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No Tweak? ESB

No Tweak? ESB

Extra Special/Strong Bitter (English Pale Ale) : All Grain : 19.50 L

bear2bear

This is almost a standard ESB except that 1) German and Belgian malts are used, and 2) Zeus is used for bittering hop. The CaraRed can be replaced by any low-color crystal malts. Similarly, Belgian Biscuit malt can be replaced by a home-made toasted malt. Zeus, sometimes called as Columbus, is a high-alpha American hop with very intense herbal aroma. To be true to the style, it should be replaced by high-alpha English hops, such as Target. Boiling for 60 min. would reduce the aroma significantly. Overall, yes, I tweak a recipe but not much.

January 6, 2014 at 11:41am

5.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 4.67 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.91 kg Weyermann CaraRed®; Weyermann

    Weyermann CaraRed®; Weyermann

    Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer

  • 0.225 kg Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 14 g Zeus - 14.5 AA% whole; boiled 60 min

    Zeus

    Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org

  • 14 g Challenger - 6.5 AA% whole; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 14 g Challenger - 6.5 AA% whole; boiled 15 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 14 g Challenger - 6.5 AA% whole; boiled 1 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 14 g Challenger - 6.5 AA% whole; added dry to secondary fermenter

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Lallemand 3767 Nottingham

    Lallemand 3767 Nottingham

    Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.

Notes

Treat each of the mashing water and the sparging water by 1/12 tsp of Campden powder. Also add 1 tsp of gypsum to the mashing water. Heat the mashing water 15.14 litters to 73.1 C, mash-in, and keep at 67C for 90 min. Mash-out at 76C for 15 min. Sparge with 16.61 litters of hot water at 75.6 C. Collected 25.44 litters of pre-boil wort. Add 0.5 litter of cold water to make it 25.94 litters. Brewed on 1/4/06. The OG was 1.072.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.063 1.048 - 1.060
Terminal Gravity: 1.015 1.010 - 1.016
Color: 12.5 SRM 6 - 18
Alcohol: 6.4% ABV 4.60% - 6.20%
Bitterness: 47.7 IBU 30.00 - 50.00

Discussion

bear2bear

Tasted

2014-05-06 6:45pm

Racked to the secondary on Feb. 2, and bottled on March 16. Tasted in the end of April, and it is excellent. Bitter as it is, very drinkable and thirst quenching. Biscuit malt gives a pleasant toasty flavor which I like. Zeus hop is also very good for this beer, not overwhelming but making the beer somewhat hoppy.

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