Brew #40 - Mother o' Daril ESB

05/02/2000  Mother o' Daril ESB


Category         : English E.S.B.
Method           : Full Mash
Starting Gravity : 1.058
Ending Gravity   : 1.015
Alcohol content  : 5.6%
Recipe Makes     : 15.0 gallons
Total Grain      : 32.50 lbs.
Color (srm)      : 13.9
Efficiency       : 75%
Hop IBUs         : 37.2


Malts/Sugars:
30.00 lb. British Two-Row Pale
 1.00 lb. Caramunich III
 1.50 lb. Crystal 40L


Hops:
1.00 oz. Target (UK) 11.8% 75 min
2.00 oz. Challenger (UK) 8.2% 35 min
2.00 oz. Kent-Goldings 5.6% 20 min


Boil temperature of water: 212°F
Grain Starting Temperature: 68°F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 8.13 gallons of water at 172°F
First Mash Temperature: 154°F


Notes:
Style Notes (according to Ray Daniels):
- Use "Burtonized" water - i.e.,, high in gypsum content.
- Include 5 to 8 percent crystal malt of aabout 40L
- Up to 5 percent of the grist may includee Munich, Vienna,
Aromatic, Victory or toasted malt to increase malt complexity.
- For bitters, some sugar or flaked maize  may be added with
each accounting for no more than 10 percent of the grist.
- 5 to 15 percent wheat, or 1 to 4 percentt flaked barley
may be added to any bitter or pale ale recipe.
- Conduct a thick mash (0.9 to 1 quart watter per pound of grist)
with temperatures in the range from 149°F to 154°F.
- Select English or American hops accordinng to the style
you are trying to produce. Goldings, Fuggle and Challenger
are the most often used English varieties. Cascade, Centenniel,
and Chinook are the most common American types.
- Add bittering hops to achieve a BU:GU raatio of 0.70 to 0.90
- For bitters and English pale ales, you mmay elect to add flavor
hops with the average addition of 0.5 to 0.7 ounces in 5 gallons.
India and American pale ales should definitely hava a flavor
hop addition of 0.75 or more.
- Most recipes will benefit from the addittion of aroma hops and/or
dry hops.
- For English pale ales, select a British--style yeast. The American
ale yeast continues to be the favorite for the production of
India and American pale ales.
- Give English styles less carbonation thaan you would other beers
and where possible, serve bitters through a hand-pumped English
beer engine.


GRAIN CHARACTERISTICS:
Munton British 2-Row Pale   1.036     2.3L
DWC Caramunich III          1.029    80.0L
American Crystal            1.030    40.0L


HOP CHARACTERISTICS:
-- Target is a widely used ale hop in Greaat Britain
due to its high alpha acid for base bittering and
its herbal aromatic qualities.
-- Challenger is excellent for British Alees. High in
essential oils - it is useful for bittering - flavoring
and aroma.
-- Kent Goldings is ideal for all English  Ales
(Milds to Stouts). Shines through when used as the
sole hop.

 
YEAST DESCRIPTION:
Wyeast #1958 Special London Ale (ESB) Yeast -
Highly flocculant top fermenting strain with rich,
malty character and balanced fruitiness. This strain
is so flocculant that additional aeration is needed.
Ferments down to 64°F. Apparent attenuation - 67-71%.
Excellent strain for cask conditioned ales.


Style Comparison @ 65%, 70%, 75% and 80% efficiency:


               MIN    YOURS    YOURS   YOURS   YOURS   MAX
                       65%      70%     75%     80%
OG            1.046    1.050   1.054   1.058   1.062   1.065
Alc %         4.4      4.8     5.2     5.6     6.0     6.2
IBUs         30       38.7    38.0    37.2    36.5    65
Color (srm)   6.0     13.9    13.0    13.9    13.9    14.0