Dark ESB

[deadpoetic0077]

Going for a Dark ESB here. Any reccomendations? Ive never used EKG hops so im not sure if I have everything right on those. Also I have never adjusted water before but for this style, I want to give it a try! Do those numbers look correct? Do I need to buy individual minerals? Or can I use baking soda to get my bicarbonate and sodium? What about the rest of them?

HOME BREW RECIPE:
Title: Nicks ESB

Brew Method: BIAB
Style Name: Dark ESB
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 5.2 gallons
Boil Gravity: 1.033
Efficiency: 74% (brew house)

STATS:
Original Gravity: 1.057
Final Gravity: 1.018
ABV (standard): 5.2%
IBU (tinseth): 34.33
SRM (morey): 28.23

FERMENTABLES:
0.5 lb - United Kingdom - Extra Dark Crystal 120L (8%)
5.5 lb - United Kingdom - Maris Otter Pale (88%)
0.25 lb - United Kingdom - Roasted Barley (4%)

HOPS:
0.75 oz - EKG, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 27.65
0.5 oz - EKG, Type: Pellet, AA: 5, Use: Boil for 10 min, IBU: 6.68

MASH GUIDELINES:

1. Temp: 155 F, Time: 60 min, Amount: 5.2 gal

OTHER INGREDIENTS:
0.75 tsp - Irish Moss, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Wyeast - English Special Bitter 1768
Starter: yes
Form: Liquid
Attenuation (avg): 70%
Flocculation: High
Optimum Temp: 64 - 72 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: table sugar
CO2 Level: 2.0 Volumes

TARGET WATER PROFILE:
Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes:

[dilluh98]

IMO, I generally wouldn’t add sodium bicarbonate to get specific values for Na+ or HCO3- as they don’t really contribute positively to the flavor of the beer (or the health of the fermentation). I’ll use NaHCO3 for pH adjustment in a pinch but I’ve mostly switched to lime, Ca(OH)2, for that purpose.

[rookie_l_a (Steve Ruch)]

Where are you located? Once dechlorinated your water might be good as is.
About the only thing I do to my water is make sure there’s no chlorine, although I do mix in some distilled water when I brew a Czech pils.

[kramerog]

The use of regional water profiles as a target is largely outdated.  In a nutshell, you want enough calcium for yeast health and for clarification; proper mash pH; and appropriate levels of sulfate and chloride for flavor.  Depending on your water there may not be any adjustment necessary.  What do you know about the water you use?  How have your mashes gone before?

[erockrph]

From a recipe standpoint, I think everything looks good except for the FG. I’d mash lower and/or sub in some sugar for part of the Maris Otter. I’d want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

[goschman (Iliff Ave)]

How about some English chocolate malt instead of roasted barley? Just a thought.

[deadpoetic0077]

@erockrph

From a recipe standpoint, I think everything looks good except for the FG. I’d mash lower and/or sub in some sugar for part of the Maris Otter. I’d want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

That’s a good idea. I think I may do that. I agree that that FG may be a bit high.

@goschman

How about some English chocolate malt instead of roasted barley? Just a thought.

I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8

[deadpoetic0077]

Where are you located? Once dechlorinated your water might be good as is.
About the only thing I do to my water is make sure there’s no chlorine, although I do mix in some distilled water when I brew a Czech pils.

Im in Jax FL, which the water where I live is not good for brewing. it is SUPER SUPER hard. Like 400+ in my area. Other places around jax are OK for brewing from what I have heard.

@kramerog

The use of regional water profiles as a target is largely outdated.  In a nutshell, you want enough calcium for yeast health and for clarification; proper mash pH; and appropriate levels of sulfate and chloride for flavor.  Depending on your water there may not be any adjustment necessary.  What do you know about the water you use?  How have your mashes gone before?

I have not used my municipal water before. I have always used “drinking water” from my supermarket and it has worked well for me. I have never tested/ adjusted PH before for the mash though so I think If I do that it would make a difference. That may be where I start before going down the rabbit hole of adding salts to the water.

If I am not mistaken, the regional profiles are a bit outdated like you said, but sometimes adding some of the water profile additions of the locations water can help elevate certain aspects of the beer. However, I am a novice at this part so I could be way off

[goschman (Iliff Ave)]

@deadpoetic0077

@erockrph

From a recipe standpoint, I think everything looks good except for the FG. I’d mash lower and/or sub in some sugar for part of the Maris Otter. I’d want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

That’s a good idea. I think I may do that. I agree that that FG may be a bit high.

@goschman

How about some English chocolate malt instead of roasted barley? Just a thought.

I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8

To be honest, the only roasted malt I normally use is carafa.

I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in…

At 1-2% I would say it probably wouldn’t make a difference but at 4% I am not so sure.

[dilluh98]

My standard bitters recipe has 1% pale chocolate malt. It’s mostly for color addition and I haven’t done a side by side without that addition, but I do think it does give a touch of chocolate/roast character that gives a bit more interest to the malt side as the remainder of the grain bill is 7% torrified wheat + 92% MO. I’d agree that roasted barley may be a bit too much roast character but it’s not a bad idea to add a touch of a dark malt to your bitters.

[deadpoetic0077]

@dilluh98

My standard bitters recipe has 1% pale chocolate malt. It’s mostly for color addition and I haven’t done a side by side without that addition, but I do think it does give a touch of chocolate/roast character that gives a bit more interest to the malt side as the remainder of the grain bill is 7% torrified wheat + 92% MO. I’d agree that roasted barley may be a bit too much roast character but it’s not a bad idea to add a touch of a dark malt to your bitters.

That sounds like a good recipe. Ill have to look up terrified wheat… never used that before. Does that just help with head retention?

@goschman

@deadpoetic0077

@erockrph

From a recipe standpoint, I think everything looks good except for the FG. I’d mash lower and/or sub in some sugar for part of the Maris Otter. I’d want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

That’s a good idea. I think I may do that. I agree that that FG may be a bit high.

@goschman

How about some English chocolate malt instead of roasted barley? Just a thought.

I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8

To be honest, the only roasted malt I normally use is carafa.

I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in…

At 1-2% I would say it probably wouldn’t make a difference but at 4% I am not so sure.

That was my other concern, that 4% was too much for the roasted barley, but it seems like chocolate may be the way to go.

[skatz (Stevie)]

You think your water is hard, my water hardness ranges from 500-900 depending on the sources used in that days blend.

[deadpoetic0077]

You think your water is hard, my water hardness ranges from 500-900 depending on the sources used in that days blend.

O_O holy hard… do rocks come out of your faucet? you could stone a man to death with your shower…

[erockrph]

@deadpoetic0077

@dilluh98

My standard bitters recipe has 1% pale chocolate malt. It’s mostly for color addition and I haven’t done a side by side without that addition, but I do think it does give a touch of chocolate/roast character that gives a bit more interest to the malt side as the remainder of the grain bill is 7% torrified wheat + 92% MO. I’d agree that roasted barley may be a bit too much roast character but it’s not a bad idea to add a touch of a dark malt to your bitters.

That sounds like a good recipe. Ill have to look up terrified wheat… never used that before. Does that just help with head retention?

No, it mainly just cowers in the corner [emoji14]

But seriously, torrified wheat does add head retention. It is very similar to flaked wheat in that regard. And it also has a characteristic nutty flavor that goes very nicely in English ales.

[kramerog]

@deadpoetic0077

Where are you located? Once dechlorinated your water might be good as is.
About the only thing I do to my water is make sure there’s no chlorine, although I do mix in some distilled water when I brew a Czech pils.

Im in Jax FL, which the water where I live is not good for brewing. it is SUPER SUPER hard. Like 400+ in my area. Other places around jax are OK for brewing from what I have heard.

@kramerog

The use of regional water profiles as a target is largely outdated.  In a nutshell, you want enough calcium for yeast health and for clarification; proper mash pH; and appropriate levels of sulfate and chloride for flavor.  Depending on your water there may not be any adjustment necessary.  What do you know about the water you use?  How have your mashes gone before?

I have not used my municipal water before. I have always used “drinking water” from my supermarket and it has worked well for me. I have never tested/ adjusted PH before for the mash though so I think If I do that it would make a difference. That may be where I start before going down the rabbit hole of adding salts to the water.

If I am not mistaken, the regional profiles are a bit outdated like you said, but sometimes adding some of the water profile additions of the locations water can help elevate certain aspects of the beer. However, I am a novice at this part so I could be way off [emoji14]

@goschman

@deadpoetic0077

@erockrph

From a recipe standpoint, I think everything looks good except for the FG. I’d mash lower and/or sub in some sugar for part of the Maris Otter. I’d want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

That’s a good idea. I think I may do that. I agree that that FG may be a bit high.

@goschman

How about some English chocolate malt instead of roasted barley? Just a thought.

I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8 [emoji14]

To be honest, the only roasted malt I normally use is carafa.

I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in…

At 1-2% I would say it probably wouldn’t make a difference but at 4% I am not so sure.

Sounds like going back to store-bought water would be the way to go and then add appropriate amounts of CaSO4 and/or CaCl2 for the style.

[brewinhard]

I second the vote for English chocolate malt. I would suggest pale chocolate malt for this purpose (around 180-200L).

[deadpoetic0077]

If I am adding CaCl2 and CaSo4, should I use RO water? Or just use the drinking water I have been using and buffer from there? So far the drinking water has produced some great beers!

@brewinhard

I second the vote for English chocolate malt. I would suggest pale chocolate malt for this purpose (around 180-200L).

That’s for the recommendation! I think ill use the chocolate malt now due to everyones reccomendations!

[kramerog]

@deadpoetic0077

If I am adding CaCl2 and CaSo4, should I use RO water? Or just use the drinking water I have been using and buffer from there? So far the drinking water has produced some great beers!

@brewinhard

I second the vote for English chocolate malt. I would suggest pale chocolate malt for this purpose (around 180-200L).

That’s for the recommendation! I think ill use the chocolate malt now due to everyones reccomendations!

I’d go with your drinking water.  If you decide to use a mash pH spreadsheet then I’d recommend RO assuming you don’t know the chemistry of the drinking water.

[dilluh98]

@erockrph

But seriously, torrified wheat does add head retention. It is very similar to flaked wheat in that regard. And it also has a characteristic nutty flavor that goes very nicely in English ales.

Yup, I really like the subtle nutty flavor torrified wheat gives.