Chris ESB@MPB - Beer Recipe - Brewer's Friend

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Chris ESB@MPB

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17.375 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday March 31st 2023
1.054
1.013
5.5%
31.1
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb Crisp Malting - Finest Maris Otter28 lb Finest Maris Otter 38 3 87.5%
2.25 lb Briess - Caramel Malt - 60L2.25 lb Caramel Malt - 60L 35.4 60 7%
1.75 lb Briess - Victory Malt1.75 lb Victory Malt 34.5 28 5.5%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Target2 oz Target Hops Pellet 11.6 Boil 60 min 28.83 31.9%
1.67 oz Styrian Goldings1.67 oz Styrian Goldings Hops Pellet 3 Boil 10 min 2.26 26.6%
1.30 oz East Kent Goldings1.3 oz East Kent Goldings Hops Pellet 5.6 Boil 0 min 20.7%
1.30 oz East Kent Goldings1.3 oz East Kent Goldings Hops Pellet 5.6 Dry Hop 7 days 20.7%
6.27 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Irish Moss Fining Boil 10 min.
3 tbsp Yeast Nutrient Water Agt Boil 10 min.
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.89 psi       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion 156 °F 152 °F 60 min
Mashout Temperature -- 168 °F --
11 gal Batch Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.56 gal (70.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.56 gal (22.25 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.56 gal (58.24 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 2.56 gal (10.24 qt) sparge/top-off. 12 48  
Strike water volume at mash thickness of 1.5 qt/lb 12 48  
Mash volume with grains 14.56 58.2  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 9.81 g | 39.2 qt) 9.63 38.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.56 g | 70.2 qt) 17.38 69.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.7  
Post boil Volume 15.5 62  
Going into fermentor 15.5 62  
Total: 21.63 86.5
Equipment Profile Used: System Default
 
Notes

Unsure about carbonation level to shoot for ???
(given that we will cask-condition this beer for serving from firkin)


Victory malt to give a biscuit-y, nutty quality


Using S-04 yeast instead of WYEAST 1968, based on availability

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  • Last Updated: 2023-04-25 17:18 UTC