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No Tweak? ESB
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 19.50 L
This is almost a standard ESB except that 1) German and Belgian malts are used, and 2) Zeus is used for bittering hop. The CaraRed can be replaced by any low-color crystal malts. Similarly, Belgian Biscuit malt can be replaced by a home-made toasted malt. Zeus, sometimes called as Columbus, is a high-alpha American hop with very intense herbal aroma. To be true to the style, it should be replaced by high-alpha English hops, such as Target. Boiling for 60 min. would reduce the aroma significantly. Overall, yes, I tweak a recipe but not much.
January 6, 2014 am 11:41am
5.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 4.67 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.91 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.225 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 14 g
Zeus - 14.5 AA% whole; boiled 60 min
Zeus
Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org
- 14 g
Challenger - 6.5 AA% whole; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 14 g
Challenger - 6.5 AA% whole; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 14 g
Challenger - 6.5 AA% whole; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 14 g
Challenger - 6.5 AA% whole; added dry to secondary fermenter
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Lallemand 3767 Nottingham
Lallemand 3767 Nottingham
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Notes
Treat each of the mashing water and the sparging water by 1/12 tsp of Campden powder. Also add 1 tsp of gypsum to the mashing water. Heat the mashing water 15.14 litters to 73.1 C, mash-in, and keep at 67C for 90 min. Mash-out at 76C for 15 min. Sparge with 16.61 litters of hot water at 75.6 C. Collected 25.44 litters of pre-boil wort. Add 0.5 litter of cold water to make it 25.94 litters. Brewed on 1/4/06. The OG was 1.072.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 12.5 SRM | 6 - 18 | |
| Alcohol: | 6.4% ABV | 4.6% - 6.2% | |
| Bitterness: | 47.7 IBU | 30 - 50 | |
Discussion
Tasted
2014-05-06 6:45pm
Racked to the secondary on Feb. 2, and bottled on March 16. Tasted in the end of April, and it is excellent. Bitter as it is, very drinkable and thirst quenching. Biscuit malt gives a pleasant toasty flavor which I like. Zeus hop is also very good for this beer, not overwhelming but making the beer somewhat hoppy.
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