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mtyquinn · **Joined:** Tue Aug 25, 2009 8:58 am **Posts:** 135

I've brewed up an ESB for a competition (just my local homebrew club). The recipe I'm using calls for a dry hop of an oz of EKG. (10 gallon batch). It sounds good to me but I was wondering if it's true to style? To dry hop or not, that is the question.

Tom from Raleigh · **Posted:** Thu May 24, 2012 10:51 am

AFAIK, the English invented dry hopping. Yes, it would be appropriate to dry hop you ESB with EKG. 1 oz in 10 gallons won't do much. Be sure to get the carbonation right and not too high for the style.

mtyquinn · **Joined:** Tue Aug 25, 2009 8:58 am **Posts:** 135

Actually I just checked my recipe, it will be an 1.83 oz for ten gallons. So Let's say 2 oz.

spiderwrangler · **Posted:** Thu May 24, 2012 12:06 pm

As I recall, many of the beers served in casks get dry hopped, bottled versions that are imported to the states are often lacking the dry hop character due to travel...

Ironman · **Posted:** Thu May 24, 2012 9:17 pm

Absolutely and definitely true to style. Goldings or styrian goldings are the first choice followed by fuggles.

BDawg · **Posted:** Thu May 24, 2012 9:32 pm

Go for it. It takes a hell of a lot of dry hops to get above "moderatly high".
(Yes, I'm a BJCP judge)

Quote:

8C. Extra Special/Strong Bitter (English Pale Ale)

Aroma: Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).

Dry Hopping an ESB...

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