English ESB Recipe Strong Bitter - Beer Recipe - Brewer's Friend

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English ESB Recipe Strong Bitter

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bayou Fatma Brewer
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday September 5th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Great Western - Northwest Pale Ale Malt3 lb Northwest Pale Ale Malt 37 3 24.1%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 56.2%
0.70 lb Briess - Victory Malt0.7 lb Victory Malt 34.5 28 5.6%
0.97 lb Briess - Caramel Malt - 60L0.97 lb Caramel Malt - 60L 35.4 60 7.8%
0.39 lb Flaked Barley0.39 lb Flaked Barley 32 2.2 3.1%
0.40 lb Briess - Carapils Malt0.4 lb Carapils Malt 34.5 1.5 3.2%
12.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.8 Boil 60 min 24.71 33.3%
0.50 oz Artisan - Fuggle (UK)0.5 oz Fuggle (UK) Hops Pellet 5.6 Boil 30 min 7.82 16.7%
1 oz Artisan - Fuggle (UK)1 oz Fuggle (UK) Hops Pellet 5.6 Boil 10 min 7.38 33.3%
0.50 oz Artisan - Fuggle (UK)0.5 oz Fuggle (UK) Hops Pellet 5.6 Boil 1 min 0.44 16.7%
3 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
This water profile is similar to the Balanced Profile but with twice the minerals. It’s suitable for dark golden to deep amber beers, It’s higher ion content makes it better suited for stronger and more robust styles.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 159.8 °F 153 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.45 21.8  
Mash volume with grains 6.45 25.8  
Grain absorption losses -1.56 -6.2  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 8 32  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.7 22.8  
Going into fermentor 5.7 22.8  
Total: 9.81 39.2
Equipment Profile Used: System Default
 
Notes


DP=67
3% Flaked Barley for Head Retention - optional (ran short on Carapils)
Used Balanced Profile II Predicated PH 5.4
Notes and percentages from Ray Daniels Book and BJCP Guidelines

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  • Last Updated: 2025-04-10 02:08 UTC