Pointers for 1st all grain - British Extra Special Bitter

Beer Recipe Design
1

Doing a 1 gallon all-grain BIAB. Done plenty of 1 and 5 gallon partials. I just want to make sure the grain bill % is OK. Any tips are appreciated.

Amt Name Type # %/IBU
1 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.0 %
2.4 oz Munich Malt (9.0 SRM) Grain 2 7.5 %
1.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.0 %
1.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.0 %
2.4 oz Victory Malt (25.0 SRM) Grain 3 7.5 %
6.00 g Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 7 8.7 IBUs
6.00 g Goldings, East Kent [5.00 %] - Boil 1.0 min Hop 8 1.0 IBUs
5.50 g Northern Brewer [8.50 %] - Boil 45.0 min Hop 6 34.5 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -

2

Seems a bit overly complicated for an ESB, but should make a good beer. If it was me, I’d replace the munich and cara-pils malts with more base malt, increase the C60 to 10% of the malt bill, and drop the Victory to no more than 5%.

What temperature were you planning to mash at? I’d recommend 151-152 or so if you keep the carapils, or 153-155 if you leave it out.

3

I agree with rebuilt.

4

Thanks for the tips. I usually see anywhere near 150F/151F and put the top on and let it sit. Teabag sparge with 160-165F for 5-10 minutes.

Dropped the munich, going to keep the carapils but lowered it a bit.

Amt Name Type # %/IBU
1 lbs 11.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.2 %
0.8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.5 %
3.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.4 %
1.3 oz Victory Malt (25.0 SRM) Grain 3 4.0 %
6.00 g Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 6 8.7 IBUs
6.00 g Goldings, East Kent [5.00 %] - Boil 1.0 min Hop 7 1.0 IBUs
5.50 g Northern Brewer [8.50 %] - Boil 45.0 min Hop 5 34.4 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -

I feel happy with this, will probably do it tomorrow.

Thanks again!

5

[quote=“dnedry”]Thanks for the tips. I usually see anywhere near 150F/151F and put the top on and let it sit. Teabag sparge with 160-165F for 5-10 minutes.

Dropped the munich, going to keep the carapils but lowered it a bit.

Amt Name Type # %/IBU
1 lbs 11.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.2 %
0.8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.5 %
3.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.4 %
1.3 oz Victory Malt (25.0 SRM) Grain 3 4.0 %
6.00 g Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 6 8.7 IBUs
6.00 g Goldings, East Kent [5.00 %] - Boil 1.0 min Hop 7 1.0 IBUs
5.50 g Northern Brewer [8.50 %] - Boil 45.0 min Hop 5 34.4 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -

I feel happy with this, will probably do it tomorrow.

Thanks again![/quote]
What’s the deal with the numbers at the end of each sentence in the recipe ( Grain 1, Hop 6, etc.)?

6

What’s the deal with the numbers at the end of each sentence in the recipe ( Grain 1, Hop 6, etc.)?

I believe they are just the number by order I entered them into Beer Smith.

7

For anyone interested I made this one today. Ended up changing the recipe a bit to fit the Alpha levels of my hops. Measured 1.049-1.050 OG. Should finish 1.009ish. Did a 50 minute boil.

If it turns out good I’ll upscale for 5.5 gallon.

Name Type # %/IBU
1 lbs 11.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 84.2 %
0.8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.5 %
3.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.4 %
1.3 oz Victory Malt (25.0 SRM) Grain 3 4.0 %
5.00 g Goldings, East Kent [7.20 %] - Boil 10.0 min Hop 6 10.5 IBUs
7.00 g Goldings, East Kent [7.20 %] - Boil 1.0 min Hop 7 1.7 IBUs
3.75 g Northern Brewer [11.40 %] - Boil 45.0 min Hop 5 31.4 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -

P.S. usually only use 1/3 - 1/2 the yeast package.

8

Does not look too bad. I’m a huge fan of the Bitter.

I’m not sure I see the point of the cara-pils. You should get enough body/ head retention etc from the crystal and maybe a slightly higher mash temp.

For me 1.009 is a little on the dry side for bitter. Should not be much higher, but should have a little residual from the crystal.

Looks like a good beer though.

My suggestion for yeast (when you go up to 5.5gal) would be WY ESB 1968 - gives a brilliant bitter profile.