ESB 2 - 1187 EKG - Beer Recipe - Brewer's Friend

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ESB 2 - 1187 EKG

10842 calories 1225.8 g 20 qt
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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: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 10842 calories (Per 20qt)
Carbs: 1225.8 g (Per 20qt)
Created: Friday April 16th 2021
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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 80%
1 lb Bestmalz - Best RED X1 lb Best RED X 36 12 8%
1.10 lb Briess - Caramel Malt - 80L1.1 lb Caramel Malt - 80L 35 80 8.8%
0.40 lb Bestmalz - BEST Acidulated0.4 lb BEST Acidulated 35.9 2.81 3.2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz East Kent Goldings2.2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 38.19 66.7%
1.10 oz East Kent Goldings1.1 oz East Kent Goldings Hops Pellet 5 Hop Stand 0 min 3.75 33.3%
3.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 15 min.
1 each Immersion chiller Other Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.22 psi       Temp: 37 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
55th Loop SE Olympia WA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 8 9 4 3 75
Used pre-made Burton on Trent salt blend, 1 tbs/5 gallons, or whatever
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.82 gal Strike 164 °F 152 °F 60 min
4.3 gal Sparge 170 °F -- 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7.3 29.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.71 g | 22.8 qt) 5.5 22  
Total: 9.11 36.5
Equipment Profile Used: System Default
"ESB 2 - 1187 EKG" Strong Bitter beer recipe by LJ Nasty. All Grain, ABV 5.75%, IBU 41.94, SRM 12.9, Fermentables: (Maris Otter Pale Ale Malt, Best RED X, Caramel Malt - 80L, BEST Acidulated) Hops: (East Kent Goldings) Other: (Whirlfloc tablet, Immersion chiller, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2021-04-17 04:48 UTC