Common Room ESB - Beer Recipe - Brewer's Friend

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Common Room ESB

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: https://www.homebrewtalk.com/threads/common-room-esb.83878/
No Chill: 10 minute extended hop boil time
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Monday July 20th 2020
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1.055
1.013
5.5%
35.7
11.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 90.9%
0.30 kg American - Caramel / Crystal 60L0.3 kg Caramel / Crystal 60L 34 60 6.8%
0.10 kg American - Caramel / Crystal 150L0.1 kg Caramel / Crystal 150L 33 150 2.3%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g East Kent Goldings34 g East Kent Goldings Hops Pellet 4 Boil 60 min 18.35 39.5%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 4 Boil 20 min 4.82 14%
12 g Fuggles12 g Fuggles Hops Pellet 4.2 Boil 20 min 5.06 14%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 4 Boil 5 min 3.63 16.3%
14 g Fuggles14 g Fuggles Hops Pellet 4.2 Boil 5 min 3.81 16.3%
86 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
2 g Chalk Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 74 °C 67 °C 60 min
7 L Batch Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 18.2 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

09/08/2020

Mash
22L treated water
Mash PH: 5.36

Pre-boil SG: 1.47
Post-Boil SG: 1.54

20L collected in the fermenter

17/08/2020
SG: 1.012
Malty aroma with some esters. Some alcohol on the nose
Smooth bitterness
Yeast hasn't dropped yet

18/08/2020
SG: 1.011
Lesser alcohol on the nose, less sweet aroma and more bold bitterness

19/08/2020
SG: 1.010
Earthy bitterness. Dried out more than expected so hops stand out in the taste. Aroma is malty and alcoholic
Yeast has started to flocculating

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  • Last Updated: 2020-08-19 06:57 UTC