Matt’s ESB - Beer Recipe - Brewer's Friend

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Matt’s ESB

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 4.5 gallons (ending kettle volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 71% (ending kettle)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday October 9th 2021
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1.064
1.015
6.4%
39.0
14.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 lb United Kingdom - Maris Otter Pale9.1 lb Maris Otter Pale 38 3.75 83.4%
11 oz United Kingdom - Amber11 oz Amber 32 27 6.3%
11 oz American - Caramel / Crystal 60L11 oz Caramel / Crystal 60L 34 60 6.3%
7 oz United Kingdom - Brown7 oz Brown 32 65 4%
174.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Comet1 oz Comet Hops Pellet 10.1 Boil 30 min 29.81 40%
0.75 oz BSG - Fuggle0.75 oz Fuggle Hops Pellet 4.6 Boil 15 min 6.57 30%
0.75 oz BSG - Fuggle0.75 oz Fuggle Hops Pellet 4.6 Boil 5 min 2.64 30%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
RO 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
4.35 gal Infusion -- 152 °F 90 min
1.25 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.5qt/lb), your strike volume will exceeds the total water needed for the recipe (6.36g). Reduce mash thickness to 2.32qt/lb or increase pre-boil volume to 5.21g.    
Strike water volume at mash thickness of 2.5 qt/lb 6.82 27.3  
Mash volume with grains 7.69 30.8  
Grain absorption losses -1.36 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.34 g | 21.4 qt) 4.75 19  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 3.91 g | 15.6 qt) 4.5 18  
Estimated amount in fermentor 4.5 18  
Total: 6.36 25.5
Equipment Profile Used: System Default
"Matt’s ESB" Strong Bitter beer recipe by Swig. All Grain, ABV 6.4%, IBU 39.03, SRM 14.38, Fermentables: (Maris Otter Pale, Amber, Caramel / Crystal 60L, Brown) Hops: (Comet, Fuggle) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2021-10-11 04:51 UTC