Modifying an ESB

[Audiopup]

I just ordered an ESB kit from Northern Brewer that comes with the following:

1 lbs. Simpsons Crystal

6.6 lbs. Gold Malt Syrup

1 oz. Target (60 min)
1 oz. Kent Goldings (30 min)
1 oz. Fuggle (10 min)
1 oz. Kent Goldings (1 min)

Wyeast #1968 London ESB Yeast

I was just wondering if there is some other specialty grains I can pick up at the LHB to modify it a little. Thanks for any suggestions.

[Jughead]

Maybe a pound of Victory Malt to add a nutty flavor? I don't think it would add any fermentables unless you mash it, but it should still add some flavor.

[quantum24]

I kind of like a little special-B

[Bruno_78]

Maybe just a pinch (couple ounces) of something dark, roasted barley? chocolate malt?

[BrewDog]

I second the Victory malt (1/2 to 1 lb)and the chocolate malt (1 or 2 oz) suggestions.
(The Breiss web site says that Victory can be steeped. There's no starch in it that requires mashing.)

A couple other ideas/considerations:

How much alpha acid in the Target hops? 8-10 HBU's in the bittering addition is a good amount for an ESB.

I'd consider taking 1/4 to 1/2 oz of the Kent Goldings 30 minute addition and using that portion as FWH instead, too.

You might want to add 1 lb of DME and up the bittering hops a little bit (1/4 oz) to compensate.

[21st-Amendment]

Maybe just a pinch (couple ounces) of something dark, roasted barley? chocolate malt?

as long as its only a pinch :D ( see the stodbrew thread...)

[Audiopup]

Thanks for the suggestions, guys. I can't wait for the weekend.

[YamahaXS]

Originally posted by quantum24
I kind of like a little special-B

exactly what i was thinking... about 8 0z. worth

[chriscolby]

Rather than adding different specialty malts, I think you'd be much better off adding some base grains and performing a small partial mash.

If it were me, I'd add two pounds of British pale ale malt (3 °L) and "steep" the 3 pounds of grains total. To do this right, put the crushed grains in a steeping bag. Heat 4.5 quarts of water to about 170 °F, then dunk the bag. Keep the "steep" (really a partial mash) between 148 to 162 °F for 45 minutes. When the "steep" is over, rinse the bag with 2.25 quarts of water at less than 170 °F.

I think partial mashes greatly improve the flavor of extract beers. (To me, it makes them taste like beer as opposed to alcoholic iced tea.) And, they are easy to do. (A simple partial mash is just like steeping, but you need to control the temperature, the amount of "steeping" and rinse water better.)

Two pounds of pale malt will increase the gravity of your beer up to 10 "gravity points" (i.e. from 1.048, for example, to 1.058). Decrease the amount of LME by 1.5 pounds to account for this, if you'd like -- or just brew the stronger beer.


Chris Colby
Bastrop, TX

[Bruno_78]

And that's why we like having you around. That's a great idea!

[fuji6100]

I just tapped my first partial mash beer last weekend, and it was a considerable difference between a similar extract recipie I had done before. I don't think I'll ever do extract only ever again, and this is a good warm up before going all grain (If/When I ever get out of this small apartment and into a house where I can do full wort boils)