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Well I have no experience with ESB's other than sampling, I know it's an English beer which will define my yeast, hops and base malts. Any recommendations or changes to this?

"The Warden's my Extra Special Bitter"
(The Warden is my wifes pet name haha)

Fermentable
9lb Maris Otter
8oz Carapils
8oz Victory
8oz Vienna
4oz Crystal 60
4oz Crystal 30
4oz Chocolate Malt

Hops
0.75 oz Willamette
0.75 oz Willamette
0.75 oz Willamette
0.75 oz Willamette

Yeast
Safale US-04

Other
1/2 Whirlfloc Tablet

I did one similar with EKG that was quite nice

I did an ESB a while back that a few of the other guys have brewed as well. I think I'll likely be brewing it again this fall.

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jeffsmith wrote:I did an ESB a while back that a few of the other guys have brewed as well. I think I'll likely be brewing it again this fall.

http://brewnosers.org/forums/viewtopic. ... 65&p=74382" onclick="window.open(this.href);return false;

omfg I can't believe I forgot the Victory Malt. Wanting that bready profile to go with it. Thanks for sharing your recipe. I don't have most of the ingredients on hand but you reminded me of 1 important malt.

Here is the final recipe. Would anyone recommend any changes to my ESB recipe or temps?

Recipe Specifications
--------------------------
Boil Size: 31.10 l
Post Boil Volume: 24.44 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.057 SG
Estimated Color: 9.4 SRM
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
1 lbs Victory Malt (25.0 SRM) Grain 2 7.8 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.9 %
8.0 oz Vienna Malt (3.5 SRM) Grain 4 3.9 %
6.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5 2.9 %
6.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.9 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 7 17.9 IBUs
0.75 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 10.3 IBUs
0.75 oz Willamette [5.50 %] - Boil 20.0 min Hop 9 8.1 IBUs
0.75 oz Willamette [5.50 %] - Boil 5.0 min Hop 10 2.7 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.64 l of water at 160.2 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Keith wrote: Boil Size: 31.10 l
Post Boil Volume: 24.44 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.057 SG
Estimated Color: 9.4 SRM
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 60 Minutes

You know your system better than anyone, but do you really get roughly 7L of boil-off in a 60 minute boil? I did a 120min boil on Saturday and only saw 5-6L boil-off. Mind you, I'm in a 9 gallon pot and only did a really vigorous boil for the first 1/2 hour or so, the rest was more like a strong simmer.

I consistently get 6.67L boil off per hour on the 15G pot.

Temps look fine. What's your yeast and predicted FG?

Looks to be 1.014 is the final gravity and I'll be using US-04 on this beer.

mumblecrunch wrote:

Keith wrote: Boil Size: 31.10 l
Post Boil Volume: 24.44 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.057 SG
Estimated Color: 9.4 SRM
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 60 Minutes

You know your system better than anyone, but do you really get roughly 7L of boil-off in a 60 minute boil? I did a 120min boil on Saturday and only saw 5-6L boil-off. Mind you, I'm in a 9 gallon pot and only did a really vigorous boil for the first 1/2 hour or so, the rest was more like a strong simmer.

It's been fairly accurate, however haven't completely dialed it in 100%. However my beer SG has been pretty bang on so far to date.

LeafMan66_67 wrote:I consistently get 6.67L boil off per hour on the 15G pot.

Temps look fine. What's your yeast and predicted FG?

I'm 6.8 nearly every time I brew.

LeafMan66_67 wrote:I consistently get 6.67L boil off per hour on the 15G pot.

Keith wrote:It's been fairly accurate, however haven't completely dialed it in 100%. However my beer SG has been pretty bang on so far to date.

dexter wrote:I'm 6.8 nearly every time I brew.

Thanks guys; I'm strongly considering replacing my 9G pot with a 15G and this is very useful information to have.

Keith wrote:Here is the final recipe. ...

Yup. I'd drink that.

So I've modified my recipe on this and removed the Chocolate malt and Jimmy'd (thanks for the help Jimmy) up my water profile.

Adding the below water additions to the pockwock water profile.

7.24 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4.49 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
3.86 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 -

Keith wrote:So I've modified my recipe on this and removed the Chocolate malt and Jimmy'd (thanks for the help Jimmy) up my water profile.

Adding the below water additions to the pockwock water profile.

7.24 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4.49 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
3.86 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 -

All I did was gave you the water profile for an ESB from the water book. It was quite easy, actually.

Still gave me the profile, so you Jimmy'd it up good.