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ESB

170 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Monday July 6th 2020
1.055
1.017
5.1%
52.4
7.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,300 g Muntons - United Kingdom - Maris Otter Pale2300 g United Kingdom - Maris Otter Pale 38 3.75 43.4%
2,300 g The Swaen - Pale Ale2300 g Pale Ale 37.3 3.37 43.4%
500 g The Swaen - Amber500 g Amber 35.4 19.3 9.4%
200 g Brown Sugar200 g Brown Sugar 45 15 3.8%
5,300 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
63 g First Gold63 g First Gold Hops Pellet 7.5 Boil 60 min 52.41 80.8%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 0 min 19.2%
78 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
12 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 14.6 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 73 °C 66 °C 60 min
9 L Sparge -- -- --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 13.3
Mash volume with grains 16.6
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 21.7 L) 21.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 34.4  
Equipment Profile Used: System Default
"ESB" Strong Bitter beer recipe by brandonAmsterdam. All Grain, ABV 5.06%, IBU 52.41, SRM 7.5, Fermentables: (United Kingdom - Maris Otter Pale, Pale Ale, Amber, Brown Sugar) Hops: (First Gold, East Kent Goldings) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2020-07-15 06:52 UTC