ESB v5 - Beer Recipe - Brewer's Friend

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ESB v5

164 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.02 liters
Post Boil Size: 20.3 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Stefan Larsson
Calories: 164 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Thursday October 17th 2024
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1.053
1.016
4.8%
39.8
22.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Crisp Malting - No.19 Floor Malt Maris Otter4.5 kg No.19 Floor Malt Maris Otter 37 6.51 88.2%
0.20 kg United Kingdom - Crystal 45L0.2 kg Crystal 45L 34 118.59 3.9%
0.40 kg Crisp Malting - Crystal 60L0.4 kg Crystal 60L 33.1 158.62 7.8%
5.10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 23.32 17.2%
20 g Challenger20 g Challenger Hops Pellet 7.8 Boil 30 min 16.45 13.8%
50 g Challenger50 g Challenger Hops Pellet 8.5 Boil 0 min 34.5%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6.8 Boil 0 min 34.5%
145 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
1 ml Protofloc Water Agt Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.4
Mash volume with grains 23.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 12 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 20 L) 20.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.3 L) 20
Total: 32  
Equipment Profile Used: System Default
"ESB v5" Strong Bitter beer recipe by Stefan Larsson. All Grain, ABV 4.79%, IBU 39.77, SRM 22.47, Fermentables: (No.19 Floor Malt Maris Otter, Crystal 45L, Crystal 60L) Hops: (East Kent Goldings, Challenger) Other: (Calcium Chloride (dihydrate), Phosphoric acid, Protofloc)
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  • Public: Yup, Shared
  • Last Updated: 2024-11-03 13:49 UTC