CNYBrew.com: Mother's ESB

Thursday, March 08, 2007

Mother's ESB

This is the beer I am going to brew this weekend. I got the inspiration after reading the blogs of some folks that have left comments, (Bad Ben and Ted I am looking in your direction) I couldn't help myself but to jump on the ESB Express. I was initially going to brew my Belgium Wit, but it has been colder than a bastard in Upstate New York and I like my BW in the sun, so I decided to wait.

So using my handy dandy Designing Great Beers book, I decided to go ahead a design an ESB I will name this weekend. Here goes:

*This recipe was based on 65% efficiency so adjust accordingly

12.69 lbs (5756g) 2 row pale malt
1.05 lbs (476g) Crystal Malt 60L
.45lbs (204g) Chocolate Malt

Boil-2.5oz (70.9g) Goldings 5% AA
Flavor-1.2oz (34g) Fuggle 4.75%AA
Aroma- 2.2oz (62.4g) Mt. Hood 5.5% AA
Dry- 1.5 oz (42.5g) Goldings 5% AA

Wyeast 1028 or 1968 (gotta see what my brew supply has in stock)

OG- 1.060
FG- 1.012

6.5% ABV
48IBU

So I will probably have some adjustments to this after I go to the brewer, but this is what I have so far. Anything seem out of place?

2 comments:

Ben, aka BadBen said...

Just one brewer to another...

The Wyeast 1968 would be my choice for yeast, (unless you could get some special edition Wyeast 1469 West Yorkshire Ale, instead). The 1028 will work just fine, too.

Honestly, as much as I like hops, I think you have way too much in the recipe. An ESB should be a brew where you can taste the malt.

Also, all two-rows are not the same. Try to get Maris Otter Pale Malt instead of an American variety, if you can. It's more complex and goes better with the style. The Crystal 60 is just fine! I wouldn't use the chocolate malt. Either leave it out or replace it with .5 lbs of Biscuit or Victory malt.

My humble opinion.

Happy brewing,
Bad Ben

Ron said...

Sounds like an extra extra extra special bitter, but I love hops and it sounds great. (note: it has been a long time since I've brewed)

I always say, wait until after the brew is finished to name it. My Dead Mouse Stout is named so for a reason!

PS I can't wait to hear how your new brew pot works out.