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ESB

448 calories 46.3 g 0.75 L
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 121.37 liters
Post Boil Size: 106 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Angelo
Calories: 448 calories (Per 0.75L)
Carbs: 46.3 g (Per 0.75L)
Created: Saturday April 6th 2024
1.064
1.016
6.3%
35.0
14.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg United Kingdom - Maris Otter Pale25 kg Maris Otter Pale 38 3.75 92.6%
0.50 kg United Kingdom - Extra Dark Crystal 160L0.5 kg Extra Dark Crystal 160L 33 160 1.9%
0.50 kg Special B0.5 kg Special B 34 115 1.9%
1 kg United Kingdom - Coffee Malt1 kg Coffee Malt 36 150 3.7%
27 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Galena200 g Galena Hops Fresh 13 Boil at 100 °C 60 min 9.49 42.1%
75 g Artisan - Chinook75 g Chinook Hops Leaf/Whole 11.6 Boil at 100 °C 30 min 14.65 15.8%
200 g East Kent Goldings200 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 10.87 42.1%
475 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Irish Moss Fining Mash 0 min.
19 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
0.02 ml Lactic acid Water Agt Sparge 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 549 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
PACYOK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 18 10 147 147 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
73 l Beta Amilasi Infusion 74 °C 60 °C 50 min
30 L Alfa Amilasi Infusion 63 °C 74 °C 50 min
Mesh out Temperature 73 °C 78 °C 15 min
40 L Inizio Filtro Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 26 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 108.08 L. Suggest reducing initial water volume to 45.4 L and adding 62.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 85.32 L. Suggest reducing strike water volume to 27.58 L and adding 39.92 L sparge/top-off. 67.5
Strike water volume at mash thickness of 2.5 L/kg 67.5
Mash volume with grains 85.3
Grain absorption losses -27
Remaining sparge water volume (equipment estimates 68.5 L) 81.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 108.1 L) 121.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.4
Post boil Volume (equipment estimates 100 L) 106
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 106 L) 100
Total: 149.3  
Equipment Profile Used: System Default
"ESB" British Strong Ale beer recipe by Angelo. All Grain, ABV 6.28%, IBU 35.02, SRM 14.76, Fermentables: (Maris Otter Pale, Extra Dark Crystal 160L, Special B, Coffee Malt) Hops: (Galena, Chinook, East Kent Goldings) Other: (Irish Moss, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2024-06-11 21:52 UTC