2021_11_15 ESB - Beer Recipe - Brewer's Friend

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2021_11_15 ESB

204 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 22 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Mark and Paul
Calories: 204 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday September 4th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
38 lb United Kingdom - Maris Otter Pale38 lb Maris Otter Pale 38 3.75 90.9%
3.50 lb United Kingdom - Crystal 70L3.5 lb Crystal 70L 34 70 8.4%
0.30 lb United Kingdom - Chocolate0.3 lb Chocolate 34 425 0.7%
41.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Challenger5 oz Challenger Hops Pellet 6.1 Boil 60 min 26.63 53.8%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 7.3 Boil 15 min 4.74 16.1%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4.5 Boil 15 min 2.92 16.1%
1.30 oz East Kent Goldings1.3 oz East Kent Goldings Hops Pellet 4.5 Dry Hop 0 days 14%
9.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
27 g Gypsum Water Agt Mash 1 hr.
10.23 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 427 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.89 gal Temperature 153 °F 153 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.3 gal (93.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.3 gal (45.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.24 gal (68.97 qt). Suggest reducing strike water volume to 8.66 gal (34.62 qt) and adding 5.24 gal (20.97 qt) sparge/top-off. 13.9 55.6  
Strike water volume at mash thickness of 1.33 qt/lb 13.9 55.6  
Mash volume with grains 17.24 69  
Grain absorption losses -5.23 -20.9  
Remaining sparge water volume (equipment estimates 14.88 g | 59.5 qt) 17.58 70.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.3 g | 93.2 qt) 26 104  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 21.5 g | 86 qt) 22 88  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 22 g | 88 qt) 21.5 86  
Total: 31.48 125.9
Equipment Profile Used: System Default
 
Notes

Making 2 starters. Each 3 liters with a wort gravity of 1.040. Target pitch rate 914 billion cells. First should get us to 500 billion, the second a bit less (pack will be older and less viable) but in the ballpark and probably a little more than target.

Thinking of adding more dry hops than recipe states. If for no other reason than to avoid leftovers in a broken seal bag.

Hit 153 on the nose but had mashed in right away as soon as the water hit the strike temp, so it continued rising from the disc heat up to maybe 156. FOI. Didn't check pH until 50 minutes in, but it was 5.1

First runnings: 1.084, as always
Final: 1.006
Pre-boil - 1.054

At almost 4 months it is clear - perfect color, and a very satisfying ESB -

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  • Last Updated: 2022-03-07 21:33 UTC