Esb review

[weiht]

Honest opinions on the following pls

4.3kg Maris Otter
1kg Munich 9l
300g Crystal 60
200g Victory
100g Special Roast (just clearing my remainder)

EKG 50g 60mins
Willamette 28g 15 mins
EKG 20g 1min
EKG 15g dry hop

OG 1059
Ibu 35
I was planning for an all EKG brew but I notice I have an ounce of willamette left so I decided to use it, likewise with the special roast altho I'm not sure if it makes a difference or not. Shld I go for all MO instead of the Munich addition? Does the hop schedule look ok? It's my first time brewing an esb.

[MightyMouth]

Brew it then send me a bottle and I will give you my opinion.

[weiht]

If u don't mind paying postage from Singapore!!! I'm brewing this as a keg contribution to a local homebrew fest. Most guys here drink the American and German styled beers... Not too many British ale drinkers say for a handful, so I hope to change their mindset on it being a flat warm caramelly beer. It's funny cuz alot of ppl who say that have not really had more than 5 British ales yet they stereotype it. I guess they prefer not to taste anything in their beers lol

Just hope it wont be the last time they drink a Brit ale after tasting mine!!!

[Rookie]

Honest opinions on the following pls

4.3kg Maris Otter
1kg Munich 9l
300g Crystal 60
200g Victory
100g Special Roast (just clearing my remainder)

EKG 50g 60mins
Willamette 28g 15 mins
EKG 20g 1min
EKG 15g dry hop

OG 1059
Ibu 35
I was planning for an all EKG brew but I notice I have an ounce of willamette left so I decided to use it, likewise with the special roast altho I'm not sure if it makes a difference or not. Shld I go for all MO instead of the Munich addition? Does the hop schedule look ok? It's my first time brewing an esb.

I wouldn't use the special roast, but it looks pretty good.
What yeast will you be using?

[weiht]

I used the fullers strain as I like the yeast. I mashed at 64-65c to help with the attenuation. I used to mash 67c but this yeast doesn't handle those well. I it's suppose to be 70% attenuation at best but fullers start the esb from 1059 down to 1011 with this yeast, so it's possible to get a higher attenuation if I mash no higher than 65c

As for the special roast, I was thinking that it's only 2% and I reckon it to be an american version of an highly kiln amber almost to brown malt region

[Rookie]

I used the fullers strain as I like the yeast. I mashed at 64-65c to help with the attenuation. I used to mash 67c but this yeast doesn't handle those well. I it's suppose to be 70% attenuation at best but fullers start the esb from 1059 down to 1011 with this yeast, so it's possible to get a higher attenuation if I mash no higher than 65c

As for the special roast, I was thinking that it's only 2% and I reckon it to be an american version of an highly kiln amber almost to brown malt region

It's also possible to get higher attenuation by gently stirring the yeast back into suspention so it can keep working.

[bosium]

I've had the Fullers strain attenuate much more than that. Pitch plenty of yeast, oxygenate well, don't let it get too cold and swirl the fermenter near to end of primary to resuspend the yeast (you should do this anyway to ensure the diacetyl is reduced) and you should have no problem getting 75%-80% attenuation from it.

As for the recipe, personally I'd dial down the toasted / roasted malts. 16% munich malt is a hell of a lot already without adding special roast and victory. If it is UK munich malt, I'd say that's too much even by itself.

The hops look OK if perhaps a little aggressive in terms of flavour. I'm not sure I'd dry hop it over just adding them at knockout, but as long as you keep it fairly restrained it should be OK.