ESB for the Nth time - Beer Recipe - Brewer's Friend

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ESB for the Nth time

280 calories 28.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 62% (brew house)
Hop Utilization: 98%
Calories: 280 calories (Per 500ml)
Carbs: 28.9 g (Per 500ml)
Created: Saturday October 15th 2022
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1.060
1.015
5.8%
34.9
11.7
5.4
30.89
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Crisp Malting - Finest Maris Otter13 lb Finest Maris Otter $ 1.60 / lb
$ 20.80 		38 3 92.7%
16 oz Simpsons - Crystal Medium16 oz Crystal Medium $ 3.49 / lb
$ 3.49 		33 65.01 7.1%
0.50 oz Crisp Malting - Pale Chocolate0.5 oz Pale Chocolate $ 0.17 / oz
$ 0.09 		32.7 220 0.2%
224.50 oz / $ 24.38
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Target0.8 oz Target Hops $ 2.04 / oz
$ 1.63 		Pellet 8.4 Boil 60 min 27.64 28.6%
1 oz Northdown1 oz Northdown Hops $ 2.04 / oz
$ 2.04 		Pellet 5.6 Hop Stand at 200 °F 5 min 3.36 35.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 3.49 / oz
$ 1.75 		Pellet 5.6 Hop Stand at 200 °F 5 min 1.68 17.9%
0.50 oz Yakima Chief Hops - German Northern Brewer0.5 oz German Northern Brewer Hops $ 2.19 / oz
$ 1.10 		Pellet 7.5 Hop Stand at 200 °F 5 min 2.25 17.9%
2.80 oz / $ 6.51
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
4.08 ml Lactic acid Water Agt Mash 1 hr.
4 g Chalk Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.56 psi       Temp: 37 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Peterborough, ON, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110.3 12.9 15.2 12 194.7 95.2
Adding hardness back in
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.45 gal Strike 156 °F 149 °F 60 min
Starting Mash Thickness: 2.39 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.39 qt/lb 8.38 33.5  
Mash volume with grains 9.51 38  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 0.73 g | 2.9 qt) 1.12 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Fermentation schedule from
https://www.youtube.com/watch?v=dhdb5Dz7V-w

  • Pitch at 63.5F, then let rise naturally to 68F
  • Allow to ferment at 68F until half gravity, then cool it back down to 63.5
  • Keep at 63.5 until between 1/4 and 1/5 gravity (?) then cold crash 43F. (Will probably cold crash a little earlier than expected terminal gravity.)
  • Cold crash at 43F lasts 2 days then "warm maturation"
  • Maturation at 50F
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  • Last Updated: 2022-12-01 21:56 UTC