DIY ESB V3 - Beer Recipe - Brewer's Friend

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DIY ESB V3

195 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
URL: https://maltinfusers.brewcompetition.com/?fbclid=IwAR1GrSDxm24zI8MAQaYYpn5enbmlHOEpOyvRMPvOKo7J2PYVcnaGX3Vxmcg
Created: Wednesday August 18th 2021
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OG: 1.059 FG: 1.017 ABV: 5.5% IBU: 48

1.059
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Sugar Creek Malt - Ye Olde Pale Ale11 lb Ye Olde Pale Ale 37.7 4 81.5%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 7.4%
0.75 lb Briess - Special Roast0.75 lb Special Roast 33 40 5.6%
0.50 lb Simpsons - Crystal Medium0.5 lb Crystal Medium 33 65.01 3.7%
0.25 lb Simpsons - Crystal Dark0.25 lb Crystal Dark 33 120 1.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Challenger1.6 oz Challenger Hops Pellet 6.3 Boil 60 min 32.08 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.6 Boil 15 min 7.26 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.6 Boil 1 min 0.63 25%
0.40 oz Challenger0.4 oz Challenger Hops Pellet 8.5 Boil 1 min 0.47 10%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 20 min.
4.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.90 g Gypsum Water Agt Mash 1 hr.
0.72 ml Lactic acid Water Agt Mash 1 hr.
2.20 g Yeast Nutrient Other Boil 15 min.
2.90 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Baking Soda Water Agt Mash 1 hr.
0.10 ml Lactic acid Water Agt Sparge 1 hr.
2 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.14 psi       Temp: 36 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 10 25 75 175 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 156 °F 154 °F 60 min
mash out 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.29 g | 37.2 qt) 8.64 34.6  
Mash volume with grains (equipment estimates 10.37 g | 41.5 qt) 9.72 38.9  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

Chalk in MASH. All other salts in brewing water.

Pitch yeast at 65F and allow to rise to 67F, then ferment at 67F until near end of fermentation, then increase to 72F.

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Bronze medal at the All American Homebrew Competition, 4/2/2022



Award Winning Recipe
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  • Last Updated: 2022-04-02 23:02 UTC