ESB Help

[clibit]

http://www.the-home-brew-shop.co.uk/aca ... tgy-dJdU6I

Never used it, but I know Fullers use it or used to darken some of their beers, and other breweries. It's caramelised sugar, it's been around a while...

http://barclayperkins.blogspot.co.uk/20 ... -1885.html

 

[Good Ed]

Brupaks do it, available from a good few online homebrew shops, it's used a lot in mild's, but I wouldn't use it for an ESB, adds flavour and colouring

 

[rodwha]

The only thing we seem to have is Belgian candy sugars. I'm surprised.

 

[Good Ed]

you can make your own HERE

 

[morethanworts]

I just didn't want a 9 SRM ESB. It just doesn't seem right, and I'm not sure how else I can pick up the color as my local brew shop doesn't offer any British crystal. Is there something commonly used other than crystal that has 100 or more L*?

It sounds like you may be complicating things a little, if it's just the colour that you are trying to tweak. As I mentioned above, Graham Wheeler (author of one of our most loved brewing guides over here) just uses tiny amounts of black malt in some of his recipes to adjust colour - as little as 15g in a 23L batch in at least one of them.

I see black malt is generally available in Texas, though I'm not sure how locally to you (click)

 

[rodwha]

Doesn't black malt have a heavily roasted/burnt taste?

Wouldn't carafa II or III special do the job well?

 

[morethanworts]

Doesn't black malt have a heavily roasted/burnt taste?

Yes, but according to several of Graham Wheeler's recipes, up to 50 or 60g in 23L in bitters and ESBs is fine. I can't speak from experience on that until I've done this weekend's brew, but you'll find lots of support for his recipes on this forum.

 

[zgoda]

I use carafa Spezial when I'm out of regular roasted malts. Both are fine in such small quantities.