Just put together this recipe, can anybody see any issues particularly the hop profile, just got these and wanted to use them up.
What would it be classed as? Maybe pale ale, im not sure?
Batch Size (fermenter): 23.00 l
Ingredients
Amt Name Type # %/IBU
4.500 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 90.0 %
0.250 kg Crystal Malt - 100 (100.0 EBC) Grain 2 5.0 %
0.250 kg Wheat Malt (2.4 EBC) Grain 3 5.0 %
30.00 g Challenger [7.50 %] - Boil 60.0 min Hop 4 21.4 IBUs
20.00 g Challenger [7.50 %] - Boil 30.0 min Hop 5 12.0 IBUs
40.00 g Citra [12.00 %] - Aroma Steep 60.0 min Hop 6 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.051
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 5.1 %
Bitterness: 33.4 IBUs
Est Color: 11.7 EBC
Cheers in advance for any comments!
What would this be?
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: What would this be?
That is smack dab in the middle of the BJCP style guidelines for 8C. Extra Special/Strong Bitter (English Pale Ale):
Vital Statistics:
OG: 1.048 – 1.060
FG: 1.010 – 1.016
ABV: 4.6 – 6.2%
IBUs: 30 – 50
SRM: 6 – 18
http://www.bjcp.org/2008styles/catdex.php
Nice looking ESB there! Perhaps consider upgrading to the Fullers yeast (Wyeast 1968/White Labs WLP002.)
Vital Statistics:
OG: 1.048 – 1.060
FG: 1.010 – 1.016
ABV: 4.6 – 6.2%
IBUs: 30 – 50
SRM: 6 – 18
http://www.bjcp.org/2008styles/catdex.php
Nice looking ESB there! Perhaps consider upgrading to the Fullers yeast (Wyeast 1968/White Labs WLP002.)
-
Froggit
Re: What would this be?
Cheers for that Seymour, my first ESB!
I basically just picked the S-04 yeast out of the hat and ive already ordered it, why do you suggest the fullers over it?
I basically just picked the S-04 yeast out of the hat and ive already ordered it, why do you suggest the fullers over it?
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: What would this be?
S-04s very good too, don't get me wrong. It's the classic English Whitbread-dry ale yeast. Fast, high floccution, very compact sediment, great for cask-conditioning. Mildly maltier, tarter, fruitier, breadier than super-clean American ale yeasts. Good for high gravity ales with no residuals. Same as WLP007, Wyeast 1098, BSI A-98 & BSI-7.
I just love, love, love the rich, malty character with balanced fruitiness of Fullers yeast, particularly in big brown ESBs.
Both are classic, distinctly English ale yeasts, and fairly similar (in my opinion, but others on this forum will certainly disagree.) In the grand scheme of things, it would only make a slight difference. You could also argue about freshness and cell-count of dry versus liquid, but I think that's nearly a wash these days.
Happy brewing!
I just love, love, love the rich, malty character with balanced fruitiness of Fullers yeast, particularly in big brown ESBs.
Both are classic, distinctly English ale yeasts, and fairly similar (in my opinion, but others on this forum will certainly disagree.) In the grand scheme of things, it would only make a slight difference. You could also argue about freshness and cell-count of dry versus liquid, but I think that's nearly a wash these days.
Happy brewing!