ESB 01-22-23 - Beer Recipe - Brewer's Friend

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ESB 01-22-23

217 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.46 gallons
Post Boil Size: 17.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 217 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Sunday January 22nd 2023
1.065
1.019
6.0%
31.8
16.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb United Kingdom - Maris Otter Pale30 lb Maris Otter Pale 38 3.75 78.4%
2.50 lb American - Caramel / Crystal 80L2.5 lb Caramel / Crystal 80L 33 80 6.5%
2.50 lb Briess - Victory Malt2.5 lb Victory Malt 34.5 28 6.5%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 5.2%
1 lb Briess - Special Roast1 lb Special Roast 33 40 2.6%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 0.7%
38.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Warrior1.5 oz Warrior Hops Pellet 16 Boil 60 min 24.69 15.8%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 10 min 3.36 21.1%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.73 21.1%
4 oz East Kent Goldings4 oz East Kent Goldings Hops Leaf/Whole 5 Dry Hop 0 days 42.1%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc tablet Fining Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
6.05 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 745 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 gal Strike 165 °F 152 °F 60 min
10 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.21 gal (72.83 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.21 gal (24.83 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.4 gal (69.62 qt). Suggest reducing strike water volume to 8.94 gal (35.76 qt) and adding 5.4 gal (21.62 qt) sparge/top-off. 14.34 57.4  
Strike water volume at mash thickness of 1.5 qt/lb 14.34 57.4  
Mash volume with grains 17.4 69.6  
Grain absorption losses -4.78 -19.1  
Remaining sparge water volume (equipment estimates 8.89 g | 35.6 qt) 9.15 36.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.21 g | 72.8 qt) 18.46 73.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 16.5 g | 66 qt) 17.25 69  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.25 g | 69 qt) 16.5 66  
Total: 23.49 94
Equipment Profile Used: System Default
"ESB 01-22-23" Best Bitter beer recipe by Troy123. All Grain, ABV 5.96%, IBU 31.78, SRM 16.61, Fermentables: (Maris Otter Pale, Caramel / Crystal 80L, Victory Malt, Biscuit, Special Roast, Carafa I) Hops: (Warrior, Fuggles, East Kent Goldings) Other: (Whirlfloc tablet, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2023-01-24 02:54 UTC