Common Room ESB - Beer Recipe - Brewer's Friend

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Common Room ESB

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 6.23 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: https://www.homebrewtalk.com/threads/common-room-esb.83878/
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday January 25th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 90.9%
0.75 lb Bairds - Medium Crystal0.75 lb Medium Crystal 35.4 75 6.8%
0.25 lb United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L 33 80 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.8 Boil 60 min 29.24 60%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.8 Boil 20 min 2.95 10%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 20 min 2.29 10%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.8 Boil 0 min 10%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 0 min 10%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Ottawa water profile
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
4.7 gal Strike 173.3 °F 154 °F 60 min
4.3 gal Sparge 198 °F 168 °F --
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 8.25 33  
Mash volume with grains 9.13 36.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 0.46 1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.23 24.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
 
Notes

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 173.3 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 198.3 F 168.0 F


I changed the water amounts to match the Cream of 3 crops recipe, above is the original amounts from the recipe.

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  • Last Updated: 2022-01-25 19:34 UTC