ESB 25L Batch - Brew it Bru - Beer Recipe - Brewer's Friend

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ESB 25L Batch - Brew it Bru

246 calories 25.5 g 0.440 L
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25.4 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 246 calories (Per 0.440L)
Carbs: 25.5 g (Per 0.440L)
Created: Thursday June 23rd 2022
1.060
1.015
6.0%
35.9
27.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Simpsons - Finest Pale Ale Maris Otter5 kg Finest Pale Ale Maris Otter 37 5.44 78.7%
400 g Simpsons - Crystal T50400 g Crystal T50 34 131.93 6.3%
650 g Cane Sugar650 g Cane Sugar 46 10.2%
200 g Weyermann - Pale Wheat200 g Pale Wheat 36 3.84 3.1%
100 g Simpsons - Chocolate Malt100 g Chocolate Malt 31.7 1183.34 1.6%
6,350 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Northern Brewer40 g Northern Brewer Hops Pellet 10.5 Boil 30 min 31.43 66.7%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.3 Boil 10 min 4.45 33.3%
60 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient Other Mash 15 min.
5 g Irish Moss Fining Mash 15 min.
40 g Gypsum Water Agt Mash 1 hr.
12 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
3 g Canning Salt Water Agt Mash 0 min.
10 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 158.1 g       Temp: 20 °C       CO2 Level: 2.3 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
17.4 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 67 °C 67 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge Infusion 75 °C 75 °C 10 min
16 L Add sparge water until a pre boil volume of 28L has been reached Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 16
Mash volume with grains 19.7
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 18.4 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.2 L) 28
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.4 L) 25
Total: 34.2  
Equipment Profile Used: System Default
"ESB 25L Batch - Brew it Bru" Extra Special/Strong Bitter (ESB) beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 5.99%, IBU 35.88, SRM 27.45, Fermentables: (Finest Pale Ale Maris Otter, Crystal T50, Cane Sugar, Pale Wheat, Chocolate Malt) Hops: (Northern Brewer, East Kent Goldings) Other: (Yeast Nutrient, Irish Moss, Gypsum, Epsom Salt (MgSO4), Canning Salt, Baking Soda)
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  • Last Updated: 2022-06-23 09:51 UTC