Made an ESB yesterday. The starting potential alcohol is 8%. (WOW) It's not going to be very hoppy since it only has an ounce of Target (60m) and an ounce of US Goldings hops (0m). (Sure, I could have added more... but I prefer to make this one per the recipe the 1st time). I suppose this is typical for English beers, other than IPAs? Since I've never made a beer as 'big' as this before I'm worried that the yeast will give out once the alcohol level gets too high. That'll make it too sweet for my taste, with so little hops anyway. I can always re-pitch it, I suppose.
Doug did warn me that I'll need to add yeast when I bottle/keg it.
Should be interesting, either way.
Comments
John Palmer say this beer
John Palmer say this beer MAY just be to young.
http://www.howtobrew.com/section4/chapter21-2.html
"Acetaldehyde-A flavor of green apples or freshly cut pumpkin; it is an intermediate compound in the formation of alcohol. Some yeast strains produce more than others, but generally it's presence indicates that the beer is too young and needs more time to condition."
After talking to you last
After talking to you last night and rereading your post about a blowoff in the "heat of the day" I am convinced your biggest problem is temp control. If you can get your brewing moved to the basement I think you will see a HUGE inprovement.
SG now at 3%
Moved it to secondary on Sunday. SG now at 3%. That seems more like a common bitter than and ESB. Or am I mistaken?
What is the recipe?
What is the recipe?
Recipe, as requested
.5 Crystal (15 L)
.25 Crystal (120 L)
LME 6lbs (3.5 L) (added at 45 minutes)
Target 1oz (60m)
Goldings 1oz (0m)
Safale s-04 dry (did use a starter for a change)
At some point during the heat of the afternoon, I had a minor blow-off.
It's going to be around 40
It's going to be around 40 IBU's....
It should be fine.....