Tweaked my ESB recipe and looking for anything you might suggest.
thanks in advance
Recipe: Heisenberg ESB TYPE: All Grain
Style: English Extra Special Strong Bitter
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.6 SRM SRM RANGE: 6.0-18.0 SRM
IBU: 44.6 IBUs IBU RANGE: 30.0-50.0 IBUs
OG: 1.055 SG OG RANGE: 1.050-1.060 SG
FG: 1.013 SG FG RANGE: 1.011-1.015 SG
BU:GU: 0.806 Calories: 197.2 kcal/12oz Est ABV: 5.4 %
EE%: 77.00 % Batch: 5.75 gal Boil: 7.73 gal BT: 60 Mins
—WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 11 lbs Total Hops: 4.75 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.4 ------
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type %
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 90.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.5 %
4.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 2.3 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.3 %
1 WLP007 Yeast
Name Description Step Temperat Step Time
Mash In Add 21.30 qt of water at 164.2 F 154.0 F 75 min
Batch sparge with 2 steps (Drain mash tun , 3.83gal) of 185.0 F water
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG Est OG: 1.055 SG
Amt Name Type %/IBU
1.75 oz Challenger [7.50 %] - Boil 60.0 min Hop 40.8 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %]5 min - Boil Hop 3.1 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] 1 min - Boil Hop 0.7 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Dry Hop 5 days
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don’t use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I’m sure it’ll be good.
Jon, I’ve got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?
Jim, the only two strains (I think) that I’ve used in milk stout were 1028 (London) and Denny’s 1450 - both were great. But I bet either 1728, 1968 or 1469 would do a good job, too. Love milk stout to add coffee to, especially !
EDIT - And Denny’s isn’t a British strain, but it works great for malty beers.
Right on. I think I’ll stick with my plan. Preface, I dont brew to meet guidelines, but it ought to get interesting in the competition world. It appears that there will be both english and american categories for all of the stouts and porters in the new guidelines. If they ever release them and if they havent changed that from the draft version.
Good to know. Never tried 1968. I hear you on the biscuit. Done it without, considered using a touch to see. It’s avangard Maris and it’s not as toasty as the floor malted Maris I used most of my previous beers.
You stole my comment. Exactly my thoughts as I read through the recipe. I don’t think MO needs biscuit, but people do it. No harm will come from it, for sure.
1968 is a personal favorite yeast for all English styles. I’ve not used 007, so I can’t compare, but you can’t go wrong with 1968.
I have done a couple of split batches over the years on a special bitter with 1968 and West Yorkshire 1469. I much prefer the 1469. The lower attenuation and diacetyl production for 1968 just wasn’t as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter. I realize that you are talking about and ESB, so not exactly the same beast, but that’s my two cents. The one downside from 1469 is it takes a little longer to finish because of the everlasting krausen. You really need to be able to crash it once fermentation is complete.