Hooper's Extra Suspicious Beer mk3 - Beer Recipe - Brewer's Friend

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Hooper's Extra Suspicious Beer mk3

290 calories 31.5 g .5 L
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13.68 liters
Post Boil Size: 11.04 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Hooper
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 290 calories (Per .5L)
Carbs: 31.5 g (Per .5L)
URL: https://beerandbrewing.com/make-your-best-esb/
Created: Friday February 10th 2023
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Whiskey 7

by dwswaciak@gmail.com

OG: 1.060 FG: 1.016 ABV: 6.0% IBU: 28

1.062
1.017
6.1%
33.9
11.9
5.4
6.13
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Best Pale Ale2.5 kg Best Pale Ale 37.5 2 84.5%
205 g Simpsons - Crystal Medium205 g Crystal Medium 33 65.01 6.9%
205 g Simpsons - Crystal Light205 g Crystal Light £ 2.17 / kg
£ 0.44 		33.1 38.03 6.9%
50 g Simpsons - Amber Malt50 g Amber Malt £ 2.78 / kg
£ 0.14 		31.8 20.8 1.7%
2,960 g / £ 0.58
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g East Kent Goldings27 g East Kent Goldings Hops £ 0.05 / g
£ 1.35 		Pellet 5.5 Boil at 100 °C 60 min 33.91 65.9%
9 g East Kent Goldings9 g East Kent Goldings Hops £ 0.05 / g
£ 0.45 		Pellet 5.5 Whirlpool at 67 °C 0 min 22%
5 g Northdown5 g Northdown Hops Pellet 6.1 Dry Hop 7 days 12.2%
41 g / £ 1.80
 
Other Ingredients
Amount Name Cost Type Use Time
68.43 ml Acetic acid Water Agt Mash 0 min.
0.50 each Irish Moss Fining Boil 15 min.
0.50 each Campden Tablets Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
£ 3.75 / each
£ 3.75
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 125 B cells required
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 125 B cells required
£ 3.75 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 34.8 g       Temp: 20 °C       CO2 Level: 1.4 Volumes
 
Target Water Profile
Harrow, London
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
148 0 37 0 55 159.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.88 L Strike 70 °C 64 °C 60 min
4.8 L Fly Sparge 70 °C 70 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.9
Mash volume with grains 10.8
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 11.9 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 13.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Hops absorption losses (whirlpool, hop stand) -0
Top off amount 0
Going into fermentor 11
Total: 17.5  
Equipment Profile Used: System Default
 
Notes

Windsor dry yeast as an alternative to Wyeast 1968 / WL002?
Or S-33 for a fruity finish?

ESB ~6%
Special ~5%
Ordinary ~ 4%
Light ~3%
maybe??

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  • Last Updated: 2024-11-08 11:19 UTC