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ESB

202 calories 20.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.13 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 98%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday July 17th 2021
1.061
1.015
6.1%
39.4
15.8
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb United Kingdom - Maris Otter Liquid Malt Extract (LME)3.3 lb Maris Otter Liquid Malt Extract (LME) 36 5 28%
4 lb United Kingdom - Pale 2-Row4 lb Pale 2-Row 38 2.5 33.9%
0.50 lb United Kingdom - Crystal 50L0.5 lb Crystal 50L 34 50 4.2%
1 lb American - Pale Ale1 lb Pale Ale 37 3.5 8.5%
2 lb Muntons - Brown Malt2 lb Brown Malt 36 57 16.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.5%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 26.07 42.9%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 30 min 13.36 28.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 0 min 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
373.6 0 0 0 895.4 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Steeping 155 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 8.17 32.7  
Mash volume with grains 8.85 35.4  
Grain absorption losses (steep / mash) -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume 7.13 28.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.17 32.7
Equipment Profile Used: System Default
"ESB" Strong Bitter beer recipe by Brewer #80430. Partial Mash, ABV 6.06%, IBU 39.42, SRM 15.78, Fermentables: (Maris Otter Liquid Malt Extract (LME), Pale 2-Row, Crystal 50L, Pale Ale, Brown Malt, Flaked Barley) Hops: (Kent Goldings, Fuggles) Other: (Gypsum)
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  • Last Updated: 2022-10-25 14:29 UTC