Strong Bitter Recipe - Experimental ESB v11

Recipe Info

Recipe Image

Experimental ESB v11

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
A good fit of an ESB with flavor complexity, keeping to English ingredients yet not too specific that the LHBS will carry them stock. Oats for a silky mouth feel. Keeping the ABV low for session-ability. Dry yeast because I won't have time to prep a starter. BIAB. I added a tbsp of 5.2 because the pH was pretty low (too acidic) hoping to raise it. I would prefer not to do that in the future. I think the hop utilization is a bit low using the BIAB bag for hops.

Fermentables

78% - Maris Otter Pale - UK
8
38
3
Mash
7% - Aromatic Malt - UK
0.75
35
19
Mash
7% - Brown Malt - UK
0.75
33
65
Mash
5% - Crystal 40L - CA
0.5
34
40
Mash
2% - Flaked Oats - US
0.25
37
1
Mash

Hops

No hops in this recipe

Yeast

Fermentis Safale S-04
75%

Other Stuff

Five Start 5.2
1
tbsp
Mash
Burton wate salts (g)
14
each
Boil

Mash Steps

Saccharification Rest
Direct Heat
152
60 min
Mash-Out
Direct Heat
170
5 min

Special Instructions

No special instructions in this recipe

Tasting Notes (2)

MicahEpps

Tasted on 10/30/2016 by MicahEpps

Notes:

Kegged this evening. Force carbed 30PSI for about 2 minutes. Served at 7PSI. It's good, maybe not awesome, but the bread notes are coming through. Maybe could use a touch more caramel.

MicahEpps

Tasted on 10/11/2016 by MicahEpps

Notes:

Racked to secondary on Tues 11 Oct. Very thin krausen ring. Thick flocculant yeast bed (S-05). Only lost maybe 2 fl oz of liquid. Gravity was 1.020 to 1.022. Taste- malt forward. Rather thick bodied. Hop bitterness was barely present. Could probably go with 33 to 50% more next iteration. Mainly bread and caramel notes.

Recipe Facts

Experimental ESB v11
Strong Bitter
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.013 FG
  • 35.1 IBU (tinseth) Bitterness
  • 0.67 BG:GU
  • 11.6° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 173 per 12oz Calories
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