moderate level and then boosting at serving to taste keeps you from risking an entire batch that may not suit your tastes.
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