DIY ESB V4 - Beer Recipe - Brewer's Friend

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DIY ESB V4

192 calories 19.5 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: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday November 11th 2021
1.058
1.014
5.7%
38.6
12.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 77.6%
0.75 lb Briess - Special Roast0.75 lb Special Roast 33 40 5.8%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 7.8%
0.50 lb Simpsons - Crystal Medium0.5 lb Crystal Medium 33 65.01 3.9%
0.13 lb United Kingdom - Extra Dark Crystal 120L0.13 lb Extra Dark Crystal 120L 33 120 1%
0.50 lb Sugar Creek Malt - Ye Olde Pale Ale0.5 lb Ye Olde Pale Ale 37.7 4 3.9%
12.88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Challenger1.4 oz Challenger Hops Pellet 6.3 Boil 60 min 28.32 38.4%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.9 Boil 10 min 10.3 41.1%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.9 Boil 0 min 13.7%
0.25 oz Challenger0.25 oz Challenger Hops Pellet 6.3 Boil 0 min 6.8%
3.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 20 min.
3.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9.20 g Gypsum Water Agt Mash 1 hr.
0.58 ml Lactic acid Water Agt Mash 1 hr.
2.20 g Yeast Nutrient Other Boil 15 min.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
0.10 ml Lactic acid Water Agt Sparge 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 154 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-
110 10 40 85 225 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Strike 154 °F 152 °F 60 min
mash out 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.2 g | 36.8 qt) 8.56 34.2  
Mash volume with grains (equipment estimates 10.23 g | 40.9 qt) 9.59 38.4  
Grain absorption losses -1.61 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.3 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
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: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

All salts in brewing water

Full volume, no sparge mash, slightly thicker mash than usual.

60, 10 and 0 min hop additions

Chill at flame out, pull hop bags at 180F

Pitch yeast at 67F and allow to rise to 68F, then ferment at 68F until near end of fermentation, then increase to 72F.

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  • Last Updated: 2022-11-19 23:08 UTC