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Post by drez on Apr 6, 2021 8:21:34 GMT -6
Ken -
Craft me up a recipe that falls between Bitter and ESB. Stipulations, I only have Golden Promise on hand and no torrified wheat either but plenty of oats, flaked wheat and barley.. I have a pound of EKG and 1318 ( London Ale III) ready to go. looking for something to build up that 1318 so lower ABV is better I think.
Looking for a nice Imperial Pint drinker...
GO!!
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Post by Ken on Apr 6, 2021 8:26:06 GMT -6
I think mine have been a combo of MO/GP plus some Fawcett or Bairds British Crystal and then torrified wheat. The TW might be 4 ounces in 5 gallons so don't sweat that... add the flaked wheat and you'll be fine. Get the gravity where you want it and also the color by just adding however much crystal you want. I typically bitter with Nugget but that's negotiable and then 2-3 additions of EKG late (15/5/2). So basically:
8-9 lbs of GP or MO
8 ounces of a british crystal that's somewhere around 80-90L
4 ounces torrified wheat or flaked wheat
20 IBUs of bittering hops
2-3 late additions of UK hops
1318 will make it very nice, IMO.
Cheers Drez.
EDIT: There is a recipe on my site for AVIATOR'S ENGLISH ALE but I don't think there will be any more info there than there is here.
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Post by zymot on Apr 6, 2021 12:50:32 GMT -6
Using the list in the OP, here is what I would do.
Golden promise 90% + flaked barley (10%). That is it. Shoot for 1.045-1.050 OG. Does flaked barely add OG sugars? Never used it.
EKG for bittering, target 20-30 IBU, or more if you want. (I would go low (20-25 IBU) because to my taste, beers seem more bitter than as typically described in text) Last 1 oz EKG 10 min and 1 oz 0 min.
The 1318 is a good choice, with a basic grain bill and nice polite EKG, should make a nice smooth beer.
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Post by drez on Apr 6, 2021 12:56:20 GMT -6
Using the list in the OP, here is what I would do. Golden promise 90% + flaked barley (10%). That is it. Shoot for 1.045-1.050 OG. Does flaked barely add OG sugars? Never used it. EKG for bittering, target 20-30 IBU, or more if you want. (I would go low (20-25 IBU) because to my taste, beers seem more bitter than as typically described in text) Last 1 oz EKG 10 min and 1 oz 0 min. The 1318 is a good choice, with a basic grain bill and nice polite EKG, should make a nice smooth beer. Funny, that was the grain bill I had in my head. I am debating adding something in for a smidge of color but not sure. I may shoot for something about 1.040-1.042. I can see this being a real nice easy drinker. A beer that does not get in the way and just does what you want it to. |
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Post by Ken on Apr 6, 2021 13:25:39 GMT -6
My conclusion on this was that you make a very nice (and traditional) beer by using the English ingredients. MO/GP, British Crystal, English hops, English yeast. I feel like those are pretty mandatory if you want the beer to have that character. I have posted recipes like this and then someone will say, "Great idea! I have some Briess Pilsner, C60, Cascade hops and 1056 in my brewery! I'll make an ESB!". As long as the ingredients are traditional I can't see it coming out wrong plus Drez is the brewer so I expect it to be good. GP plus flaked wheat will create a very pale beer which is not normal for an ESB but if you don't have English crystal then maybe sinamar or midnight wheat (just a bit) or cold steep some MW and add that homemade coloring... something like that. Even 6-8 ounces of CaraMunich 1 would be okay. I feel like an ESB needs some color but it's not a requirement.
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Post by drez on Apr 6, 2021 15:23:37 GMT -6
I may have some English crystal like carastan but I am not sure. I know I have Simpson extra dark but I am not sure that fits here. Time to see what is in that bin of small bags of grain. I should be able to find enough to make something respectable.
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Post by zymot on Apr 6, 2021 15:27:48 GMT -6
Funny, that was the grain bill I had in my head. I am debating adding something in for a smidge of color but not sure. I may shoot for something about 1.040-1.042. I can see this being a real nice easy drinker. A beer that does not get in the way and just does what you want it to. I think if you do not add something for the color, it will probably too light compared to what most people think of as a classic english bitter. But I chose strictly from the list in the OP, so take what the beer gives you. Personally, I am not bothered by color. If it tastes good, that is what I want, taste buds doing a happy dance on my tongue. |
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Post by drez on Apr 6, 2021 15:35:47 GMT -6
Funny, that was the grain bill I had in my head. I am debating adding something in for a smidge of color but not sure. I may shoot for something about 1.040-1.042. I can see this being a real nice easy drinker. A beer that does not get in the way and just does what you want it to. I think if you do not add something for the color, it will probably too light compared to what most people think of as a classic english bitter. But I chose strictly from the list in the OP, so take what the beer gives you. Personally, I am not bothered by color. If it tastes good, that is what I want, taste buds doing a happy dance on my tongue. Understood. I left some inventory out but I was specific on MO and the wheat because I know many recipes for these have them. I have an embarrassingly large collection of ingredients to pick through. In the end though I agree, taste is the ultimate goal. With the warm weather blessing New England I need to plan out some beers to enjoy on the deck. |
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Post by Ken on Apr 6, 2021 16:06:56 GMT -6
I may have some English crystal like carastan but I am not sure. I know I have Simpson extra dark but I am not sure that fits here. Time to see what is in that bin of small bags of grain. I should be able to find enough to make something respectable. Even 2-4 ounces is okay. I have used Thomas Fawcett Dark #2 (maybe 93 to 107L... something like that) and I use a very small amount just to get the beer to maybe 8 SRM. Never used carastan so no help there. I have Bairds at the moment but I would not hesitate to use very small amounts of something like pale chocolate or even MW just to push it out of the gold zip code. Good luck Drez... I know it will be good. |
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Post by drez on Apr 7, 2021 13:26:18 GMT -6
I found a few options
Simpson Extra Dark - 160l
English 85l Crystal
Amber Malt
Since the amber is about 30L I think I will go with that.
87% GP (10#)
8.7% Flaked Wheat (1#)
4.3% Amber (.5#)
I am debating all EKG or bitter with some Northern Brewer and then EKG late.
This is for a 7g batch 1.043 OG and about 4.3-4.5% ABV I think that is right what I am looking for.
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Post by bklmt2000 on Apr 7, 2021 13:37:57 GMT -6
Grain bill looks solid. I'd go w/ NB for bittering and load up on EKG for late additions (and DH, if you're into that).
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Post by Ken on Apr 7, 2021 13:38:57 GMT -6
Does the amber malt lend some type of overly roasty flavor? Not sure I have ever used it but I may have. Maybe I'm thinking of Brown Malt. I would probably choose 4 ounces of the English Crystal 85°L myself but that's just me.
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Post by Ken on Apr 7, 2021 13:39:24 GMT -6
Grain bill looks solid. I'd go w/ NB for bittering and load up on EKG for late additions (and DH, if you're into that). Yes, Northern Brewer to bitter and EKG later. Agreed. |
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Post by bklmt2000 on Apr 7, 2021 13:43:26 GMT -6
Does the amber malt lend some type of overly roasty flavor? Not sure I have ever used it but I may have. Maybe I'm thinking of Brown Malt. I would probably choose 4 ounces of the English Crystal 85°L myself but that's just me. IME, amber malt doesn't lend a roasty flavor like RB, choc, BP, etc., but more of a more intense toasty flavor, kinda like bread toasted almost to the point of being burned.
Brown malt, on the other hand, would fall much closer flavor-wise to the roasted malts above.
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Post by drez on Apr 7, 2021 18:45:41 GMT -6
Does the amber malt lend some type of overly roasty flavor? Not sure I have ever used it but I may have. Maybe I'm thinking of Brown Malt. I would probably choose 4 ounces of the English Crystal 85°L myself but that's just me. IME, amber malt doesn't lend a roasty flavor like RB, choc, BP, etc., but more of a more intense toasty flavor, kinda like bread toasted almost to the point of being burned.
Brown malt, on the other hand, would fall much closer flavor-wise to the roasted malts above.
I agree with all of this. I am hoping to get this weighed out and ready tomorrow for a Friday brewday. |
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