Mark's ESB II - Beer Recipe - Brewer's Friend

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Mark's ESB II

192 calories 19.5 g 20 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark Ford
Calories: 192 calories (Per 20oz)
Carbs: 19.5 g (Per 20oz)
Created: Tuesday August 2nd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Bairds - Maris Otter Pale Ale9.5 lb Maris Otter Pale Ale 37.5 2.5 90.5%
0.25 lb Bairds - Crystal Malt 1500.25 lb Crystal Malt 150 34 57 2.4%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 2.4%
0.25 lb Bestmalz - American - Chocolate0.25 lb American - Chocolate 29 350 2.4%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Fuggle UK1 oz Fuggle UK Hops Pellet 4.7 Boil 60 min 18.44 50%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 5.3 Boil 30 min 7.99 25%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 5.3 Boil 10 min 3.77 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.7 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 163 °F 152 °F 50 min
0.5 gal Temperature 195 °F -- 10 min
4 gal Sparge 170 °F -- 25 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
"Mark's ESB II" Extra Special/Strong Bitter (ESB) beer recipe by Mark Ford. All Grain, ABV 5.81%, IBU 30.21, SRM 13.71, Fermentables: ( Maris Otter Pale Ale, Crystal Malt 150, Flaked Oats, American - Chocolate, Acidulated) Hops: (Fuggle UK, Challenger) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda)
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  • Last Updated: 2022-08-03 11:35 UTC