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Following for the sulfate question myself...Although its a small amount, I'm not a fan of the special B, I like Caramel 120 much better.
Why so high on the sulfate?
It is said to bring a biscuity/bready flavor to the beerLooks real good to me. I'm curious how the Victory malt impacts the flavor. I tried Victory in my ESB once but, it was only 1-2% and I could not taste a difference. I'll be brewing an ESB this Saturday. Maybe I'll try Victory again, but at 5% this time. Now that I have an LHBS again it's not too late to make a last minute adjustment.
Edited to add "not"
Although its a small amount, I'm not a fan of the special B, I like Caramel 120 much better.
Why so high on the sulfate?
I adapted this recipe from a video by "the apartment brewer", he used 2.4% Special Roast, I don't have access to it, so I replaced it with a smaller percentage of Special B, I may leave it in there, or not.Following for the sulfate question myself...
Special roast is tangy, biscuit, almost sourdough ish.I adapted this recipe from a video by "the apartment brewer", he used 2.4% Special Roast, I don't have access to it, so I replaced it with a smaller percentage of Special B, I may leave it in there, or not.
I will have to reverse the ratio of sulfates to chlorides to accentuate the malts
Oh I'm asking!I know you didn’t ask me, but I have a big mouth.
Personally, I’d ditch the Victory and Special B.
Maris Otter + just enough DME to hit gravity + just enough of 1 dark malt to hit color (I’m a fan of Pale Chocolate)
Bitter however and just a splash of your favorite aroma hops.
Yeast and fermentation are key. I don’t see which yeast you are using.
So a pretty basic balanced profile, thanksHere's my water on a bitter
Thanks I will drop the special b, have to revisit the water profile for sureSpecial roast is tangy, biscuit, almost sourdough ish.
Special B is a weird raisin flavor
Not really substitutes
I'm more along the lines of what @Megary said.
And way too much on most of the salts.
My 2 cents
I use a bit of victory in bitter when the base malt is briess or great western pale ale malt. I skip it when using maris otter. I currently have a bag of Crisp #19 floor malted maris otter and it makes a good bitter all by itself.Looks real good to me. I'm curious how the Victory malt impacts the flavor. I tried Victory in my ESB once but, it was only 1-2% and I could not taste a difference. I'll be brewing an ESB this Saturday. Maybe I'll try Victory again, but at 5% this time. Now that I have an LHBS again it's not too late to make a last minute adjustment.
Edited to add "not"
The Otter will give it some biscuity by itself. I would try it with something less generic than an S-04 although that does work. If you can get your hands on some liquid, especially a Fullers, mmmm.I adapted this recipe from a video by "the apartment brewer", he used 2.4% Special Roast, I don't have access to it, so I replaced it with a smaller percentage of Special B, I may leave it in there, or not.
I will have to reverse the ratio of sulfates to chlorides to accentuate the malts
My ESB is about 85% Maris Otter. So, two thoughts occurred to me. (I know, two in one day! ). First, Victory malt and Maris Otter both have a bisquity flavor to them. So the small amount of Victory malt I used was not enough to stand out. Second, if I used more, say around 7-8%, would the Victory add a bit of complexity to the flavor profile? With that second thought in mind, I think @Craigerrr should do it first and let me know how it turns out.I use a bit of victory in bitter when the base malt is briess or great western pale ale malt. I skip it when using maris otter. I currently have a bag of Crisp #19 floor malted maris otter and it makes a good bitter all by itself.