#108 ESB - Beer Recipe - Brewer's Friend

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#108 ESB

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Blake Wood
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday November 12th 2020
1.060
1.013
6.2%
34.6
11.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Muntons - Maris Otter4.5 lb Maris Otter 38 2.3 75%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 8.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Fuggle UK1 oz Fuggle UK Hops Pellet 4.3 Boil at 198 °F 60 min 29.31 50%
0.50 oz Yakima Chief Hops - Fuggle UK0.5 oz Fuggle UK Hops Pellet 4.3 Boil at 198 °F 10 min 5.31 25%
0.50 oz Yakima Chief Hops - Fuggle UK0.5 oz Fuggle UK Hops Pellet 4.3 Hop Stand at 160 °F 35 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 12 min.
0.50 tsp Irish Moss Fining Boil 12 min.
0.50 tsp Gelatin Fining Bottling 0 min.
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
0.25 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11.50 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.6 4 23 97.8 38.3 19.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Steeping 152 °F 152 °F 60 min
Starting Mash Thickness: 2.56 qt/lb
Starting Grain Temp: 151 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.56 qt/lb 3.84 15.4  
Mash volume with grains (equipment estimates 4.3 g | 17.2 qt) 4.32 17.3  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 1.72 g | 6.9 qt) 1.46 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4.3 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Going into fermentor 3 12  
Total: 5.3 21.2
Equipment Profile Used: System Default
"#108 ESB" Strong Bitter beer recipe by Blake Wood. All Grain, ABV 6.17%, IBU 34.62, SRM 11.83, Fermentables: (Maris Otter, Biscuit, Caramel / Crystal 40L) Hops: (Fuggle UK) Other: (Beer Nutrient, Irish Moss, Gelatin, Calcium Chloride (dihydrate), Lactic acid, Gypsum)
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  • Last Updated: 2021-03-08 20:22 UTC