ESB

[Toxicdonkey]

Blended a few ESB recipes together and came up with this which I will be making tomorrow, hopefully ready for Christmas, will be pressure fermented and thrown in a corny. Does it look ok?

 

[Banbeer]

I'm no expert as I've never done this beer before but I am on Monday using the GH recipe, I presume that the caramel, crystal malt is in place of the crystal malt as I'm using chocolate malt to give it it's colour? OG looks a tad high not unless that's because you're doing a 20 min mashout? I only do 10 mins. Otherwise it looks OK.

 

[Covrich]

Looks good, what yeast are you using? In my expereince a yeast has a huge influence on these styles

 

[Toxicdonkey]

Looks good, what yeast are you using? In my expereince a yeast has a huge influence on these styles

I was planning to use crossmyloof ale yeast.

 

[Oneflewover]

I agree with @Covrich in that the yeast choice is really important. I've got an ESB fermenting now, and chose wy1968 London ESB. My recipe is similar, bit less crystal, bit of chocolate for colour and wheat for head retention. I used challenger to bitter to around 40ibu then 25g additions of EKG at 10 and 0. Your recipe looks good

 

[Toxicdonkey]

Mistakes made as 20 litres to mash and 7 to sparge ended up around 19 litres finished.. I guess I should up my mash to 25 ?

 

[Oneflewover]

Mistakes made as 20 litres to mash and 7 to sparge ended up around 19 litres finished.. I guess I should up my mash to 25 ?

Sorry didn't look at your liquor volumes at all. I tend to go with a thin mash, but around 5kg/L is very thin. Not that it'll cause you any major issues. Up the sparge volume?

 

[foxy]

Mistakes made as 20 litres to mash and 7 to sparge ended up around 19 litres finished.. I guess I should up my mash to 25 ?

I made an ESB yesterday ratio was 6.75 kg of grist into 35.5 litres of liquor, I did use 400 gram of dark crystal along with 500 gram of flaked maize. The 400 gram of crystal went in to the mash for the last 15 minutes at 77 C. (mash out) It was no sparge.
1,055 OG- 60 IBU- 12 SRM bittering hop used Super Pride and EKG aroma and EKG for dry hopping.

 

[JockyBrewer]

My ESB recipe is very very similar to the OP. Maria Otter (I like Warminsters Floor Malted) and 10% medium Crystal.

I use about 30 IBU worth of hops at 60 minutes - it’ll tend to be Challenger and WGV, and then about 25g of WGV at 10 minutes.

Ferment with yeast recovered from bottles of 1845.

 

[Toxicdonkey]

Turned out to be a fantastic pint, as good as anything I've made. Very pleased with it, few bottles gone out to neighbours and workmates, awaiting feedback.