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ESB

200 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Post Boil Gravity: 14.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday January 1st 2024
14.9 °P
2.9 °P
6.5%
50.8
15.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 76.9%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 7.7%
2 lb Warminster Maltings - Crystal 1002 lb Crystal 100 34 64 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 7 Boil 60 min 25.39 66.7%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 25.39 33.3%
1.50 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
DOLPH
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.69 gal Strike 163 °F 152 °F 60 min
4.5 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.24 g | 13 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

14.9 og

notty yeast at 68-70F


ph 5.2

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  • Last Updated: 2024-01-01 21:33 UTC