Another ESB - Beer Recipe - Brewer's Friend

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Another ESB

158 calories 17.8 g 330 ml
Trehörningen
Beer Stats
Method: Partial Mash
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 6.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Trehörningen
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Saturday April 9th 2022
1.051
1.015
4.7%
34.9
15.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Crisp Malting - Finest Maris Otter2 kg Finest Maris Otter 38 6.51 55.9%
1 kg Dry Malt Extract - Extra Light1 kg Dry Malt Extract - Extra Light - (late boil kettle addition) 42 5.17 28%
300 g Weyermann - CaraRed300 g CaraRed 35 50.01 8.4%
250 g Weyermann - Melanoidin250 g Melanoidin 34.5 70.55 7%
25 g Dingemans - Special B25 g Special B 33.1 332.07 0.7%
3,575 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops Pellet 7.6 First Wort 0 min 24.6 41.7%
25 g Fuggles25 g Fuggles Hops Pellet 5.9 Boil 15 min 8.62 41.7%
10 g Bramling Cross10 g Bramling Cross Hops Pellet 7 Boil 5 min 1.64 16.7%
60 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Beer Nutrient Blend Water Agt Mash 0 min.
5 ml White Labs - Clarity Ferm WLN4000 Fining Mash 0 min.
0.50 g Protafloc Fining Mash 0 min.
0.40 g Chalk Water Agt Mash 1 hr.
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
1.39 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.3 bar       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Temperature -- 64 °C 40 min
Temperature -- 70 °C 20 min
Temperature -- 78 °C 20 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 14.4 L) 10.6
Mash volume with grains (equipment estimates 14.4 L) 12.3
Grain absorption losses (steeping) -2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.9 L) 8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 6.5
Top off amount 11.5
Going into fermentor 18
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 22.1  
Equipment Profile Used: System Default
"Another ESB" Strong Bitter beer recipe by Trehörningen. Partial Mash, ABV 4.73%, IBU 34.86, SRM 15.42, Fermentables: (Finest Maris Otter, Dry Malt Extract - Extra Light, CaraRed, Melanoidin, Special B) Hops: (Challenger, Fuggles, Bramling Cross) Other: (Beer Nutrient Blend, Clarity Ferm WLN4000, Protafloc, Chalk, Calcium Chloride (anhydrous), Gypsum, Salt, Lactic acid)
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  • Last Updated: 2022-06-10 14:36 UTC
  • Snapshot Created: 2022-04-09 09:32 UTC