CB&B ESB - Beer Recipe - Brewer's Friend

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CB&B ESB

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.86 gallons
Post Boil Size: 5.86 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Monday November 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Simpsons - Maris Otter pale10 lb Maris Otter pale 38 2.4 90.9%
0.50 lb Simpsons - Crystal Light 0.5 lb Crystal Light 33.1 38.03 4.5%
0.50 lb Simpsons - Crystal Medium0.5 lb Crystal Medium 33 65.01 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.73 33.3%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 30 min 10.79 25%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.09 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 1.87 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4.08 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.84 psi       Temp: 40 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
5g Calcium Chloride
5g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infusion 164 °F 149 °F 90 min
9 qt Batch Sparge 170 °F 160 °F 10 min
9 qt Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.66 14.6  
Mash volume with grains 4.54 18.2  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.86 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.86 23.4  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.84 g | 23.4 qt) 5 20  
Total: 8.49 33.9
Equipment Profile Used: System Default
"CB&B ESB" Strong Bitter beer recipe by _DEAN_. All Grain, ABV 5.34%, IBU 36.48, SRM 9.61, Fermentables: (Maris Otter pale, Crystal Light , Crystal Medium) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2020-11-24 18:07 UTC