ESB v2
#1
Posted 09 December 2009 - 03:57 AM
#2
Posted 09 December 2009 - 06:14 AM
#3
Posted 09 December 2009 - 06:18 AM
I figured it would add some head retention and I read that a lot of british breweries used some wheat in these sort of beers. Should it maybe be flaked wheat instead?looks good from here. shouldn't that be v2.0 what will the White wheat offer ?
#4
Posted 09 December 2009 - 08:12 AM
Not really sure. I would think flaked would add more to the body and texture. rather than the head retention. there is always v3.0 next time.w/ flaked.I figured it would add some head retention and I read that a lot of british breweries used some wheat in these sort of beers. Should it maybe be flaked wheat instead?
#5
Posted 09 December 2009 - 08:32 AM
true - I also figured ken's MLPA (even though it's american but in the same general area) also uses wheat so I figured why not?Not really sure. I would think flaked would add more to the body and texture. rather than the head retention. there is always v3.0 next time.w/ flaked.
#6
Posted 09 December 2009 - 10:39 AM
#7
Posted 09 December 2009 - 10:44 AM
#8
Posted 09 December 2009 - 10:51 AM
Yes - I've considered ditching the 120L at least. I have a ton of C65 so I'd like to use it. I guess I won't get to be full on authentic I kind of want to try the special roast in moderation (last time I think it was too much).Zym: I think there is some latitude here, but if you can get your hands on authentic English ingredients, I think it makes a difference. I also like to keep things simple on a recipe like this. As I look through a bunch of ESBs, bitters, EPAs, etc., I see that it's almost always a combination of UK Pale malt (of whatever flavor you can get... I think I've been using Simpson's), British Crystal 55°L and torrified wheat. The British Crystal seems to be quite different than your standard American C60L. I think you can use the wheat as you have it and I agree it would be for mouthfeel & head stability. My Aviator's English Ale (on my site, under RECIPES) has these three grains and it makes a very simple yet wonderfully delicious beer. I think you could scratch the 120 and Special Roast but it's your call. You'll also have to let me know how the 1318 ferments this beer because I have not used it. Good luck.
#9
Posted 09 December 2009 - 10:52 AM
aroma or bitterness?Waaaaaay too hoppy for an ESB, but if that's what you want, go ahead.
#10
Posted 09 December 2009 - 11:36 AM
Bitterness is fine. He's talking aroma/flavor. To be traditional, English pales can be hoppy, but not like an APA or American IPA. That being said, it's YOUR beer, and you can brew your own interpretation. An oz at 10 and an oz at flameout might be more typical. I generally overhop my bitters a little and they always do well in competition. I like the darker crystal in there, it'll give a little burnt sugar/raisin type of thing in the background.aroma or bitterness?
#11
Posted 09 December 2009 - 11:43 AM
what do you think of the special roast and white wheat?Bitterness is fine. He's talking aroma/flavor. To be traditional, English pales can be hoppy, but not like an APA or American IPA. That being said, it's YOUR beer, and you can brew your own interpretation. An oz at 10 and an oz at flameout might be more typical. I generally overhop my bitters a little and they always do well in competition. I like the darker crystal in there, it'll give a little burnt sugar/raisin type of thing in the background.
#12
Posted 09 December 2009 - 11:51 AM
I didn't really like Special Roast the one time I used it. I didn't care for that twangy, sour character. I don't generally use wheat in my bitters. I always use flaked barley. I think flaked wheat would offer about the same.what do you think of the special roast and white wheat?
#13
Posted 09 December 2009 - 11:55 AM
#14
Posted 09 December 2009 - 11:57 AM
Flaked barley might be nice and I believe I have some of that in stock. I know what you mean about the special roast but I think in a proper amount it could be nice. Last time I use 1/4lb which I think was too much.I didn't really like Special Roast the one time I used it. I didn't care for that twangy, sour character. I don't generally use wheat in my bitters. I always use flaked barley. I think flaked wheat would offer about the same.
#15
Posted 09 December 2009 - 12:42 PM
I used it in a brown ale once and just despised that beer. I might try it in a bitter (like Jamil's recipe) sometime just to see how that works.Flaked barley might be nice and I believe I have some of that in stock. I know what you mean about the special roast but I think in a proper amount it could be nice. Last time I use 1/4lb which I think was too much.
#16
Posted 09 December 2009 - 01:54 PM
I see that he also uses a 1/4lb...I used it in a brown ale once and just despised that beer. I might try it in a bitter (like Jamil's recipe) sometime just to see how that works.
#17
Posted 09 December 2009 - 02:20 PM
Replacing the spec roast with biscuit is not a bad idea IMHO, I usually put .5# in my ESBs, for a 12 gallon batch, so .25# might be good. The MO will give some richness, but I think you need something bready too if not using munich or viennaI see that he also uses a 1/4lb...
#18
Posted 09 December 2009 - 02:42 PM
#19
Posted 09 December 2009 - 02:46 PM
I notice that the English malts are quite a bit richer than your standard American version. I made a bitter with UK Pale Malt and when I went to make another one with the same yeast, I realized I only had domestic 2-row left. I made it anyway and it came out pretty nice (on tap now) but I can tell it's a little thinner-tasting than the UK malt. 2¢.The MO will give some richness, but I think you need something bready too if not using munich or vienna
#20
Posted 09 December 2009 - 03:59 PM
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