ESB 3 - Beer Recipe - Brewer's Friend

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ESB 3

176 calories 20.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 176 calories (Per 16oz)
Carbs: 20.2 g (Per 16oz)
Created: Monday October 21st 2024
1.053
1.016
4.9%
6.4
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Warminster Maltings - Maris Otter10 lb Maris Otter 36 3.5 85.1%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 8.5%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.3%
0.25 lb Weyermann - CaraAmber0.25 lb CaraAmber 37 27 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Styrian Goldings7 g Styrian Goldings Hops Pellet 3 Boil 40 min 2.25 12.5%
21 g Styrian Goldings21 g Styrian Goldings Hops Pellet 3 Boil 5 min 1.53 37.5%
28 g Yakima Chief Hops - German Tettnang28 g German Tettnang Hops Pellet 3.9 Hop Stand 18 min 2.62 50%
56 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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
4.7 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.7 18.8  
Mash volume with grains 5.64 22.6  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.54 22.1  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Going into fermentor 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

I used floor malted Warminster maris otter malt.
13.4 OG.
5.38 ph post boil.

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  • Last Updated: 2024-10-21 02:00 UTC