Daril Brothers Homebrewery
Brew #66 - Daril-Don's Choice ESB
12/7/2003 Daril-Don's Choice ESB Category : English E.S.B. Method : Full Mash Starting Gravity : 1.061 Ending Gravity : 1.015 Alcohol content : 5.9% Recipe Makes : 14.0 gallons Total Grain : 31.00 lbs. Color (srm) : 12.8 Efficiency : 75% Hop IBUs : 43.2 Malts/Sugars: 27.00 lb. American Two-row 2.00 lb. Crystal 40L 2.00 lb. Belgian Aromatic Hops: 3.00 oz. Kent Goldings 5.0% 75 min 3.00 oz. Kent Goldings 5.0% 40 min 2.00 oz. Kent Goldings 5.0% 10 min Boil temperature of water: 212F Grain Starting Temperature: 65F Desired Grain/Water Ratio: 1 quarts/pound Strike Water: 7.75 gallons of water at 173F First Mash Temperature: 154F Notes: 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 include Munich, Vienna, aromatic, Victory, or toasted malt to increase the malt complexity. - For bitters, some sugar or flaked maize may be added with each accounting for no more than 10 percent of the grist. - Five to 15 percent wheat, or 1 to 4 percent flaked barley may be added to any bitter or pale ale recipe. - Conduct a thick mash (0.9 to 1 quart per pound of grist) with temperatures in the range from 149 to 154 F. - Select English or American hops according 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 ration of 0.70 to 0.90 - For bitters and English pale ales, you may elect to add flavor hops with the average addition 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. Chose to use Belgian Aromatic, but could use Belgian Biscuit, in about the same amount. 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. - 3.00 oz. E. Kent Goldings hop pellets @ 75 min. - 3.00 oz. E. Kent Goldings hop pellets @ 40 min. - 1.50 tsp. Irish Moss @ 15 min. - 2.00 oz. E. Kent Goldings hop pellets @ 10 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: - Briess American 2-Row Pale 1.037 1.8L - American Crystal (40L) 1.030 40.0L - Belgian Aromatic 1.036 25.0L HOP CHARACTERISTICS: East Kent Goldings: Classic finishing hop. Ideal for English Ales. Does real well when used as the sole hop. A traditional old English hop, known as E. Kent Goldings if grown in East Kent, just Kent if Mid-Kent, and just Goldings if grown elsewhere. A gentle Fragrant, spicy and mild aroma and flavor, which is described as candy-spicy-floral and sometimes earthy, rounded and mildly pungent. Its use is dual purpose, for bittering, finishing, and dry hopping of traditional British ales. Used by almost every Ale brewery in England to finish Bitters and Pale Ales. Commonly used in English Ales (Mild to Bitter), IPAs, Scottish, Belgian Ales, Porters and Stouts. Good commercial examples are Young's Special London Ale, Sam Smith's Pale, and Fuller's ESB. Good Substitute: US Golding, Whitbread Golding Variety, UK Progress. Usage: Good Flavoring and Finishing hop Avg Alpha: 4-5.5% Grown in: Kent, England Domestic_Import: Imported YEAST DESCRIPTION: Wyeast #1968 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 | 1.057 | 1.061 | 1.065 | 1.060 | |--------------|--------|--------|--------|--------|--------| | Alc % | 4.8 | 5.5 | 5.9 | 6.3 | 5.9 | |--------------|--------|--------|--------|--------|--------| | IBUs | 30.0 | 44.0 | 43.2 | 42.4 | 55.0 | |--------------|--------|--------|--------|--------|--------| | Color (srm) | 12.0 | 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
This page hosted by
Get your own Free Home Page
Daril-Bill - 12/7/2003 - (daril@darilbrothers.com)
