Brewery Bat II (ESB) - Beer Recipe - Brewer's Friend

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Brewery Bat II (ESB)

187 calories 17 g 16 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 97%
Calories: 187 calories (Per 16oz)
Carbs: 17 g (Per 16oz)
Created: Sunday September 5th 2021
1.057
1.011
6.0%
39.4
14.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Crisp Malting - No.19 Floor Malt Maris Otter20 lb No.19 Floor Malt Maris Otter 37 3 78.4%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 7.8%
2 lb Briess - Victory Malt2 lb Victory Malt 34.5 28 7.8%
1 lb Honey Malt1 lb Honey Malt 37 25 3.9%
0.25 lb Proximity - Chocolate Rye0.25 lb Chocolate Rye 34.5 225 1%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 0 min 24.83 16.7%
1 oz Great Lakes Hops - Michigan Copper1 oz Michigan Copper Hops Pellet 10.3 Boil 30 min 11.91 16.7%
4 oz Willamette4 oz Willamette Hops Pellet 4.5 Whirlpool at 165 °F 30 min 2.7 66.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 1 hr.
30 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 233 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Anderson, Indiana - Charcoal Filtered Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.66 gal Strike 161 °F 153 °F 60 min
Mash Out Temperature 153 °F 170 °F 10 min
7 gal Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.23 gal (56.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.23 gal (8.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 8.1 g | 32.4 qt) 9.88 39.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.23 g | 56.9 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12.65 g | 50.6 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.35 g | 53.4 qt) 12.5 50  
Total: 19.44 77.8
Equipment Profile Used: System Default
"Brewery Bat II (ESB)" Strong Bitter beer recipe by RouletteRun. All Grain, ABV 5.98%, IBU 39.44, SRM 14.73, Fermentables: (No.19 Floor Malt Maris Otter, Caramel / Crystal 40L, Victory Malt, Honey Malt, Chocolate Rye, Roasted Barley) Hops: (Magnum, Michigan Copper, Willamette) Other: (Campden Tablets, Gypsum, Lactic acid)
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  • Last Updated: 2022-11-19 22:59 UTC