[quote=“The Professor”]Looks pretty good to me. I like the simplicity of it…the simplest recipes often make the best beers.
I agree about the dry hopping…use the most aromatic variety you have access to.[/quote]
i agree. when i first started devising recipes they were rather complicated, because i thought complicated recipes made complex beers. as i have matured in homebrewing, I’ve found the simplicity goes a long way. Some of the best beers i’ve made have had very simple recipes
It looks great to me. I love the color victory brings to the table. very nice flavor as well
I agree that the simplicity is good and this will make a good beer. I have been making some ESBs lately where I use a good English malt like a Golden Promise, Maris Otter or other pale British malt, some good English Dark Crystal like Simpsons or Thomas Fawcett and some Torrified wheat for a little body and head formation/stability. EKGs, US Kents and/or Styrian Goldings for hops and 1028 for yeast. I realize you’re brewing with what you have on hand but when you use these authentic ingredients you can really get a feel for the style. I’ll also carb mine just a little bit lower to make it a little more traditional. HERE
is a link to a thread where I had a couple of recipes and pics of some of these ESBs. Cheers & good luck with the beer.
I am going to use all English malts next time I brew and probably go with another yeast (maybe a cask or London) as well. I think English Crystal will be much better overall. This is a recipe in development so thanks for the feedback. Might be cool to take the same recipe posted and sub out the EKG for American hops and 1056 to make an APA or IPA.
I recently made a very similar beer with Golden Promise and a good helping of Victory plus Cascade and Goldings hops. It turned out beautifully. Nice amber color with a biscuit-nutty quality that I really enjoyed.
Have another batch with the same grain bill with a little wheat for added head retention and a much more aggressive hop schedule to make a big, malty-hopy American bitter.
I only have a half pound of Victory to use, but for future batches, what is a “good helping of Victory” to a normal 5 gallon batch? I didn’t use Munich on the ESB but have learned to use at least a pound for other types of ale to get a good balanced malt backbone for the flavor I like.
Am I overkilling my potential recipe by using munich and eng. crystal?[/quote]
I don’t think you’re overkilling it but I wonder about Munich in an ESB. I personally like to keep beers in this style simple… UK Pale Malt, good English Crystal, torrified wheat, English hops (I prefer EKG, Styrian Goldings and even US Kents) and 1968, 1028 and 1099 are my favorite English yeasts.
Tomorrow I’m going to make another bitter with this 1028 I have. I was going to try to restrain myself and make an ordinary bitter but the gravity still ended up in the special bitter/best bitter range. I was thinking it would be a “summer bitter” for warmer weather.
7.5 lbs Golden Promise
8 ounces Simpsons British Crystal 70-80L
4 ounces torrfied wheat
1 oz EKG pellets @ 5.1% for 60
1.5 oz EKG pellets @ 5.1% for 5 mins
Wyeast 1028 London Ale yeast
I will use 100% filtered tap water with some gypsum and calcium chloride thrown in. Single infusion mash at 151-152° for 90 mins, keep an eye on mash and sparge pH and keep lactic acid nearby if necessary, ferment on the cool side (low 60s). Simple and straightforward. Cheers Beerheads.
I only have a half pound of Victory to use, but for future batches, what is a “good helping of Victory” to a normal 5 gallon batch? I didn’t use Munich on the ESB but have learned to use at least a pound for other types of ale to get a good balanced malt backbone for the flavor I
I found four ounces in three gallons a good amount.