ESB - Brew it Bru - Beer Recipe - Brewer's Friend

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ESB - Brew it Bru

229 calories 22.8 g 0.440 L
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simon Taylor - Brew It Bru
Calories: 229 calories (Per 0.440L)
Carbs: 22.8 g (Per 0.440L)
Created: Wednesday June 22nd 2022
1.056
1.013
5.7%
32.8
27.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter 37 5.44 84.1%
325 g Simpsons - Crystal T50325 g Crystal T50 34 131.93 6.8%
80 g Simpsons - Chocolate Malt80 g Chocolate Malt 31.7 1183.34 1.7%
150 g Weyermann - Pale Wheat150 g Pale Wheat 36 3.84 3.2%
200 g Cane Sugar200 g Cane Sugar - (late boil kettle addition) 46 4.2%
4,755 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Barth-Haas - Northern Brewer16 g Northern Brewer Hops Pellet 10.5 Boil 60 min 22.37 24.2%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.3 Boil 15 min 10.41 37.9%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.3 Boil 0 min 37.9%
66 g / R 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 118.3 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.64 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag Strike 74 °C 67 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge Steeping 75 °C 75 °C 10 min
14 L Add sparge water until a pre boil volume of 24L has been reached Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 17.7 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 24
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

The cane sugar (regular white sugar can be added when there is 15 minutes left on the boil. Dissolve the sugar in some of the hot wort and then add back to the boil pot.

Ensure that you take a hydrometer reading once the wort has cooled down to at least 24C.

Remember to aerate the wort before pitching the yeast and try to maintain a stable fermentation temperature until primary fermentation is complete.

You can add your priming sugar to the batch before bottling. Try not to disturb the trub at the bottom of the fermenter when doing this.

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  • Last Updated: 2022-06-22 11:27 UTC