Classic ESB - Beer Recipe - Brewer's Friend

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Classic ESB

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32.97 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 95%
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Wednesday September 20th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 89.1%
250 g United Kingdom - Amber250 g Amber 32 27 4.5%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 4.5%
50 g United Kingdom - Roasted Barley50 g Roasted Barley 29 550 0.9%
60 g German - Acidulated Malt60 g Acidulated Malt 27 3.4 1.1%
5,610 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Challenger45 g Challenger Hops Pellet 6.5 Boil 60 min 30.87 23.1%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.3 Boil 10 min 4.11 12.8%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 10 min 4.3 12.8%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 4.5 Whirlpool at 80 °C 0 min 2.63 25.6%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Whirlpool at 80 °C 0 min 2.63 25.6%
195 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
1.50 g Epsom Salt Water Agt Sparge 1 hr.
3 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 56 143 235
Add salts to total water then split mash/sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.82 L Strike 64 °C 64 °C 60 min
16.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.6
Mash volume with grains 23.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 17.6 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 24.5 L) 26.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 24
Total: 39.5  
Equipment Profile Used: System Default
"Classic ESB" Strong Bitter beer recipe by NathanUK. All Grain, ABV 5.24%, IBU 44.53, SRM 13.09, Fermentables: (Maris Otter Pale, Amber, Crystal 60L, Roasted Barley, Acidulated Malt) Hops: (Challenger, East Kent Goldings, Fuggles) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2023-12-07 11:36 UTC