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ESB

271 calories 29.6 g 500 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: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Colin Churchward
Calories: 271 calories (Per 500ml)
Carbs: 29.6 g (Per 500ml)
Created: Sunday January 24th 2021
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Experimental Strong Bitter

by toadvine

OG: 1.056 FG: 1.016 ABV: 5.3% IBU: 37

1.058
1.016
5.5%
41.6
29.1
5.3
10.29
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.99 kg Crisp Malting - Finest Maris Otter4.99 kg Finest Maris Otter £ 1.06 / kg
£ 5.29 		38 6 86%
348 g Crisp Malting - Crystal 60L348 g Crystal 60L £ 1.46 / kg
£ 0.51 		33.1 250 6%
58 g Crisp Malting - Chocolate Malt58 g Chocolate Malt £ 1.46 / kg
£ 0.08 		32.66 949.99 1%
58 g Crisp Malting - Torrefied Wheat58 g Torrefied Wheat £ 0.95 / kg
£ 0.06 		36.8 3 1%
174 g Corn Sugar - Dextrose174 g Corn Sugar - Dextrose - (late boil kettle addition) 42 3%
174 g Tate and Lyle - Golden Syrup174 g Golden Syrup - (late boil kettle addition) 40 1.17 3%
5,802 g / £ 5.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops £ 0.04 / g
£ 0.75 		Leaf/Whole 12.85 Boil 60 min 30.9 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.03 / g
£ 0.49 		Pellet 5.5 Boil 10 min 3.96 25%
10 g Target10 g Target Hops £ 0.04 / g
£ 0.38 		Leaf/Whole 12.85 Boil 10 min 5.6 16.7%
15 g Bullion15 g Bullion Hops £ 0.05 / g
£ 0.81 		Leaf/Whole 3.9 Hop Stand at 95 °C 10 min 1.11 25%
60 g / £ 2.42
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.29 		Other Boil 10 min.
2 tsp Yeast Nutrient Part 2 £ 0.04 / tsp
£ 0.07 		Other Boil 10 min.
0.50 each Protafloc £ 0.29 / each
£ 0.14 		Fining Boil 10 min.
1 tsp Gelatin £ 0.04 / g
£ 0.16 		Fining Primary 2 days
2 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.03 		Water Agt Mash 0 min.
20 g Gypsum £ 0.01 / g
£ 0.19 		Water Agt Mash 0 min.
15 g Epsom Salt £ 0.02 / g
£ 0.23 		Water Agt Mash 0 min.
0.50 ml Lactic acid £ 0.04 / ml
£ 0.02 		Water Agt Mash 0 min.
4 g Table Salt £ 0.01 / g
£ 0.04 		Water Agt Mash 0 min.
£ 1.17
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 143 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.43 bar       Temp: 12 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
177.9 46.1 69 149.9 548.4 15.4
Filter water through Brita filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 L 70.4C strike water Strike 70.4 °C 63 °C 60 min
2.3 L Top Off 78 °C 78 °C --
15.9 L 76C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.8
Mash volume with grains 16.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 18.8 L) 20
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.8 L) 27
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 20
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Extra Special Bitter (ESB)


The strongest of the bitters - Extra Special Bitter. This bitter is made from Maris Otter base malt with medium crystal, and a small amount of wheat and chocolate malts. It also has added brewing sugar and Golden Syrup to increase the alcohol content while retaining drinkability. The Fullers London ESB yeast (Wyeast 1968) has been used here to give a malty flavour and will leave some sweetness.
Target has been used to give a punchy bitterness. Then a combination of Target, Goldings and Bullion have been used for flavour/aroma. The bullion hops are added at the end of the boil to pull out the aroma from these hops to get a zesty, dark red fruit note to it.

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  • Last Updated: 2021-05-17 09:07 UTC