ESB 2023 - Beer Recipe - Brewer's Friend

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ESB 2023

128 calories 7.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.2 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 42% (brew house)
Source: Copper Dome Zymurgy
No Chill: 60 minute extended hop boil time
Hop Utilization: 99.278%
Calories: 128 calories (Per 12oz)
Carbs: 7.6 g (Per 12oz)
Created: Sunday June 25th 2023
1.040
1.002
5.0%
12.1
1.9
5.8
41.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Generic - Cane Sugar8 lb Cane Sugar - (late boil kettle addition) $ 2.00 / lb
$ 16.00 		46 0 44.4%
10 lb Viking - Pilsner Malt10 lb Pilsner Malt $ 1.80 / Pounds
$ 18.00 		37 1.9 55.6%
18 lbs / $ 34.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Artisan - Mandarina Bavaria25 g Mandarina Bavaria Hops $ 2.00 / oz
$ 1.76 		Pellet 7 Boil at 210 °F 60 min 12.13 100%
25 g / $ 1.76
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 6.00 / Each
$ 6.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 246 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 75 6 75 80 110
Add 1 oz Epsom salt to adjust Ph.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Batch Sparge 165 °F 152 °F 120 min
1 gal Pour over Sparge 200 °F 200 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.39 g | 25.6 qt) 7.25 29  
Mash volume with grains (equipment estimates 6.39 g | 25.6 qt) 8.05 32.2  
Grain absorption losses (steeping) -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.14 g | 20.6 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.59 2.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 4.2 16.8  
Top off amount 8.8 35.2  
Going into fermentor 13 52  
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: 16.05 64.2
Equipment Profile Used: System Default
 
Notes

Recipe: Inspired by "Scottish Ale" produced by High Cotton Brewing of Memphis, Tennessee. It's labeled as 5.5ABV - 17IBU and 1.056 OG (See pics)
Belgian Candy Syrup: 3lbs of cane sugar was used with the addition of citric acid to create an inverted sugar... Sucrose to Glucose.


Brew Day: No big problems. I used the Australian "No Chill" method. This recipe/style has a low IBU with little hop essence. No chill should work better to help maintain bittering without preserving the hop essence.

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  • Last Updated: 2023-12-31 10:24 UTC