Winterhausen ESB - Beer Recipe - Brewer's Friend

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Winterhausen ESB

327 calories 38.1 g 600 ml
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Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Josh Weikert
No Chill: 30 minute extended hop boil time
Hop Utilization: 95%
Calories: 327 calories (Per 600ml)
Carbs: 38.1 g (Per 600ml)
Created: Saturday October 1st 2022
1.058
1.018
5.3%
43.3
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.95 kg Dry Malt Extract - Light3.95 kg Dry Malt Extract - Light 42 4 91.2%
190.79 g United Kingdom - Crystal 45L190.79 g Crystal 45L 34 45 4.4%
190.79 g United Kingdom - Crystal 70L190.79 g Crystal 70L 34 70 4.4%
4,331.58 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g BSG - East Kent Goldings42 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 16.15 33.3%
32 g BSG - East Kent Goldings32 g East Kent Goldings Hops Pellet 5.4 Boil 30 min 11.5 25.4%
32 g BSG - East Kent Goldings32 g East Kent Goldings Hops Pellet 5.4 Boil 10 min 10.09 25.4%
20 g BSG - East Kent Goldings20 g East Kent Goldings Hops Pellet 5.4 Boil 0 min 5.52 15.9%
126 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1.32 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) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 78.9 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 L Steep Steeping 73 °C 71 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 29.1 L) 13.8
Mash volume with grains (equipment estimates 29.1 L) 14.1
Grain absorption losses (steeping) -0.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.6
Pre boil volume (equipment estimates 31.3 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume 25
Going into fermentor 25
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: 13.8  
Equipment Profile Used: System Default
 
Notes

https://www.wildabouthops.nz/malt_extract_brewing.html

Recipe: Winterhausen ESB

ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.

PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.051
FG: 1.012
IBUs: 35
ABV: 5.1%

MALT/GRAIN BILL
6.6 lb (3 kg) light dry malt extract (DME)
5 oz (142 g) British Crystal 45L
5 oz (142 g) British Crystal 65L

HOPS SCHEDULE
1 oz (28 g) East Kent Goldings [5.4% AA] at 60 minutes
0.75 oz (21 g) East Kent Goldings [5.4% AA] at 30 minutes
0.75 oz (21 g) East Kent Goldings [5.4% AA] at 10 minutes
0.5 oz (14 g) East Kent Goldings at flame-out

YEAST
Wyeast 1968 London ESB

DIRECTIONS
​Steep the grains at 160°F (71°C) for 30 minutes, then remove the bag and allow to drain into the wort. Add the DME while stirring, and stir until completely dissolved. 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.

Josh Weikert

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  • Last Updated: 2022-10-01 03:04 UTC