ESB - but is it hoppy enough?

[DropKickMurphy]

So I've been bottling an ESB which has been fermenting for the last 8 days. Its a 2-gallon batch made with 1kg of medium spraymalt, 45g of crystal malt, 30g black malt and 25g of Tettnang (5.46%) at 60mins

I left this on a rolling boil with 3l of water, then added 10g of Willamette (5.2%) at 15m then a further 10g of Tettnang (5.46%) at 5m for a calculated final IBU of 16.

I sieved the hops and grains out and then topped the batch up to a rough 9l in my small FV then when it had cooled I added about half of an 11g packet of Gervin G11 yeast.

I bottled it today and it had a lovely colour and flavour to it already!

I'm hoping that it has sufficiently bitter character, as 16 IBU seemed a little on the low side, I'm also hoping for a slightly more grainy character from adding the grains, not sure about the black malt but its an interesting experiment if nothing else.

Any feedback gratefully received!

DKM

 

[pintofmild]

Spamming again,,,

 

[MyQul]

16IBU is very low for a ESB, what's the OG? I only ask as with such a low IBU is may wll turn out quite sweet.

Dont know anything about G11 yeast (isn't that a wine yeast) but if it's a high attenuator it might save you.

 

[DropKickMurphy]

Yes thats what I worried about - the OG was 1040 and aiming for 1010 ish when I'm finished but asI said its a bit experimental.

I iz tard re the yeast, its actually (having checked the packet) Gervin GV12 ale yeast. I think you are right and G11 is indeed a wine yeast. It would have been a bit of a write-off if I'd used wine yeast as well!

The recipe is one cribbed from a 'clone brews' book i was recently given, the IBU of the original was about 9, I thought I'd pep it up a bit but didn't want to stray too far from the original recipe as otherwise there wasn't much point using it in the first place.

I shall have to see what the end result comes out like. What is a good IBU to aim for with an ESB? I've about got used to using an IBU calculator but still learning about the nuances of different hops and what suits different beer styles.

 

[MyQul]

I usually get about 83% attenuation with G12 so thats gonna help you out a bit.

Are you sure the origenal receipe was 9 IBU don't think I've even heard of a beer with a IBU so low.

Fullers ESB is about 35IBU as an example

 

[MyQul]

Having thought about it I reckon you might have just about got away with it.

You say that its an ESB but has an OG of 1.040? ESBs are stong beers with a OG nearer 1.050. Your beer is more like a mild or ordinary bitter OG. Mild IBU's are usually about 20-25 so I think combining all this with the high attentuation of the G12 I think your beer will end up being like a mild

 

[DropKickMurphy]

Thanks MQ,

I appreciate the feedback - I'll see how it comes out, hopefully it'll be drinkable at least. Possibly worth having another look at the recipe when I have some more hops to hand, as it was I just cobbled something together based on the leftovers I had lying around, loosely based on the one in the book.

Thanks again :-)

 

[buzzharvey22]

I calculate 52 IBU's for those figures unless im mistaken....