Scottish ESB

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Scottish ESB

Unread postby BrauTim » Sun Feb 15, 2015 1:36 pm

This is the recipe I used to brew 60L as described in this Scottish ESB brewday log

Note that this is a style I've invented, I don't think it's in any guidelines, it's a combination of British and Continental malts and hops with Wyeast 1728 Scottish Ale to provide a balanced ESB that is slightly more malty but with a well balanced bitter edge and lots of flavourful EKG and Fuggles.

Also note that this recipe is based on 75% efficiency, I ended up with 90% efficiency and had to liquor back to get OG 1.051.

Code: Select all
Recipe: AG#20 Jocks ESB
Brewer: Timbo
Style: Scottish Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 73.02 l
Post Boil Volume: 65.52 l
Batch Size (fermenter): 61.00 l   
Bottling Volume: 60.00 l
Estimated OG: 1.049 SG
Estimated Color: 32.8 EBC
Estimated IBU: 35.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
8.56 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        65.3 %       
2.00 kg               Munich Malt - 10L (27.6 EBC)             Grain         2        15.2 %       
1.05 kg               Wheat Malt, Bel (3.9 EBC)                Grain         3        8.0 %         
0.91 kg               Special B Malt (354.6 EBC)               Grain         4        6.9 %         
0.59 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         5        4.5 %         
45.00 g               Northern Brewer [7.30 %] - Boil 90.0 min Hop           6        15.1 IBUs     
38.00 g               Challenger [9.18 %] - Boil 90.0 min      Hop           7        16.0 IBUs     
50.00 g               Goldings, East Kent [5.70 %] - Boil 10.0 Hop           8        4.4 IBUs     
77.38 g               Fuggles [3.20 %] - Boil 0.0 min          Hop           9        0.0 IBUs     
1.0 pkg               Scottish Ale (Wyeast Labs #1728) Started to 3 litres and decanted.

Total Grain Weight: 13.11 kg

Mash Schedule: BM Mash 6 step - 38, 63, 67, 71, 78, 80 overnight, manual control throughout

Treat Total water = 80L
Draw off 22L
Dough in @ 38°C
Ramp to 63°C
Add water to 69L (safe limit), leaving a sparge of 11L
Rest 20mins
Ramp to 67°C
Rest 1hr 20 mins
Ramp 71°C
Rest 30 mins
Ramp to 80°C hold overnight
OG 1.053 in the morning (overshot & efficiency to 90% from planned 75%)
OG 1.049 following sparge (pre-boil)
Wort level 9.5 cm from top of pot
Total mash time taken 2hr 15min (3 hours from dough-in)

Boil
5L top up during the boil to get post-boil gravity down to 1.051
3 x protofloc tablets @ 15 mins
2 x tsp yeast nutrient @ 15 mins
Last hop addition added once wort is cooled to 80C then rested 30 mins before continuing cooling

Fermentation
Save 150ml for the fast fermentation test and ferment out at 25°C
Main wort start at 19°C and gently increase to 22°C over 5 days and hold until finished.
Once finished hold for 2 days, then cool to 4°C for about a week.

Storage
Keg into 3 x 20L kegs
Force carbonate to 1.5 vols
Will improve over a 3-4 month period (if it lasts that long!)
Bottling optional.
Last edited by BrauTim on Sun Feb 15, 2015 4:51 pm, edited 1 time in total.
To brew or not to brew, that would be a stupid question !
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Re: Scottish ESB

Unread postby Lindh » Sun Feb 15, 2015 3:31 pm

That is awesome! Thanks for sharing. Seen theese kinds of volumes with doublemashing before but this looks simple. How do you rest the maltpipe for sparging with these volumes?
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Re: Scottish ESB

Unread postby Matt12398 » Mon Feb 16, 2015 6:34 pm

Tim, what are you using to filter out that amount of hops and avoid clogging the tap?
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Re: Scottish ESB

Unread postby BrauTim » Mon Feb 16, 2015 6:57 pm

Lindh wrote:That is awesome! Thanks for sharing. Seen theese kinds of volumes with doublemashing before but this looks simple. How do you rest the maltpipe for sparging with these volumes?


The malt pipe is rested on some improvised bars for about 30mins as shown in the Scottish ESB brewday log then rest for about an hour into a plastic bucket.
To brew or not to brew, that would be a stupid question !
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Re: Scottish ESB

Unread postby BrauTim » Mon Feb 16, 2015 6:59 pm

Matt12398 wrote:Tim, what are you using to filter out that amount of hops and avoid clogging the tap?


I use my own homemade hop filter as shown in this thread Combined filter and dip tube
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Re: Scottish ESB

Unread postby Matt12398 » Mon Feb 16, 2015 7:28 pm

That's what I need to work on next. My element sits pretty much in front of my tap. Does your filter hold down the element or does your naturally sit below the tap?
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Re: Scottish ESB

Unread postby BrauTim » Mon Feb 16, 2015 8:08 pm

Matt12398 wrote:That's what I need to work on next. My element sits pretty much in front of my tap. Does your filter hold down the element or does your naturally sit below the tap?


Internally it routes over the top of the element out of the tap and the filter part sits underneath the elements.
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