Less hoppy, more malty.

[BradleyW]

I'm getting to really dislike "hop bombs". Fun for a while but they've just gotten, boring.

I'm looking to to more malty, less bitter beers. Current working on blonde ales but adding
Vienna or Munich to add some flavor.

All the Best,
D. White

I do like hoppy beers but you're right it's getting a bit samey

 

[Hazelwood Brewery]

I do like hoppy beers but you're right it's getting a bit samey

There’s no reason for hoppy beers to taste samey - soooo many hops to choose from (and so many grains, yeasts, adjuncts, recipes).

I love all beers, though not as keen on lagers - I know, I know!

 

[obscure]

There’s no reason for hoppy beers to taste samey - soooo many hops to choose from (and so many grains, yeasts, adjuncts, recipes).

I love all beers, though not as keen on lagers - I know, I know!

I think my primary issue with a lot of hoppy beers is the habit of a lot of “craft” brewery’s who toss in a ton of hops and make it so bitter it’s like drinking a pint of lemon juice and then try to charge £6+ a pint for the privilege.

A good IPA or NIPA is great but their are so many awful beers masquerading as them that I have become very disillusioned with the styles.

 

[Hazelwood Brewery]

I think my primary issue with a lot of hoppy beers is the habit of a lot of “craft” brewery’s who toss in a ton of hops and make it so bitter it’s like drinking a pint of lemon juice and then try to charge £6+ a pint for the privilege.

A good IPA or NIPA is great but their are so many awful beers masquerading as them that I have become very disillusioned with the styles.

That’s fair. I love a really hoppy ale but I don’t much want it cloudy and when it burns your tongue it’s more a triumph of trendiness over skill/quality.

Just sayin’

 

[UKSkydiver]

Just adding to this as I think it’s relevant.

Firstly, and well overdue, thanks for all of your input. I made an 80/‘ and it was quite nice. Since then I’ve made a ferm chamber, got water test kits and some “chemicals”, so I will give the 80/‘ another go in the future.

I’m looking to brew an ESB, looking for your thoughts please.... Now that I'm starting to appreciate the consequences of my actions, what should I do to make my brew on the maltier side?

- Higher mash temp
- Lower attenuating yeast
- Larger grain bill for higher ABV to compensate for the above
- Fewer bittering hops
- All / some of the above
- Something else (including not brewing an ESB)

 

[foxy]

Just adding to this as I think it’s relevant.

Firstly, and well overdue, thanks for all of your input. I made an 80/‘ and it was quite nice. Since then I’ve made a ferm chamber, got water test kits and some “chemicals”, so I will give the 80/‘ another go in the future.

I’m looking to brew an ESB, looking for your thoughts please.... Now that I'm starting to appreciate the consequences of my actions, what should I do to make my brew on the maltier side?

- Higher mash temp
- Lower attenuating yeast
- Larger grain bill for higher ABV to compensate for the above
- Fewer bittering hops
- All / some of the above
- Something else (including not brewing an ESB)

Higher mash temperature 66-67 C
If dry yeast SO4
Just add the base malt to the ABV you want around 5.5%
Keep bittering hops and shoot for around 40-45 IBU
Even though you want a maltier ESB it needs to be balanced.

 

[Hazelwood Brewery]

You can also use base and specialty malts that are more malty.

For your base malt try Vienna (slightly more malty) or Munich ( a little more than Vienna) rather than a pale or Pilsner malt.

For a bigger malt hit add specialty malts like crystal (a little extra maltiness) or melanoidin (a lot more malty).

 

[Northern_Brewer]

Windsor or S-33 have lower attenuation if you're sticking with dry, although they don't flocc that well.

Go for a more chloride-led water profile.

This is supposedly a good clone for Fuller's ESB (even the BJCP have finally realised that ESB is not an actual style) :