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ESB design for Flyfisherwes
  • flyfisherwesflyfisherwes
    Posts: 1,053
    So I'm doing an ESB on wednesday. I've never made or drank an ESB and I have no clue where to start or finish for that matter. This is what I have:


    HOP AA%
    columbus 12.8
    Magnum 11.6
    Cascade 6.6
    willamette 6
    Tettnanger 4
    Magnum 11.6
    cascade leaf 8.8
    crystal leaf 3.3

    Galena 13.2
    Nuggett 12.4
    Colombus 13.3
    Summit 15.5
    Warrior 16
    Willamette 4


    My malts:

    Two Row
    Marris Otter
    Crystal 60
    Crystal 120
    Vienna
    Aromatic
    Victory
    Unmalted Wheat
    Chocolate
    Rye
    Crystal 10
    Special B

    I am planning to use a WLP002 yeast cake from a magic hat #9 clone that was 1.050 OG.

    Thanks! All comments and recommendations are welcome and appreciated.

    Fly
  • LothosLothos
    Posts: 2,146
    esb try out
    Kettle Vol 8.11 gal @212 Deg
    Size: 6.35 gal
    Efficiency: 80.0%
    Attenuation: 75.0%
    Calories: 564.46 kcal per 22.0 fl oz

    Original Gravity: 1.092 (1.026 - 1.120)
    Terminal Gravity: 1.023 (0.995 - 1.035)
    Color: 16.02 (1.0 - 50.0)
    Alcohol: 9.11% (2.5% - 14.5%)
    Bitterness: 71.2 (0.0 - 100.0)

    Ingredients:
    18.69 lb 2-Row Brewers Malt
    1.04 lb Crystal 120
    1.04 lb CaraMalt
    3.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60 m
    2.0 oz Cascade (5.5%) - added during boil, boiled 30 m
    2.0 oz East Kent Goldings (5.0%) - added during boil, boiled 3.0 m
    1.0 ea WYeast 1768 English Special Bitter
    or
    2.0 ea Danstar 3767 Nottingham

    Ain't that a Bitch
  • flyfisherwesflyfisherwes
    Posts: 1,053
    Im not sure I can do an ESB that high gravity. I'd have to do less than 5 gallons because my biab bag wont hold that much grain.
    Thanks tho.
  • flyfisherwesflyfisherwes
    Posts: 1,053

    Im not sure I can do an ESB that high gravity. I'd have to do less than 5 gallons because my biab bag wont hold that much grain.
    Thanks tho.



    nevermind... upon further inspection I found that I am retarded.
  • LothosLothos
    Posts: 2,146

    Im not sure I can do an ESB that high gravity. I'd have to do less than 5 gallons because my biab bag wont hold that much grain.
    Thanks tho.



    nevermind... upon further inspection I found that I am retarded.



    1 point Lothos
    Ain't that a Bitch
  • flyfisherwesflyfisherwes
    Posts: 1,053
    still... I think I would rather do one with slightly less alcohol. maybe.
  • flyfisherwesflyfisherwes
    Posts: 1,053
    I also do not have a lot of those ingredients..... I need to use what I have because I'm doing it wednesday.
  • LothosLothos
    Posts: 2,146

    still... I think I would rather do one with slightly less alcohol. maybe.



    what % would you like
    i can fix it
    use Crystal 60 instead of Caramalt
    and id use willamette 6 instead of East Kent Goldings
    Ain't that a Bitch
  • LothosLothos
    Posts: 2,146
    ok here is what i got
    Ain't that a Bitch
  • LothosLothos
    Posts: 2,146
    esb try out

    KETTLE Vol 8.11 @212 Deg
    Final Vol
    Size: 6.35 gal
    Efficiency: 80.0%
    Attenuation: 75.0%
    Calories: 418.62 kcal per 22.0 fl oz

    Original Gravity: 1.068 (1.026 - 1.120)
    Terminal Gravity: 1.017 (0.995 - 1.035)
    Color: 17.49 (1.0 - 50.0)
    Alcohol: 6.75% (2.5% - 14.5%)
    Bitterness: 66.4 (0.0 - 100.0)

    Ingredients:
    13.50 lb 2-Row Brewers Malt
    1.04 lb Crystal 120
    1.04 lb Crystal 60
    3.0 oz Tettnanger (4.5%) - added during boil, boiled 60 m
    2.0 oz Cascade (5.5%) - added during boil, boiled 30 m
    2.0 oz Tettnanger (4.5%) - added during boil, boiled 3.0 m
    1.0 tsp Irish Moss - added during boil, boiled 15.0 m
    1.0 ea White Labs WLP002 English Ale

    Ain't that a Bitch
  • ThymThym
    Posts: 103,796
    Why no MO for the ESB?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • LothosLothos
    Posts: 2,146
    Lakewood said:

    Why no MO for the ESB?



    well break it up than with marris otter and 2 row
    or use all MO

    was just giving options
    Ain't that a Bitch
  • LothosLothos
    Posts: 2,146
    Lothos said:

    Lakewood said:

    Why no MO for the ESB?



    well break it up than with marris otter and 2 row
    or use all MO

    was just giving options


    Dang
    Ain't that a Bitch
  • ThymThym
    Posts: 103,796
    Lothos said:

    Lakewood said:

    Why no MO for the ESB?



    well break it up than with marris otter and 2 row
    or use all MO


    :) ha it was more question than critique. I was just wondering because i associate esb with english style ale and would gravitate toward mo as an english base. The 2-row makes me think apa.

    But i bet you could get away with it in either caregory ;)
    The only thing between me and a train wreck is blind luck..... - Kenny
  • LothosLothos
    Posts: 2,146
    i just didnt think about it
    and didnt know how much grain wes has


    If it was mine it would be MO all the way and kent goldings
    Ain't that a Bitch
  • ThymThym
    Posts: 103,796
    I'll assume a limitless supply of all ingredients listed ;)
    The only thing between me and a train wreck is blind luck..... - Kenny
  • flyfisherwesflyfisherwes
    Posts: 1,053
    Lakewood said:

    I'll assume a limitless supply of all ingredients listed ;)



    this
  • C_BC_B
    Posts: 77,639
    Lothos said:

    Lothos said:

    Lakewood said:

    Why no MO for the ESB?



    well break it up than with marris otter and 2 row
    or use all MO

    was just giving options


    Dang

    Have you had your rabies shot recently? The evil monkey does bite (regardless what Lake claims...)
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,639
    I'm not much of a recipe designer yet, so carry on with the actual topic. Please, I insist.
    "On it. I hate software." ~Cpt Snarklepants
  • flyfisherwesflyfisherwes
    Posts: 1,053
    Actually I have probably about 15-20 lbs of MO left. But I have the hook up on an English Pale malt of some sort. Something "Promise." The great guys over at Bridge Brew Works hooked me up with a 55lb sack. I'm not sure what it equates to. But its an English Pale Malt. So it should work? I'm really planning on using it as my base malt in just about everything. I really don't care how true to a style I stay. If I have to make up a new name for something thats what I'll do. I can't see calling a hoppy black beer an IPA but I could see calling it a Black Indian Ale. I just want to drink good beer.


    If everyone agrees that this recipe should turn out pretty good then I'll make it. Looks ok to me but I really don't have a clue about esbs. Seems similar to an IPA really...just with different kinds of hops. And no dry hops.

    I need more instruction about what temp to mash and how long to mash/boil though.
  • LothosLothos
    Posts: 2,146
    id mash at 152Deg 90 min sparge with 170 deg water boil wort 60 min
    Ain't that a Bitch
  • ThymThym
    Posts: 103,796

    Actually I have probably about 15-20 lbs of MO left. But I have the hook up on an English Pale malt of some sort. Something "Promise." The great guys over at Bridge Brew Works hooked me up with a 55lb sack. I'm not sure what it equates to. But its an English Pale Malt. So it should work? I'm really planning on using it as my base malt in just about everything. I really don't care how true to a style I stay. If I have to make up a new name for something thats what I'll do. I can't see calling a hoppy black beer an IPA but I could see calling it a Black Indian Ale. I just want to drink good beer.


    If everyone agrees that this recipe should turn out pretty good then I'll make it. Looks ok to me but I really don't have a clue about esbs. Seems similar to an IPA really...just with different kinds of hops. And no dry hops.

    I need more instruction about what temp to mash and how long to mash/boil though.



    Golden promise i believe. Ive never used it. But it should make a great base for any english style. Most brewers/breweries find a base malt they like and build most of their beers around it. I use 2- row... everything starts with 2-row for me. If it doesnt have 2-row i probably didnt brew it ;)

    I like 2-row because of it light color, i'm not sure of the grain color for golden, but as the name implies im sure its a light straw also.

    I would crush some and mash it in a bowl of hot water for an hour to ger an idea of the flavor and color... but thats just me.

    And yeah, that recipe that lothos posted would be good, with or without the mo in it.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 103,796
    Lothos said:

    id mash at 152Deg 90 min sparge with 170 deg water boil wort 60 min



    90 min conversion rest at 152 might be a little long, id use an iodine test and raise to mash out temps as soon as you reach full conversion, unless you are looking for dry.

    Otherwise agreed.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 103,796
    Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish(particularlyifsulfate water is used). Generally no diacetyl, although very low levels are allowed.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,486
    ESB is one of my favorite styles.....
    I would use the MO..... save the Golden Promise for a Wee Heavy....

    Were it me..... I would go for something like this for a 5-gallon batch:

    9.5-10-pounds MO
    0.75-pounds Crystal 60 (seems like a lot, but you want the un-fermentables)
    1-oz. Chocolate Malt

    Go with the Willamette.... unless you can come across some EKG.....

    either first wort hop or go with:
    2-oz. 60-min.
    1-oz. 5-min.
    depending on the AA..... shoot for an IBU of around 50. But I tend to add more late addition than traditional, but that's how I roll....

    forget what you listed for yeast..... S-04 is good.

    Single infusion mash at 154-155 for 1-hour.... (you want some body)
    batch sparge twice at 170.
    Careful when you dough in.... MO tends to clump...... worth it though.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 103,796
    I havent had an ESB since i was .... a lot younger.... and i tried a red hook... i really found nothing enjoyable about that beer.
    The only thing between me and a train wreck is blind luck..... - Kenny