ESB - how does this look?

[MAF]

Here's my next proposed reccipe, any thoughts on it? I'm unsure about the Crystal malts really....

Batch Size: 20.00 L
Boil Size: 23.00 L
Estimated OG: 1.046 SG
Estimated Color: 22.4 EBC
Estimated IBU: 59.1 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Light Dry Extract (12.0 EBC) Dry Extract 86.21 %
0.10 kg Cara-Pils/Dextrine (5.0 EBC) Grain 3.45 %
0.10 kg Caramel/Crystal Malt (60.0 EBC) Grain 3.45 %
0.10 kg Caramel/Crystal Malt (145.0 EBC) Grain 3.45 %
0.10 kg Caramel/Crystal Malt (400.0 EBC) Grain 3.45 %
35.00 gm Magnum [12.60 %] (60 min) Hops 49.7 IBU
20.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 7.7 IBU
30.00 gm Goldings, East Kent [5.10 %] (2 min) Hops 1.6 IBU
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

[weiht]

I do like the use of magnum in that recipe, it has a very nice bittering taste thats balanced and not as harsh. However, i think that 35g may be too much and overall the beer may turn out more hoppy than malty given the hop schedule vs the OG. Not sure if its strictly in the lines of an ESB.

[Spud395]

I have the same 3 crystals in mind for a bitter that I might brew this evening.
Pretty similiar only with a little Munich and choc as well and challanger/fuggles hop combo.

[Rookie]

The IBUs look a bit high for an ESB, but otherwise it looks good.

[MAF]

weiht/Rookie: ye are right, IBUs a bit high (and OG a bit low) for it to be a true ESB. I am aiming to build up a stock of session beers at the moment, so decided to keep the ABV a bit lower (and ended up below the range for an ESB). Actually, now that I think of it, this is more like a Bitter as far as the OG goes. I had read that this yeast strain accentuates malt flavour, so thought I'd up the IBUs a bit.
Maybe I'll rename it a Bitter May reduce the IBUs a tad too, and am toying with throwing in a touch of Roasted Barley (which worked really well in my last Bitter).

Thanks fot the input! No doubt I'll change my mind about this one many times between now and brewday

[weiht]

I think if u want an esb, u may need to hit about 1052-1058. I think 40-50 ibu should be ok for an esb. I know some people who do not add any 0-10mins hop addition because as the name suggest, its supposed to be more "bitter" than aromatic, so the late hops notes should be keep low. Some recipes may only add 60 30 and 20 mins additions only, with most being the 60 mins addition.

hope i didnt add more confusion to u. Well, just brew what u like, as long as u enjoy drinking it, and u never know until u try the recipe. Just that i thought i'd point it out since u seemed set on brewing an esb.

[MAF]

hope i didnt add more confusion to u.

Nah, the input is much appreciated.
What I usually do is start off with a style I plan to brew and end up tweaking it to how I'd like to brew it. More often than not it ends up being outside the style! Usually end up with decent beer that I like though, which as you say is the main thing

[coatesg]

I'm assuming by "ESB" you mean "strong bitter"? (In the UK, ESB has a very specific meaning and that isn't the correct recipe for it Fullers ESB)

[MAF]

I agree, I've veered too far out of style to claim this recipe as an ESB.
I may well lower the late hops to make it more ESB-esque. Think I'll stick with higher IBUs, but might drop them ever so slightly

[oz11]

Resurrecting an old thread...did you brew this MAF? I'm thinking along similar lines with the same hops and was wondering how it turned out?
Cheers!

[MAF]

Resurrecting an old thread...did you brew this MAF? I'm thinking along similar lines with the same hops and was wondering how it turned out?
Cheers!

Only seeing yer post now (I should really visit this forum more often!!)
I never brewed that recipe, but did do this one:

Ingredients:
------------
Amt Name Type # %/IBU
2.00 kg Pilsner (2 Row) UK (2.5 EBC) Grain 1 47.1 %
1.00 kg Munich Malt (20.0 EBC) Grain 2 23.5 %
0.80 kg Vienna Malt (7.0 EBC) Grain 3 18.8 %
0.15 kg Extra Light Crystal Malt (60.0 EBC) Grain 4 3.5 %
0.10 kg Crystal Malt (120.0 EBC) Grain 5 2.4 %
0.10 kg Extra Dark Crystal Malt (400.0 EBC) Grain 6 2.4 %
0.10 kg Wheat, Torrified (3.3 EBC) Grain 7 2.4 %
30.00 g Magnum [12.60 %] - Boil 60.0 min Hop 8 45.7 IBUs
20.00 g Styrian Goldings [4.90 %] - Boil 15.0 mi Hop 9 6.5 IBUs
30.00 g Styrian Goldings [4.90 %] - Boil 1.0 min Hop 10 0.8 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.00 Yeast 11 -

Turned out great!!

[oz11]

Ah..'tis all done now, I have 4.5% pale, bittered with Magnum and then EKG for the last 15 min. Malts were MO pale 92.3%, caramalt 5% and a little torre wheat. Yeast was from Fuller's Bengal Lancer. Came out pretty good but haven't really got into it in a big way yet.

I have some Magnum remaining and and Styrian (Savinjski(?)) too so may give your recipe, or something similar, a go after Christmas.

Thanks for the reply; see you here again in February 2012?

[MAF]

Ah..'tis all done now, I have 4.5% pale, bittered with Magnum and then EKG for the last 15 min. Malts were MO pale 92.3%, caramalt 5% and a little torre wheat. Yeast was from Fuller's Bengal Lancer.

Sounds like a nice brew

Thanks for the reply; see you here again in February 2012?

talk to ya in a few months