critique of recipe please...be nice!

[timbo41]

One Legged Bum Kicker

Recipe specifics:

Style: Extra Special/Strong Bitter (English Pale Ale)
Batch size: 21.0 l
Boil volume: 30.0 l
OG: 1.058
FG: 1.014
Bitterness (IBU): 55.4
Color (SRM): 15.0
ABV: 5.7%

Grain/Sugars:

4.00 kg Lager Malt, 67.2%
1.00 kg Amber Malt, 16.8%
0.30 kg Carastan (British), 5.0%
0.30 kg Flaked Oats, 5.0%
0.20 kg Torrified Wheat, 3.4%
0.15 kg Special "B" (Belgian), 2.5%

Hops:

50.00 g Pride of Ringwood (AA 9.0%, Whole) 30 min, 37.3 IBU
28.00 g Sterling (AA 7.5%, Whole) 15 min, 11.2 IBU
15.00 g Sterling (AA 7.5%, Whole) 5 min, 2.4 IBU
28.00 g Triskel (AA 7.3%, Whole) 5 min, 4.4 IBU

-----

 
 
Sent from my LG Mobile

[CestrIan]

Looks like a nice brew timbo. For my 2p worth l would keep the ibus down to about 40 ish. With all that amber in there it will be undrinkable. I made a beer like this a couple of years a go and almost binned it, cause it was so rough. Glad I never tho because after 12 months the amber had mellowed in to a classic old stock ale type beer. If you want to drink this anytime soon and keep it more to style for an ESB I would keep the amber down to 200 to 300g.

special b does add a nice dark fruit flavour to strong malty ales and stouts, but again less is more.

[timbo41]

Mmm ..had wondered about the amber

Think I'll take your advice and bring it down a bit that est I can also drop the bittering a bit

Was trying to get the ratio around 1.0, so can still wiggle the figures a bit. Cheers for response

[timbo41]

Oh incidentally, although I had to put down as e.s.b, I dont worry too much about style, just like a nice balanced beer thus time

[CestrIan]

Try brewing 2 versions of this recipe with and without the amber. It will give you 2 very different beers and will give you a good idea of what amber brings to the party. Wrt the hop ratio I normally use 1.0 for american ipas, but use 0.7 for british bitters or strong ales as they tend to be more malt forward.

[scuppeteer]

That much Amber would be like drinking razor blades as well, makes it very dry. I would drop to a 1/4 of your original recipe. Don't have any working knowledge of those hops except POW, good Aussie hop, which I like.

[timbo41]

Cheers guys...that's why I use jbk ...I hadn't.read anywhere that amber would dry the brew out. Will definitely drop it down,although that effect is useful to know for future beers

[timbo41]

One Legged Bum Kicker

Recipe specifics:

Style: Extra Special/Strong Bitter (English Pale Ale)
Batch size: 21.0 l
Boil volume: 30.0 l
OG: 1.049
FG: 1.012
Bitterness (IBU): 45.6
Color (SRM): 10.5
ABV: 4.8%

Grain/Sugars:

4.00 kg Lager Malt, 79.2%
0.30 kg Carastan (British), 5.9%
0.30 kg Flaked Oats, 5.9%
0.20 kg Torrified Wheat, 4.0%
0.15 kg Amber Malt, 3.0%
0.10 kg Special "B" (Belgian), 2.0%

Hops:

25.00 g Pride of Ringwood (AA 9.0%, Whole) 60 min, 25.6 IBU
28.00 g Sterling (AA 7.5%, Whole) 15 min, 11.9 IBU
20.00 g Sterling (AA 7.5%, Whole) 5 min, 3.4 IBU
28.00 g Triskel (AA 7.3%, Whole) 5 min, 4.6 IBU

-----


 
 
Sent from my LG Mobile

[timbo41]

A quick adjustment thanks to scup and cestrian
Does look more in style.
Will pitch a London ale/ cry havoc litre slurry, kept from last brew( I never really thought the wyeast got going, so made a starter of havoc....that got things moving!)
Thanks fellas

[Rick_UK]

That much Amber would be like drinking razor blades as well, makes it very dry.

Not heard this before Dave. I put a kilo of amber in a recent porter and it finished at 1.015 and doesn't taste dry at all. There was 300g of crystal too, granted, which would add a touch of body and sweetness. Is there something about amber which makes it more fermentable?

Rick

[timbo41]

One Legged Bum Kicker

Recipe specifics:

Style: Extra Special/Strong Bitter (English Pale Ale)
Batch size: 21.0 l
Boil volume: 30.0 l
OG: 1.052
FG: 1.013
Bitterness (IBU): 43.5
Color (SRM): 14.1
ABV: 5.1%

Grain/Sugars:

4.50 kg Lager Malt, 83.3%
0.30 kg Carastan (British), 5.6%
0.20 kg Torrified Wheat, 3.7%
0.20 kg Special "B" (Belgian), 3.7%
0.20 kg Amber Malt, 3.7%

Hops:

25.00 g Pride of Ringwood (AA 9.0%, Whole) 60 min, 25.1 IBU
25.00 g Sterling (AA 7.5%, Whole) 10 min, 7.6 IBU
25.00 g Triskel (AA 4.2%, Pellet) 10 min, 4.7 IBU
50.00 g Saphir (AA 4.0%, Whole) 5 min, 4.4 IBU
10.00 g Sterling (AA 7.5%, Whole) 5 min, 1.7 IBU

Yeast/Misc:

British Ale yeast, 2.0 unit(s), Yeast
Irish Moss, 1.0 unit(s), Fining , boil 15 min

Recipe Notes:

50% of p.o.w as first wort hopping.
All late additions at 10 mins in bag.
Pinch each roast barley and chocolate malts


-----

 
 
Sent from my LG Mobile

[timbo41]

Well thats how it ended up. Good brewday

[CestrIan]

Looks good timbo. Not used these hops either. Let us know how it turns out.

[timbo41]

Cheap hops.......everyone's a winner

[timbo41]

Well..fermented out really quick...deffo using two sachets again. Temps a little high, but now bottled and carbed. Fairly fruity...temps I expect..the ringwood bittering is smooth.
Aroma..not really much there tbh..maybe a little subtle spice. But flavour....citrus and peach explosion..not expected!

Decent little summer beer..wont last long