Highbury ESB - Beer Recipe - Brewer's Friend

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Highbury ESB

190 calories 21.6 g 12 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.86 liters
Post Boil Size: 20.95 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 190 calories (Per 12ml)
Carbs: 21.6 g (Per 12ml)
Created: Monday October 17th 2022
1.057
1.017
5.2%
31.0
26.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.70 kg United Kingdom - Maris Otter Pale4.7 kg Maris Otter Pale 38 8.51 90.4%
0.15 kg Crisp Malting - Crystal Light - 45L0.15 kg Crystal Light - 45L 33.1 118.59 2.9%
0.15 kg Crisp Malting - Crystal 60L0.15 kg Crystal 60L 33.1 158.62 2.9%
0.15 kg Briess - Victory Malt0.15 kg Victory Malt 34.5 73.22 2.9%
0.05 kg Crisp Malting - Chocolate Malt0.05 kg Chocolate Malt 32.66 1199.36 1%
5.20 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - Challenger30 g Challenger Hops Pellet 7 Boil 60 min 27.01 46.2%
20 g Whitbread Golding20 g Whitbread Golding Hops Pellet 4.3 Boil 10 min 4.01 30.8%
15 g Whitbread Golding15 g Whitbread Golding Hops Pellet 4.3 Boil 0 min 23.1%
65 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Yeast Nutrient Other Boil 15 min.
5 g Epsom Salt Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
8 g Chalk Water Agt Mash 0 min.
9 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Infusion 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.1 L) 32
Mash volume with grains (equipment estimates 35.6 L) 35.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21 L) 20
Total: 32  
Equipment Profile Used: System Default
"Highbury ESB" Strong Bitter beer recipe by FarbrorFrej. BIAB, ABV 5.24%, IBU 31.02, SRM 26.79, Fermentables: (Maris Otter Pale, Crystal Light - 45L, Crystal 60L, Victory Malt, Chocolate Malt) Hops: (Challenger, Whitbread Golding) Other: (Yeast Nutrient, Epsom Salt, Calcium Chloride (anhydrous), Chalk, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-11-06 17:50 UTC