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AHS Fall ESB
  • jlwjlw
    Posts: 16,410
    Here is the recipe for one of the kits I bought from AHS. What do you think about the mash temp at 152*? Not much else i can change except for maybe the hop schedule.



    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Fall ESB
    Brewer: Yo Mama
    Asst Brewer:
    Style: Extra Special/Strong Bitter (English Pale Ale)
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 7.19 gal
    Post Boil Volume: 5.98 gal
    Batch Size (fermenter): 5.25 gal
    Bottling Volume: 5.25 gal
    Estimated OG: 1.053 SG
    Estimated Color: 12.8 SRM
    Estimated IBU: 36.3 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.1 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    8 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 84.3 %
    1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.6 %
    8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 4.8 %
    2.1 oz Caramel Wheat Malt (46.0 SRM) Grain 4 1.3 %
    1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 5 28.3 IBUs
    0.75 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 6 7.1 IBUs
    0.25 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 7 1.0 IBUs
    1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 10 lbs 6.1 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 14.49 qt of water at 166.4 F 152.0 F 60 min

    Sparge: Drain mash tun, Batch sparge with 1 steps (5.06gal) of 168.0 F water
    Notes:
    ------
  • jlwjlw
    Posts: 16,410
    Oh and two things that are different. BS didn't have Crystal 90 so I used 80 just to plug it in I figured it was close enough just to get built out.

    Also, I'm using Sterling Yeast English Ale Yeast 514 not US04 but again BS didn't have Sterling as a yeast.
  • ceanntceannt
    Posts: 47,190
    I normally mash these at 154.... but this recipe calls for a lot of crystal... way more than I would put in there... so 152 will work just fine

    I would also bump the 5 minute hop addition up to an ounce... but I'm a wild and crazy guy....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    ceannt said:

    I normally mash these at 154.... but this recipe calls for a lot of crystal... way more than I would put in there... so 152 will work just fine

    I would also bump the 5 minute hop addition up to an ounce... but I'm a wild and crazy guy....



    Well. I would like to bump the hops but that is all they gave me so ill have to go with that. Unless I can find hops in the freezer
  • ceanntceannt
    Posts: 47,190
    jlw said:

    ceannt said:

    I normally mash these at 154.... but this recipe calls for a lot of crystal... way more than I would put in there... so 152 will work just fine

    I would also bump the 5 minute hop addition up to an ounce... but I'm a wild and crazy guy....



    Well. I would like to bump the hops but that is all they gave me so ill have to go with that. Unless I can find hops in the freezer


    bummer.....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    That's the problem with kits, which is why I almost never buy them. But this ESB is being brewed for a friend so in a way I don't exactly care.
  • ceanntceannt
    Posts: 47,190
    It's all good then
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,013
    ceannt said:

    I normally mash these at 154.... but this recipe calls for a lot of crystal... way more than I would put in there... so 152 will work just fine

    I would also bump the 5 minute hop addition up to an ounce... but I'm a wild and crazy guy....



    agreed on all points.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,410
    I have no SG'd in the freezer but I do have

    Magnum
    Goldings3/4 oz (i don't know if they Styrian)
    and some WGV 8 oz

    What would you do?
    @ceannt @fromzwolle
  • FuzzyFuzzy
    Posts: 46,013
    jlw said:

    I have no SG'd in the freezer but I do have

    Magnum
    Goldings3/4 oz (i don't know if they Styrian)
    and some WGV 8 oz

    What would you do?
    @ceannt @fromzwolle



    wgv goldings!
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 47,190
    WGV! !!!!!!!!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,190
    Late additions ... best aroma hop on the planet
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    How much and would you add anohter hop addition? Or just add more in at the 5 min?
  • ceanntceannt
    Posts: 47,190
    An ounce to 2 ounces ... between 5 minutes and flameout
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    I'll make it 2 oz's
  • ceanntceannt
    Posts: 47,190
    jlw said:

    I'll make it 2 oz's



    Kinda figured you would :)
    modern versions lean way more towards bittering additions ... but used to be way more hop forward ....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,190
    Just a thought .... you might want to toss in about 2 ounces of light brown sugar in there (late)... might take the edge off the sweetness of all that crystal
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    Good idea on the sugar. I don't like all the crystal but they don't tell ou amounts until you get the package.
  • ceanntceannt
    Posts: 47,190
    Yeah .... pretty much ....
    I use a little less than half of what they put in there ......
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,013
    jlw said:

    Good idea on the sugar. I don't like all the crystal but they don't tell ou amounts until you get the package.



    one of the reasons i don't do kits. that and the cost.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,013
    ceannt said:

    Just a thought .... you might want to toss in about 2 ounces of light brown sugar in there (late)... might take the edge off the sweetness of all that crystal



    brown sugar is tasty in beer. do it.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 47,190

    ceannt said:

    Just a thought .... you might want to toss in about 2 ounces of light brown sugar in there (late)... might take the edge off the sweetness of all that crystal



    brown sugar is tasty in beer. do it.


    Very tasty ... especially in one of these ....
    you could actually go up to 4 ounces ... but 2 is probably enough at this gravity
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,410
    The cool thing about these add on's is its now my recipe.
  • ceanntceannt
    Posts: 47,190
    jlw said:

    The cool thing about these add on's is its now my recipe.



    This!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.