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BBC ESB

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 62 gallons (fermentor volume)
Pre Boil Size: 65 gallons
Post Boil Size: 62 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Seth Clark
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday October 18th 2020
1.052
1.010
5.5%
43.2
9.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
84 lb United Kingdom - Maris Otter Pale84 lb Maris Otter Pale 38 3.75 77.4%
5 lb American - Caramel / Crystal 40L5 lb Caramel / Crystal 40L 34 40 4.6%
8.50 lb American - Carapils (Dextrine Malt)8.5 lb Carapils (Dextrine Malt) 33 1.8 7.8%
4 lb Dingemans - Biscuit4 lb Biscuit 34.5 22 3.7%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 2.8%
3 lb American - Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 2.8%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 0.9%
108.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 lb Challenger0.5 lb Challenger Hops Pellet 8.5 Boil 30 min 16.11 14.3%
1 lb East Kent Goldings1 lb East Kent Goldings Hops Pellet 5 Boil 10 min 8.94 28.6%
1 lb Target1 lb Target Hops Pellet 11.5 Boil 5 min 11.31 28.6%
1 lb Barth-Haas - First Gold1 lb First Gold Hops Pellet 7.1 Whirlpool at 212 °F 0 min 6.86 28.6%
3.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1056 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135.7 13.1 6 88.1 233.8 43.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.57 gal Strike 165 °F 152 °F 60 min
40 gal Sparge 190 °F 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 65 gal (260 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 53 gal (212 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 44.76 gal (179.03 qt). Suggest reducing strike water volume to 3.32 gal (13.28 qt) and adding 32.76 gal (131.03 qt) sparge/top-off. 36.08 144.3  
Strike water volume at mash thickness of 1.33 qt/lb 36.08 144.3  
Mash volume with grains (equipment estimates 44.16 g | 176.6 qt) 44.76 179  
Grain absorption losses -13.56 -54.3  
Remaining sparge water volume 42.74 170.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 65 260  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.5 -6  
Post boil Volume 62 248  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Top off amount 0.6 2.4  
Going into fermentor 62 248  
Total: 78.81 315.3
Equipment Profile Used: System Default
"BBC ESB" Strong Bitter beer recipe by Seth Clark. All Grain, ABV 5.52%, IBU 43.22, SRM 9, Fermentables: (Maris Otter Pale, Caramel / Crystal 40L, Carapils (Dextrine Malt), Biscuit, Flaked Barley, Caramel / Crystal 60L, CaraMunich II) Hops: (Challenger, East Kent Goldings, Target, First Gold) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2020-10-23 19:56 UTC