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https://www.brewersfriend.com/homebrew/recipe/embed/1291168
Hopefully I exported the above correctly. If not, I will go back to the drawing board.
I ideally want a bready, nutty ESB. I am using BIAB, so if some of the additions look odd, I have to make up for lack of efficiency.
The OG calculated by this program and BeerSmith look high for the style, but it appears to be the only way I am going to get a mid 5% beer with a very low attenuating yeast. This is also the reason I have a little sugar in the recipe and the reason I plan to overpitch. If it ferments down an extra point or two from an FG that high, no big deal.
I have not played with Victory before, but I am only using a little, and the description sounds like what I want. I am looking for something more bready vs the cracker I would get in a Biscuit malt.
I know the wheat is going to look strange, Again, I am only using a little for head retention. Flaked Wheat, it seems, would be more appropriate, but from my experience, it does not convert well with the bag. I used 1.25 pounds of Flaked Oats in a Porter, and although the head retention was awesome, it didn't convert to alcohol, or it converted very, very little to alcohol.
I am probably going to try to brew this in the next month or two after I finish the bottles from my low alcohol Belgian. Thanks for any comments or constructive criticism.
Hopefully I exported the above correctly. If not, I will go back to the drawing board.
I ideally want a bready, nutty ESB. I am using BIAB, so if some of the additions look odd, I have to make up for lack of efficiency.
The OG calculated by this program and BeerSmith look high for the style, but it appears to be the only way I am going to get a mid 5% beer with a very low attenuating yeast. This is also the reason I have a little sugar in the recipe and the reason I plan to overpitch. If it ferments down an extra point or two from an FG that high, no big deal.
I have not played with Victory before, but I am only using a little, and the description sounds like what I want. I am looking for something more bready vs the cracker I would get in a Biscuit malt.
I know the wheat is going to look strange, Again, I am only using a little for head retention. Flaked Wheat, it seems, would be more appropriate, but from my experience, it does not convert well with the bag. I used 1.25 pounds of Flaked Oats in a Porter, and although the head retention was awesome, it didn't convert to alcohol, or it converted very, very little to alcohol.
I am probably going to try to brew this in the next month or two after I finish the bottles from my low alcohol Belgian. Thanks for any comments or constructive criticism.