Extra Bitter Barbarian

Created: Saturday April 24th 2021

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 8.94 gallons
Post Boil Size: 7.66 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Hop Utilization: 98%
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Abbot Ale Clone

by British Ale Dude

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

David Heath's ESB

by BarbarianBrewer

OG: 1.053 FG: 1.013 ABV: 5.3% IBU: 42

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.4%

IBU (tinseth):

36.2

SRM (morey):

15.1

Mash pH

5.5

Cost $

39.75

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
12 lb	Simpsons - Finest Pale Ale Maris Otter12 lb Finest Pale Ale Maris Otter	$ 1.13 / lb $ 13.55	37	2.6	82.5%
0.75 lb	Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L	$ 1.49 / lb $ 1.12	34	60	5.2%
12 oz	Tate and Lyle - Golden Syrup12 oz Golden Syrup - (late boil kettle addition)	$ 6.50 / lb $ 4.88	40	1	5.2%
0.40 lb	German - Acidulated Malt0.4 lb Acidulated Malt		27	3.4	2.7%
0.40 lb	American - Chocolate0.4 lb Chocolate	$ 1.49 / lb $ 0.60	29	350	2.7%
0.25 lb	Briess - Brewers Torrified Wheat0.25 lb Brewers Torrified Wheat	$ 1.49 / lb $ 0.37	35	1.5	1.7%
14.55 lbs / $ 20.51

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Northdown (8.6 AA)1.5 oz Northdown (8.6 AA) Hops	$ 1.34 / oz $ 2.01	Pellet	7.4	Boil	60 min	28.79	42.9%
1 oz	Fuggles (4.5 AA)1 oz Fuggles (4.5 AA) Hops	$ 2.45 / oz $ 2.45	Pellet	5.2	Boil	10 min	4.89	28.6%
1 oz	East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops	$ 3.60 / oz $ 3.60	Pellet	5	Hop Stand	0 min	2.5	28.6%
3.50 oz / $ 8.06

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Northdown (8.6 AA) (Pellet)	$ 1.34 / oz $ 2.01	28.79	42.9%
1 oz	Fuggles (4.5 AA) (Pellet)	$ 2.45 / oz $ 2.45	4.89	28.6%
1 oz	East Kent Goldings (5 AA) (Pellet)	$ 3.60 / oz $ 3.60	2.5	28.6%
3.50 oz / $ 8.06

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Baking Soda		Water Agt	Mash	1 hr.
1 g	Epsom Salt		Water Agt	Mash	1 hr.
10 g	Gypsum		Water Agt	Mash	1 hr.
0.50 oz	LD Carlson - Campden Tablets / 1 Each		Water Agt	Mash	1 hr.
1 g	Salt		Water Agt	Mash	1 hr.
1 each	Propane & Misc Costs / 0 Each	$ 4.00 / each $ 4.00	Other	Mash	0 min.
0.50 each	BSG - Kerry Whirlfloc T / 1 Each		Water Agt	Boil	5 min.
0.50 tsp	Wyeast - Yeast Nutrient / 0.5 Tsp		Water Agt	Boil	5 min.
$ 4.00

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	2 Each	Cost:	$ 3.59 / each $ 7.18
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 284 B cells required

$ 7.18 Yeast Pitch Rate and Starter Calculator

Priming

Method: turbinado Amount: 0.6 oz Temp: 68 °F CO₂ Level: 1.02 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
92.4	14.5	33.6	30.2	175.7	101.2
Milwaukee water to 1/3 Burtonized water
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.03 gal	Strike	162 °F	152 °F	60 min
4.5 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.8 qt/lb Starting Grain Temp: 65 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.8 qt/lb	6.21	24.8
Mash volume with grains	7.31	29.3
Grain absorption losses	-1.73	-6.9
Remaining sparge water volume (equipment estimates 4.84 g \| 19.3 qt)	4.71	18.8
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 9.07 g \| 36.3 qt)	8.94	35.8
Volume increase from sugar/extract (late additions)	0.06	0.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.09	-0.4
Post boil Volume (equipment estimates 7.54 g \| 30.2 qt)	7.66	30.6
Hops absorption losses (whirlpool, hop stand)	-0.04	-0.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 7.62 g \| 30.5 qt)	7.5	30
Total:	10.92	43.7
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 105.4%

Pre-Boil: 82% 29.7 ppg

Ending Kettle: 75% 27.7 ppg

Brew House: 74% 27.7 ppg

Wort Volume:

7.6 Gallons

Expected 7.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.054
Actual OG: 1.053

Alcohol and Attenuation:

ABV: 5.25%

Apparent Attenuation: 75.5%
Actual FG: 1.013
Calories per 12oz 178 calories
Carbohydrates per 12oz 18.1 g

Amount Packaged:

7.2 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 77
Pints: 58

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
7/29/2022 5:09 PM over 2 years ago	+0	Mash Complete (First Runnings)	1.065	5.25 Gallons		7/29/2022 8:12 PM over 2 years ago
7/29/2022 5:22 PM over 2 years ago	+0	Mash Complete (Last Runnings)	1.022	3.75 Gallons		7/29/2022 8:13 PM over 2 years ago
7/29/2022 5:25 PM over 2 years ago	+0	Mash Complete	1.065	7.25 Gallons		7/29/2022 8:22 PM over 2 years ago	Added water in attempt to reach target Mash temp. 1G boiling water sent it too high and ice cube brought it right back to -3°F target!
7/29/2022 5:35 PM over 2 years ago	+0	Pre-Boil Gravity	1.046	8.9 Gallons		7/29/2022 8:17 PM over 2 years ago
7/29/2022 6:42 PM over 2 years ago	+0	Boil Complete	1.052	7.75 Gallons		7/29/2022 8:19 PM over 2 years ago
7/29/2022 7:29 PM over 2 years ago	+0	Brew Day Complete	1.053	7.6 Gallons		7/29/2022 8:20 PM over 2 years ago
7/30/2022 3:00 AM over 2 years ago	+1	Sample			64 °F	7/30/2022 1:56 PM over 2 years ago	Pitched yeast
7/30/2022 1:55 PM over 2 years ago	+1	Sample			60 °F	7/30/2022 1:55 PM over 2 years ago
7/30/2022 5:01 PM over 2 years ago	+1	Sample			62.4 °F	7/30/2022 5:01 PM over 2 years ago	Left lid open to bring temp up until signs of fermentation. Closed lid now and set ambient to 61-63°F.
7/31/2022 1:54 AM over 2 years ago	+2	Sample			62.5 °F	7/31/2022 1:55 PM over 2 years ago	Good airlock activity
7/31/2022 1:53 PM over 2 years ago	+2	Sample			63.5 °F	7/31/2022 1:54 PM over 2 years ago	Kreuzen to top of Speidel fermenter
7/31/2022 5:39 PM over 2 years ago	+2	Sample			64.5 °F	8/1/2022 1:41 PM over 2 years ago	Fermentation active. Dropped ambient down 1°F in the morning and another in evening.
8/1/2022 1:42 PM over 2 years ago	+3	Sample			62.4 °F	8/1/2022 5:16 PM over 2 years ago	Airlock activity slowing. Raised ambient by 2°F
8/1/2022 5:16 PM over 2 years ago	+3	Sample			62.1 °F	8/2/2022 5:09 PM over 2 years ago	Raised ambient by another degree; now at 62°F
8/2/2022 5:09 PM over 2 years ago	+4	Sample			62.6 °F	8/2/2022 5:09 PM over 2 years ago
8/9/2022 3:45 PM over 2 years ago	+11	Sample			62.4 °F	8/10/2022 10:47 PM over 2 years ago	Unplugged chest freezer to let fermentation temp rise.
8/10/2022 10:47 PM over 2 years ago	+12	Sample			65.9 °F	8/10/2022 10:47 PM over 2 years ago
8/12/2022 3:08 PM over 2 years ago	+14	Sample			67.7 °F	8/15/2022 3:08 PM over 2 years ago	Plugged chest freezer back in and set ambient to 67°F
8/13/2022 6:08 PM over 2 years ago	+15	Sample			66.5 °F	8/15/2022 3:09 PM over 2 years ago
8/15/2022 3:13 PM over 2 years ago	+17	Sample			66.5 °F	8/15/2022 3:13 PM over 2 years ago	Dropped ambient to 64°F. Plan to drop temp ~5°F at a time to bring ferm temp down to yeast min by the start of cold-crashing in 3 days. Intent is to not create strong vacuum.
8/20/2022 7:31 PM over 2 years ago	+22	Fermentation Complete	1.013	7.5 Gallons	38.1 °F	8/20/2022 10:32 PM over 2 years ago
8/20/2022 8:32 PM over 2 years ago	+22	Packaged		7.2 Gallons		8/20/2022 10:34 PM over 2 years ago	77 bottles

Notes

Taken from David Heath's YouTube Channel https://www.youtube.com/watch?v=psfYrLCg6kE

Stir syrup into hot water before adding to BK at 10 minutes

Yeast Options:
- WYeast 1968 London ESB
- White Labs WLP013 London Ale
- Fermentis S04 - best so far
- Lallemand London ESB
- WLP002 is supposedly the Fuller's strain
  
  Jul 2022:
  Push water in direction of Burton....approx 1/3 of the way.
  Go back to US-04 - best tasting so far.
  Result: Tasted too minerally.
  
  For next batch try 1-2% Victory. Annabrit describes it as "sweet, biscuity, malty, and a teetch nutty". BlackMuse described it as dry, biscuity and nutty.

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Last Updated: 2023-04-22 22:23 UTC
Snapshot Created: 2021-04-24 13:35 UTC
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Extra Bitter Barbarian