I do like hoppy beers but you're right it's getting a bit samey
Less hoppy, more malty.
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There’s no reason for hoppy beers to taste samey - soooo many hops to choose from (and so many grains, yeasts, adjuncts, recipes).
I love all beers, though not as keen on lagers - I know, I know!
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I think my primary issue with a lot of hoppy beers is the habit of a lot of “craft” brewery’s who toss in a ton of hops and make it so bitter it’s like drinking a pint of lemon juice and then try to charge £6+ a pint for the privilege.
A good IPA or NIPA is great but their are so many awful beers masquerading as them that I have become very disillusioned with the styles.
That’s fair. I love a really hoppy ale but I don’t much want it cloudy and when it burns your tongue it’s more a triumph of trendiness over skill/quality.
Just sayin’
Just adding to this as I think it’s relevant.
Firstly, and well overdue, thanks for all of your input. I made an 80/‘ and it was quite nice. Since then I’ve made a ferm chamber, got water test kits and some “chemicals”, so I will give the 80/‘ another go in the future.
I’m looking to brew an ESB, looking for your thoughts please.... Now that I'm starting to appreciate the consequences of my actions, what should I do to make my brew on the maltier side?
- Higher mash temp
- Lower attenuating yeast
- Larger grain bill for higher ABV to compensate for the above
- Fewer bittering hops
- All / some of the above
- Something else (including not brewing an ESB)
Firstly, and well overdue, thanks for all of your input. I made an 80/‘ and it was quite nice. Since then I’ve made a ferm chamber, got water test kits and some “chemicals”, so I will give the 80/‘ another go in the future.
I’m looking to brew an ESB, looking for your thoughts please.... Now that I'm starting to appreciate the consequences of my actions, what should I do to make my brew on the maltier side?
- Higher mash temp
- Lower attenuating yeast
- Larger grain bill for higher ABV to compensate for the above
- Fewer bittering hops
- All / some of the above
- Something else (including not brewing an ESB)
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Higher mash temperature 66-67 C
If dry yeast SO4
Just add the base malt to the ABV you want around 5.5%
Keep bittering hops and shoot for around 40-45 IBU
Even though you want a maltier ESB it needs to be balanced.
You can also use base and specialty malts that are more malty.
For your base malt try Vienna (slightly more malty) or Munich ( a little more than Vienna) rather than a pale or Pilsner malt.
For a bigger malt hit add specialty malts like crystal (a little extra maltiness) or melanoidin (a lot more malty).
For your base malt try Vienna (slightly more malty) or Munich ( a little more than Vienna) rather than a pale or Pilsner malt.
For a bigger malt hit add specialty malts like crystal (a little extra maltiness) or melanoidin (a lot more malty).
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Windsor or S-33 have lower attenuation if you're sticking with dry, although they don't flocc that well.
Go for a more chloride-led water profile.
This is supposedly a good clone for Fuller's ESB (even the BJCP have finally realised that ESB is not an actual style) :
Go for a more chloride-led water profile.
This is supposedly a good clone for Fuller's ESB (even the BJCP have finally realised that ESB is not an actual style) :
