ESB-1_1968 EKG - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

ESB-1_1968 EKG

10470 calories 1168.7 g 20 qt
brewer logo
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 10470 calories (Per 20qt)
Carbs: 1168.7 g (Per 20qt)
Created: Tuesday February 2nd 2021
Similar Recipes

God Save the Queen - English Bitter

by Rothrock Brewing Company

OG: 1.051 FG: 1.013 ABV: 4.9% IBU: 41

Abbot Ale Clone

by British Ale Dude

OG: 1.051 FG: 1.008 ABV: 5.7% IBU: 33

ESB - Extra Special Beer

by Backcrack

OG: 1.054 FG: 1.011 ABV: 5.7% IBU: 36

1.059
1.017
5.4%
37.8
12.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt 38 2.65 81.3%
1 lb Bestmalz - Best RED X1 lb Best RED X 36 12 8.1%
1.10 lb Briess - Caramel Malt - 80L1.1 lb Caramel Malt - 80L 35 80 8.9%
0.20 lb Bestmalz - BEST Acidulated0.2 lb BEST Acidulated 35.9 2.81 1.6%
12.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz East Kent Goldings1.6 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 34.52 66.7%
0.80 oz East Kent Goldings0.8 oz East Kent Goldings Hops Pellet 6.1 Hop Stand 0 min 3.32 33.3%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -3.65 psi       Temp: 41 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
144.6 8 9 4 311.3 88.4
Add 10g of gypsum for BoT profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.78 gal Strike 169 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.61 18.5  
Mash volume with grains 5.6 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 7.3 29.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.53 g | 22.1 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.72 g | 22.9 qt) 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
"ESB-1_1968 EKG" Strong Bitter beer recipe by LJ Nasty. All Grain, ABV 5.43%, IBU 37.84, SRM 12.86, Fermentables: (Maris Otter Pale Ale Malt, Best RED X, Caramel Malt - 80L, BEST Acidulated) Hops: (East Kent Goldings) Other: (Whirlfloc, Gypsum)
Last Updated and Sharing
 
310
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-08 01:07 UTC