New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 8 - English Pale Ale => Topic started by: Richard on May 08, 2012, 12:35:07 PM

Title: Bitter Experience (ESB)
Post by: Richard 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.

Title: Re: Bitter Experience (ESB)
Post by: Richard 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.

Title: Re: Bitter Experience (ESB)
Post by: Chris Craig 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.