DesroFour ESB - Beer Recipe - Brewer's Friend

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DesroFour ESB

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48.5 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: J Normand
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday October 6th 2024
1.052
1.012
5.2%
34.3
14.7
5.3
48.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg United Kingdom - Maris Otter Pale7.5 kg Maris Otter Pale $ 5.50 / kg
$ 41.25 		38 3.75 84.5%
0.75 kg Simpsons - Crystal Dark Medium (78.55 L)0.75 kg Crystal Dark Medium (78.55 L) $ 9.00 / kg
$ 6.75 		33 78.55 8.5%
0.40 kg Briess - Victory Malt0.4 kg Victory Malt 34.5 28 4.5%
0.08 kg Simpsons - Chocolate Malt0.075 kg Chocolate Malt 31.7 444 0.8%
0.15 kg GB - Malted Wheat Flakes0.15 kg GB - Malted Wheat Flakes 36 19 1.7%
8.88 kg / $ 48.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Fuggles75 g Fuggles Hops Pellet 4.5 Boil 60 min 22.85 51.7%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 30 min 9.11 24.1%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 5 min 2.36 24.1%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Irish Moss Fining Whirlpool 10 min.
 
Yeast
Fermentis - Safale T-58
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.15 bar       Temp: 20 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Montréal Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 8 13 25 25 0
2 tsp Ca : 1 mash and 1 sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 74 °C 67 °C 60 min
38.25 L Sparge -- 77 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 22.2
Mash volume with grains (equipment estimates 26 L) 28
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 32 L) 36.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.4 L) 48.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 38
Top off amount 2
Going into fermentor 40
Total: 58.3  
Equipment Profile Used: System Default
 
Notes

Mashed in at sabalised with an electro thermometer at 66celcius for 45". (no conversion yet with iodine test it appeared). Started to circulate mash and re-adjust temp. After 2 1/2 hours, put a sample on a paper towel, lifted and tested strained liquor and test positive. Lesson learned.

Flavour and Aroma East Kent Golding hops were evenly divided!! I retro we will see.

Vigorous fermentation at 19c after an overnight in 2 carboys. 1 dry yeast, one wet yeast.

note:
add rice hulls for future. Had a stuck mash... very rare I get one if ever

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  • Last Updated: 2024-11-11 23:54 UTC