Daril Brothers Homebrewery
Brew #64 - Daril's End-of-Summer Brew (ESB)
8/30/2003 Daril's End-of-Summer Brew (ESB) Category : English E.S.B. Method : Full Mash Starting Gravity : 1.059 Ending Gravity : 1.015 Alcohol content : 5.7% Recipe Makes : 14.0 gallons Total Grain : 29.50 lbs. Color (srm) : 12.8 Efficiency : 75% Hop IBUs : 43.7 Malts/Sugars: 16.50 lb. British Two-Row 11.00 lb. Briess Pale Ale - 2-Row 1.00 lb. DWC Caramunich II 1.00 lb. Crystal 40L Hops: 1.00 oz. Galena 12.4% 75 min 2.00 oz. Eroica 10.0% 35 min 2.00 oz. First Gold 5.2% 20 min Boil temperature of water: 212F Grain Starting Temperature: 75F Desired Grain/Water Ratio: 1 quarts/pound Strike Water: 7.38 gallons of water at 171F First Mash Temperature: 154F Style Notes (according to Ray Daniels): - Use "Burtonized" water - i.e..,, high in gypsum content. - Include 5 to 8 percent crystal malt of about 40L - Up to 5 percent of the grist may includde Munich, Vienna, Aromatic, Victory or toasted malt to increase malt complexity. - For bitters, some sugar or flaked maizee may be added with each accounting for no more than 10 percent of the grist. - 5 to 15 percent wheat, or 1 to 4 percennt flaked barley may be added to any bitter or pale ale recipe. - Conduct a thick mash (0.9 to 1 quart waater per pound of grist) with temperatures in the range from 149°F to 154°F. - Select English or American hops accordiing 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 rratio of 0.70 to 0.90 - For bitters and English pale ales, you may 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 have a flavor hop addition of 0.75 or more. - Most recipes will benefit from the addition 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 than you would other beers and where possible, serve bitters through a hand-pumped English beer engine. SCHEDULE: - Mash for 1 hour @ 154F. - Sparge - mash out @ 170F. Keep wort at near boil during collection, for caramelization. Boil for 90 minutes total; start 1st hop addition at 75 min. - 3 Tsp. Water Crystals (calcium & magnesium sulfates) @ 75 min. - 1.00 oz. Galena hop pellets @ 75 min. - 2.00 oz. Eroica hop pellets @ 35 min. - 2.00 oz. First Gold hops @ 20 min. - 1.50 tsp. Irish Moss @ 15 min. - Immersion chiller @ 10 min. - Chill immediately at end of boil - to ~90F - Cover the kettle and let it sit & settle for an hour or so. - Transfer wort to fermentation buckets when ready. - Pitch yeast when wort temperature drops below 70F. - Cool & ferment as close to the 62 - 68 F range as possible GRAIN CHARACTERISTICS: - Munton British 2-Row Pale 1.038 22.5L - Briess 2-Row Pale 1.037 33.4L - DWC Caramunich II 1.029 80.0L - American Crystal (40L) 1.030 40.0L HOP CHARACTERISTICS: -- Galena is a bittering-type cultivar which was bred in 1968 from Brewers Gold and an open pollination, i.e. an unknown male plant. It was released for cultivation in 1978. It is the most "mellow" hop of the high-alpha varieties, and has replaced Cluster as the most widely grown US hop. The bitterness is clean and well balanced. Great general purpose bittering hop. Mild flavor despite high alpha. Excellent high alpha & blackcurrant aroma gives strong fruity character. Substitutions: Challenger, Chinook, Eroica, Comet -- Eroica is bred by open pollination of Brewer's Gold. Better aroma than many high alpha acid hops. Suitable for general bittering. Second highest alpha hop; developed after Galena. Bittering with acceptable aroma (use sparingly for aroma). Recommended for Pale ales, dark ales, and stouts. Substitutions: Bullion, Brewers Gold -- First Gold> is a cross-pollination of W.G.V and a dwarf male. A "dual-purpose" hop variety, it is a seedling of WGV (Whitbread Goldings Variety - Somewhere between a Golding and a Fuggle, and therefore reasonable for use in bitters). It has attracted attention from brewers because of its good aroma and has proved suitable for dry hopping. Oil analysis shows a humulene to carophylene ratio of about, 3.5, similar to that of Goldings. The variety is very suitable as a general kettle hop and also for late and dry hopping in all types of beer. First Gold has excellent aroma qualities and much of the flavour of WGV seems to have been retained, producing a well-balanced bitterness and a fruity, slightly spicy note in ales. Well balanced bitterness with fruity, slightly spicy and orangy/citrus notes. Substitutions: Willamette, Kent Goldings, Styrian Goldings 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 at 70%, 75% and 80% extraction efficiency: |--------|--------|--------|--------|--------| | MIN | YOURS | YOURS | YOURS | MAX | | | 70% | 75% | 80% | | |--------------|--------|--------|--------|--------|--------| | OG | 1.046 | 1.055 | 1.059 | 1.063 | 1.060 | |--------------|--------|--------|--------|--------|--------| | Alc % | 4.4 | 5.3 | 5.7 | 6.1 | 5.9 | |--------------|--------|--------|--------|--------|--------| | IBUs | 30.0 | 38.0 | 37.2 | 36.5 | 65.0 | |--------------|--------|--------|--------|--------|--------| | Color (srm) | 2.0 | 12.8 | 12.8 | 12.8 | 14.0 | |--------------|--------|--------|--------|--------|--------|See this page for a detailed description of Grain Characteristics: http://ourworld.compuserve.com/homepages/wrucksterpage/Grains.htm
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Daril-Bill - 7/18/2003 - (daril@darilbrothers.com)
