Chalkboard Bitter V3 ESB - Beer Recipe - Brewer's Friend

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Chalkboard Bitter V3 ESB

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark John
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday January 8th 2021
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1.064
1.018
6.0%
49.7
13.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 75.9%
1.25 lb American - Caramel / Crystal 15L1.25 lb Caramel / Crystal 15L 35 15 8.6%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 8.6%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) 32 40 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.5 First Wort 60 min 18.94 22.2%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.5 Boil 30 min 19.84 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.8 Boil 10 min 10.89 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.61 psi       Temp: 65 °F       CO2 Level: 1.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.07 gal Strike 164 °F 154 °F 60 min
4.25 gal Batch Sparge 154 °F 168 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.73 18.9  
Mash volume with grains 5.81 23.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.35 37.4
Equipment Profile Used: System Default
 
Notes

Batch 1- OG 1.064 FG 1.020 ABV 5.8%
Great beer, needs a little more bite-not from hops. IBU's are good.
Maybe add
4.5 oz. (127 g) Dark Crystal
4.0 oz. (113 g) Brown Sugar, Light (10 minutes)
Batch2- Using Belgian Candie syrup 45L

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  • Last Updated: 2021-07-03 18:54 UTC