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Author Topic: Bitter Experience (ESB)  (Read 1762 times)

Offline Richard

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Bitter Experience (ESB)
« on: May 08, 2012, 12:35:07 PM »
Trying something a bit different for a bitter than the Abbot clone, which whilst I liked wasn't something I wanted to do as a house ale in the end. Trying out Ringwood instead of 1968.

9lbs Maris Otter
1.25lbs Toasted Flaked Barley
1lb Toasted Flaked Rye
1lb Cara-Munich III
1lb Muscovado Sugar
8oz Cara-Foam
4oz Roast Barley

2oz EKG 5% @ 60.
2oz Fuggles 4% @ 10.

Ringwood Yeast.

Mash 4.5 gallons @ 154, Sparge 4.5 gallons @ 168.
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Offline Richard

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Re: Bitter Experience (ESB)
« Reply #1 on: May 23, 2012, 10:41:47 PM »
Good base recipe, but should have kept this one colder during the ferment (recent temperature spikes have screwed with my setup a little).

The ringwood with higher temps (ambient 17-20C - actual - who knows - 25C peak?) caused a slightly more estery profile than I'd have liked. Would also like a little bit more astringent (and so less sweet) flavour.

If I re-run I will push the toasted barley to 2lbs and roast barley to 8oz. Hops profile is pretty much dead-on what I was looking for.
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Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Offline Chris Craig

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Re: Bitter Experience (ESB)
« Reply #2 on: May 23, 2012, 10:56:46 PM »
I've said it before, and I'll say it again.  The best way to improve the quality of your beer is fermentation control.