F@ck you, Mr. Schw@b! - Beer Recipe - Brewer's Friend

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F@ck you, Mr. Schw@b!

165 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.42 liters
Post Boil Size: 25.07 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 165 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-winterhausen-esb/
Created: Friday March 25th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Simpsons - Maris Otter pale3.7 kg Maris Otter pale 38 2.4 67.3%
0.40 kg Thomas Fawcett - Crystal Malt I0.4 kg Crystal Malt I 34 45 7.3%
0.40 kg Simpsons - Crystal Medium0.4 kg Crystal Medium 33 65.01 7.3%
1 kg The Swaen - Swaen Pilsner1 kg Swaen Pilsner 38 2 18.2%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g East Kent Goldings32 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 18.89 34.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 30 min 9.07 21.7%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 10 min 4.28 21.7%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Whirlpool 5 min 2.27 21.7%
92 g / $ 0.00
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 97.7 g       Temp: 21 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 14.5 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 29.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22.1 L) 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 22
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) for 5 days, then allow the temperature to rise to 70°F (21°C) through the end of primary fermentation. Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to just under 2 volumes of CO2.

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  • Last Updated: 2023-02-15 15:59 UTC