Dry Hopping an ESB...

[mtyquinn]

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]

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]

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

[spiderwrangler]

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]

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

[BDawg]

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

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).