Fullers ESB keg Windsor - Beer Recipe - Brewer's Friend

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Fullers ESB keg Windsor

208 calories 20.2 g 14 oz
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 2.15 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.269 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 208 calories (Per 14oz)
Carbs: 20.2 g (Per 14oz)
Created: Wednesday June 2nd 2021
1.063
1.014
6.4%
33.4
10.9
5.4
10.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb Simpsons - Maris Otter pale4.2 lb Maris Otter pale $ 2.00 / lb
$ 8.40 		38 2.4 91.5%
2 oz Thomas Fawcett - Crystal Malt2 oz Crystal Malt $ 2.20 / lb
$ 0.28 		33 61 2.7%
4.25 oz Thomas Fawcett - Dark crystal4.25 oz Dark crystal $ 2.50 / lb
$ 0.66 		33 80 5.8%
73.45 oz / $ 9.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g BSG - UK Target5 g UK Target Hops $ 2.49 / oz
$ 0.44 		Pellet 10.8 First Wort 0 min 20.01 29.5%
3.11 g BSG - Challenger (7.5 AA) / 1.68 Ounces3.11 g BSG - Challenger (7.5 AA) / 1.68 Ounces Hops $ 2.49 / oz
$ 0.27 		Pellet 7.5 First Wort 0 min 8.64 18.3%
3.90 g Artisan - Kent Goldings (5.1 AA) / 5.63 Ounces3.9 g Artisan - Kent Goldings (5.1 AA) / 5.63 Ounces Hops $ 2.50 / oz
$ 0.34 		Pellet 5.1 Boil 15 min 3.32 23%
1.04 g BSG - German Northern Brewer (8 AA) / 0.35 Ounces1.04 g BSG - German Northern Brewer (8 AA) / 0.35 Ounces Hops $ 2.79 / oz
$ 0.10 		Pellet 8 Boil 15 min 1.39 6.1%
3.90 g Artisan - Kent Goldings (5.1 AA) / 5.63 Ounces3.9 g Artisan - Kent Goldings (5.1 AA) / 5.63 Ounces Hops $ 2.50 / oz
$ 0.34 		Pellet 5.1 Dry Hop (High Krausen) Day 3 23%
16.95 g / $ 1.50
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Gypsum Water Agt Mash 0 min.
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.29 oz Whirlfloc Water Agt Boil 15 min.
0.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.72 psi       Temp: 35 °F       CO2 Level: 2 Volumes
 
Target Water Profile
London
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 70 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Steeping 60 °F 150 °F 60 min
Steeping 150 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.84 g | 11.4 qt) 4.07 16.3  
Mash volume with grains (equipment estimates 3.21 g | 12.8 qt) 4.44 17.8  
Grain absorption losses -0.57 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.02 g | 8.1 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 0.5 2  
Top off amount 1.65 6.6  
Volume into fermentor 2.15 8.6  
Total: 4.07 16.3
Equipment Profile Used: System Default
 
Notes

Put bag into kettle once temp hits 140. Mash timer starts once TEMP hits 150. After an hour turn temp to 168, time for “mash out” begins once you increase timer.

FWH are added once you lift bag.

Ferment at 66 for 5 days and let rise to 68 for another 5 days.

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  • Last Updated: 2021-06-11 02:34 UTC
  • Snapshot Created: 2021-06-02 19:06 UTC