Recipe of the Week: ESRB

This Extra “Special Roast” Bitter (ESRB) showcases the biscuit, tangy-sourdough character of Briess Special Roast Malt. Special Roast is a complex flavored, drum roasted malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. Or use in smaller quantities in IPAs, ESBs, Amber and other flavorful ales for subtle background notes. Brew Your Own magazine subscribers will find this recipe on the Briess/White Labs recipe tear out sheet in the November 2014 issue. Or visit the Briess Recipe Database for a printer-friendly version. Cheers!

 

ESRB

  • Type: Ale
  • Style: Extra Special Bitter
  • Batch Size: 5 gallons
  • Recipe Type: Extract with grain
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 6.6 lbs—Briess CBW® Pilsen Light LME—20 minute boil
  • 1 lb—Briess Pale Ale Malt
  • 0.5 lbs—Briess Special Roast Malt
  • 0.5 lbs—Briess Carapils® Malt
  • 0.75 oz—Target Hops (12% AA)—60 minute boil
  • 0.5 oz—Tettnang Hops (4.0% AA)—20 minute boil
  • 0.5 oz—Golding Hops (5.0% AA)—20 minute boil
  • 0.5 oz—Tettnang Hops (4.0% AA)—5 minute boil
  • 0.5 oz—Golding Hops (5.0% AA)—5 minute boil
  • 1 vial—WLP006 Bedford British Yeast

Procedures

  1. Steep grain at 152-158ºF for 30 minutes
  2. Remove grains, bring to boil, add first hop addition
  3. Boil 40 minutes, remove from heat, add second hop addition and LME
  4. Boil 15 minutes, add final hop addition
  5. Boil 5 minutes
  6. Cool to 68ºF, oxygenate wort
  7. Pitch 1 vial WLP006 Bedford British Yeast

Fermentation

  • Primary Fermentation: 1-2 weeks at 68ºF
  • Secondary Fermentation: Optional 1-2 weeks
  • Fermentation Notes: Force carbonate or bottle condition

Stats

  • Original Gravity: 1.054º Plato
  • Final Gravity: 1.014º Plato
  • ABV: 5.2%
  • ABW: 4.2%
  • IBU: 42
  • Color: 9º Lovibond

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

Posted in Recipes | Tagged , .
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