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So I purchased the Beersmith software this past weekend and was playing around with it a bit (really no idea what I'm doing with it...lol) but I thought it would be fun to try to fiddle around and try to come up with a clone of the Propller's ESB (based on the little information they post on their beer geek section of the beer). What do you guys think? (take it easy on me lol)

8lb 15.5 oz Palt Malt (2Row)
8oz Caramel/Crystal 40L
8oz Caramel/Crystal 120L
7.8oz Wheat, Flaked
8.4oz Chocolate Malt (350 SRM)

0.41oz Warrior (60 min)
0.83oz Willamette (15 min)
0.83oz Willamatte (7 min)
1.0oz Willamette (0 min)

I got a bit confused with how they rate the color (15.9 lovibond instead of SRM)...I did some looking around to find a way to convert...and the best i could some up with is the 15.9L would convert to 21 SRM. Anyone have any information on that?

Degrees Lovibond and SRM are roughly the same. I'd shoot for a 16 SRM.

ok cool...thanks!

I thought somebody had a thread going here about that beer. Might be some more info if you root around...

I had one about the I pa but I have also done a take on this beer. Looking at your recipe you are looking good. I think mine was 17.5 srm in beersmith.

Lovibond and SRM are similar but usually Lovibond is used to rate the colour of the raw material - malted barley, SRM the colour of beer. Some old school dudes still use L for everything since SRM is a fairly modern invention

the only propeller recipe I could find was for the IPA.

Thanks for the help...i'm going to make some tweeks and plan on this brew.

We shall await your addition to the recipe section.

I have tried to replicate this beer numerous times. I have normally used what they list in their beer geek section (pale, crystal, chocolate) but could never quite replicate the malt profile until I put a bit of amber malt in.

I just picked up all the ingredients and will be brewing this this weekend. I'll update as things progress.

I'm watching with interest. That is one of my very favourite beers.

Indeed, how did this turn out?

haven't brewed it yet...picked up the ingredients yesterday. I wasn't sure what yeast to use...so i'm going to give ringwood a go...i'll keep you posted.

I doubt it's ringwood, but I think Nash would know for sure.

Propeller uses Ringwood for all their ales.

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Sweeeet!

Wow, they must be one of the few breweries in NA who know how to use that yeast without creating diacetyl bombs.

mr x wrote:Wow, they must be one of the few breweries in NA who know how to use that yeast without creating diacetyl bombs.

I don't know about that lots of breweries use it and it makes fabulous beer across the board particularly in sealed conical fermenters. Diacetyl isn't a problem at all. I've used it for quite a few batches at the Thistle

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NASH wrote:Propeller uses Ringwood for all their ales.

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Ringwood indeed! We us it for everything (except Pilsener and Hefe of course).

Propeller Brewing wrote:

NASH wrote:Propeller uses Ringwood for all their ales.

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Ringwood indeed! We us it for everything (except Pilsener and Hefe of course).

You wouldn't happen to know the grain bill would ya?

Any news on the results of this brew yet? Propeller ESB is one of my favourites and would love to clone it.

Just bottled it last weekend. Color looked good...tasted pretty good. Will update again after they have a chance to condition for a few weeks.

Sampled it this weekend...been 3 weeks in bottles. Color is good, but it is missing the malty flavour like spear104 mentioned earlier. I will brew this again and try adding some amber as well. All in all though...I am happy with how it turned out...very tasty.

How much Amber Malt would you suggest?

mckay75 wrote:Sampled it this weekend...been 3 weeks in bottles. Color is good, but it is missing the malty flavour like spear104 mentioned earlier. I will brew this again and try adding some amber as well. All in all though...I am happy with how it turned out...very tasty.

describe "malty flavor"? Do you mean like a sweet maltiness or biscuity maltiness?