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ESB

153 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.39 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 153 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday October 10th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.06 kg Rahr - Standard 2-Row3.06 kg Standard 2-Row 36.8 1.8 71%
0.68 kg Dingemans - Biscuit0.68 kg Biscuit 34.5 22 15.8%
0.23 kg German - Melanoidin0.23 kg Melanoidin 37 25 5.3%
0.34 kg Bairds - Crystal Malt 1500.34 kg Crystal Malt 150 34 57 7.9%
4.31 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 19.78 33.3%
28.35 g Yakima Valley Hops - Fuggles28.35 g Fuggles Hops Pellet 3.9 Boil 15 min 6.84 33.3%
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5.6 Boil 10 min 7.17 33.3%
85.05 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
9.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
RO + SMB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 15 25 85 225 75
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.86 L Strike 68 °C 67 °C 60 min
8.41 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 25.9
Mash volume with grains 28.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 10.3 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 30.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 35.6  
Equipment Profile Used: System Default
"ESB" Best Bitter beer recipe by Dirk L Pletcher. All Grain, ABV 4.24%, IBU 33.8, SRM 10.54, Fermentables: (Standard 2-Row, Biscuit, Melanoidin, Crystal Malt 150) Hops: (East Kent Goldings, Fuggles) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2023-10-11 03:02 UTC