r@fink brews

Tuesday, January 13, 2009

ESB finally racked and a stupid ammount of snow

So it's been 12 days and I've finally racked the ESB to the secondary. I have yet to name this batch but plan to soon. I have spent most of my free time lately removing snow from the roof and driveway. The snow is close to 5 feet deep in our front yard. Maybe I can draw from all this weather for a good name.

Thursday, January 01, 2009

ESB brewed

I brewed an Extra Special Bitter today. An ESB is described this way:
ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation. Malts tend to be more pronounced, often toasty and fruity, with maybe some notes diacetyl. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.

Average alcohol by volume (abv) range: 4.0-7.0%
My recipe is fashioned after Northern Brewer's Inn Keeper ESB Ale.
6.00 lb Pale Malt, Maris Otter
0.25 lb Caramel/Crystal Malt -120L
1.00 lb Corn Sugar (60 min.)
1.00 oz Fuggles(60 min)
1.00 oz Goldings, East Kent (45min.)
0.50 oz Styrian Goldings (5 min)
1 Pkgs Nottingham Yeast