Random Recipe!

[crookedeyeboy]

What does anyone make of this, too much? Too little? And what on Earth is it>???????

Fermentable Colour Grams Ratio
Pale Malt 6 EBC 2600 grams 61.3%
Munich Malt 20 EBC 690 grams 16.3%
Wheat Malt 3.5 EBC 250 grams 5.9%
Oat Malt 3.5 EBC 200 grams 4.7%
Special B 360 EBC 500 grams 11.8%
Total Malt 4240 grams

Hop Variety AlphaTime Grams Ratio
Northern Brewer 8 % 90 mins 20 grams 40%
Northern Brewer 8 % 30 mins 10 grams 20%
Northern Brewer 8 % 10 mins 10 grams 20%
Northern Brewer 8 % 5 mins 10 grams 20%

Final Volume: 19 Litres
Original Gravity: 1.049°
Final Gravity: 1.011°
Alcohol Content: 5% ABV
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 83 EBC

Yeast - T58

[zgoda]

A beer. Dark and of medium strength. 500 gms Special B will make it hardly drinkable at first, but flavours will mellow eventually. Go, brew it!

[crookedeyeboy]

*Like*

[seymour]

Belgian ESB? Dunno what to call it, other than delicious.

[crookedeyeboy]

Disaster! I did the Brewschool on Saturday and made a lovely 17 lts of weird German/ESB something or other.

Got home, put the FV in my fermenting fridge and put a bung in the air hole as the FV is too large to fit an irlock/blow tube.

Did you read that last bit properly. BUNG!

Cam down yesterday morning to find about 1 lt left in the FV and the rest all over the garage floor. The FV blew up!

[seymour]

Oh, man, that sucks. So sorry to hear it.

Not to rub salt in the wound, but perhaps temperature control for primary fermentation is overrated? As long as the ambient temperature is within range for your yeast selection, I'd just let it rip anywhere. Then, after the most active stage is complete, you could rack to a secondary vessel and use the fridge for the conditioning stage...

But we all make silly mistakes from time to time. You teach people how to brew, so you obviously know what you're doing.

[orlando]

But we all make silly mistakes from time to time. You teach people how to brew, so you obviously know what you're doing.

Suspect it won't be on the marketing material though .

It is a shame as I was intrigued by all that special B. I've brewed with that in a brown and a bitter and let's say a lot goes a long way, an incredibly chewy caramel flavour that can quickly overpower, would love to have seen how it turned out.

Where did the recipe come from, was it really just a wild,"what the hell" moment?

[seymour]

...It is a shame as I was intrigued by all that special B. I've brewed with that in a brown and a bitter and let's say a lot goes a long way, an incredibly chewy caramel flavour that can quickly overpower, would love to have seen how it turned out...

I know a brewer who makes a Belgian Stout with approximately 10% Special-B malt, and it's phenomenal. Very tart, toasty, fruity, and red-wine-like.

[orlando]

Just checked, I used 100g (2.3%) in the bitter, boy was it prominent, it did settle down with conditioning though and eventually became a good pint but wouldn't use that much again in a bitter. I can see it in a stout more than a bitter but have tasted something similar in darker Belgians.