Sparty's London ESB - Beer Recipe - Brewer's Friend

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Sparty's London ESB

204 calories 23.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 20.75 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Sunday October 23rd 2022
1.061
1.019
5.5%
39.1
16.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 45%
13.20 lb Liquid Malt Extract - Extra Light13.2 lb Liquid Malt Extract - Extra Light 37 2.5 31.3%
2.50 lb United Kingdom - Crystal 60L2.5 lb Crystal 60L 34 60 5.9%
2.50 lb United Kingdom - Extra Dark Crystal 120L2.5 lb Extra Dark Crystal 120L 33 120 5.9%
4 lb German - Vienna4 lb Vienna 37 4 9.5%
4 oz Dingemans - Special B4 oz Special B 33.1 125 0.6%
12 oz German - CaraAroma12 oz CaraAroma 34 130 1.8%
42.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Herkules2.25 oz Herkules Hops Pellet 15 Boil 75 min 28.23 27.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.8 Boil 45 min 8.52 24.2%
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5.8 Aroma 3 min 2.31 48.5%
8.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 436 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.93 gal (91.74 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.93 gal (43.74 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.85 gal (111.41 qt). Suggest reducing initial water volume to 9.68 gal (38.72 qt) and adding 15.85 gal (63.41 qt) sparge/top-off. 25.53 102.1  
Heat water added to kettle (equipment estimates 25.47 g | 101.9 qt) 25.53 102.1  
Mash volume with grains (equipment estimates 25.47 g | 101.9 qt) 27.85 111.4  
Grain absorption losses (steeping) -3.63 -14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.09 4.4  
Pre boil volume (equipment estimates 22.93 g | 91.7 qt) 23 92  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.31 -1.2  
Post boil volume 20.75 83  
Top off amount 1.25 5  
Going into fermentor 22 88  
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: 26.78 107.1
Equipment Profile Used: System Default
"Sparty's London ESB" No Profile Selected beer recipe by Spartacus 1968. Partial Mash, ABV 5.54%, IBU 39.06, SRM 16, Fermentables: (Maris Otter Pale, Liquid Malt Extract - Extra Light, Crystal 60L, Extra Dark Crystal 120L, Vienna, Special B, CaraAroma) Hops: (Herkules, East Kent Goldings) Other: (5.2 pH Stabilizer)
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  • Last Updated: 2024-05-05 16:45 UTC