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ESB

141 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12.38 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Adams
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday November 1st 2023
1.043
1.010
4.3%
33.8
11.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 87%
1 lb Simpsons - Crystal Dark1 lb Crystal Dark 33 120 4.3%
2 lb Dingemans - Biscuit2 lb Biscuit 34.5 22 8.7%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.4 20%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.63 20%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.77 20%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil at 160 °F 0 min 20%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil at 160 °F 0 min 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47.4 7 18.6 51.9 50.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 gal Infusion 146 °F 146 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.88 gal (55.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.88 gal (7.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.47 gal (73.86 qt). Suggest reducing initial strike volume to 10.16 gal (40.64 qt) and adding 6.47 gal (25.86 qt) sparge/top-off. 16.63 66.5  
Strike water volume (equipment estimates 17 g | 68 qt) 16.63 66.5  
Mash volume with grains (equipment estimates 18.84 g | 75.4 qt) 18.47 73.9  
Grain absorption losses -2.88 -11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.88 g | 55.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.38 49.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.38 g | 49.5 qt) 12 48  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Batch #1

  • Pleased with it, but a bit on the malty side

    Changes:
  • Get mash PH to 5.2 with lactic acid
  • Cut 120 malt in half
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  • Last Updated: 2024-04-04 13:16 UTC