Partial mash ESB - Beer Recipe - Brewer's Friend

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Partial mash ESB

137 calories 12.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Sunday June 14th 2020
1.045
1.009
4.7%
38.2
5.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 40%
0.25 kg American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L 35 20 6.7%
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 4 40%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 13.3%
3.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Willamette28 g Willamette Hops Pellet 4.8 Boil 60 min 19.21 40%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5 Boil 30 min 11.53 30%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5 Boil 15 min 7.45 30%
70 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Sydney (Potts Hill source) NSW Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 14 28 8 40.8
Mash pH is estimated by the water calculator as 5.68 which should be OK.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion 70 °C 65 °C 60 min
12 L Batch Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 17.2 L) 18.3
Mash volume with grains (equipment estimates 17.2 L) 19.7
Grain absorption losses (steeping) -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15 L) 16
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 10
Top off amount 11
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Loosely based on Lord Crouchback's Special Bitter - English Pale Ale from John Palmer's "How to Brew" but adapted based on locally available ingredients.

Using cooked polenta (500g dry) instead of flaked corn.

Yeast is actually Lallemand / LalBrew Nottingham high performance ale yeast but I didn't have enough info to add it to the catalogue.

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  • Last Updated: 2020-06-16 05:31 UTC