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American Meets ESB
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 19.50 L
This is a standard recipe of ESB except the use of American hops instead of English ones. Though willamette is developed from fuggle (as far as I remember), they are quite different in character. I intend to try out its match with ESB. American magnum is also used for bittering, instead of target hop which I use normally.
January 26, 2016 pm 04:01pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 4.670 kg
Pale Ale Malt; Weyermann®
Pale Ale Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
- 0.227 kg
Crystal 15; Great Western
Crystal 15; Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 0.190 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.113 kg
Crystal 150; Great Western
Crystal 150; Great Western
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
- 0.027 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 18 g
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 28 g
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 28 g
Willamette - 5.0 AA% whole; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly 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.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Aromatic malt was used just for consuming leftovers. Just use only biscuit malt 227g instead. 1 step temperature mashing at 67C for 90 min with mash-out at 75.6C for 10 min. Mashing water: 13.63 litters Sparging water: 18.79 litters Treat both mashing and sparging water with 1/13 tsp of Campden powder. Treat mashing water with 1 tsp of gypsum. I slept twice during the mashing, each for about 1 hour. The first sleep came at 20 min after the mash-in. After the first sleep, the mash temp became 72C. It came down to 68C in 20 min. Then I slept again. After the second sleep, the mash temp. became 62C. The yeast is actually Brewceller's premium ale yeast, which is known to be similar to S-04. Brewed on Jan. 19, 2016. I got 20.5 litters of wort with OG 1.056.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 13.2 SRM | 6 - 18 | |
| Alcohol: | 5.6% ABV | 4.6% - 6.2% | |
| Bitterness: | 45.7 IBU | 30 - 50 | |
Discussion
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