English ESB - Beer Recipe - Brewer's Friend

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English ESB

161 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 13.5 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday February 10th 2025
1.053
1.009
5.8%
59.8
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Thomas Fawcett - Maris Otter Pale Ale Malt1.8 kg Maris Otter Pale Ale Malt 38 2.65 78.3%
0.10 kg Thomas Fawcett - Caramalt0.1 kg Caramalt 34 32 4.3%
0.05 kg Thomas Fawcett - Amber Malt0.05 kg Amber Malt 32.2 38 2.2%
0.05 kg Thomas Fawcett - Dark Crystal Malt II0.05 kg Dark Crystal Malt II 33 120 2.2%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 13%
2.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Target27 g Target Hops Leaf/Whole 11.5 Boil 30 min 56.84 51.9%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Hop Stand at 80 °C 0 min 3 48.1%
52 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
12 L Infusion 70 °C 65 °C 80 min
1.5 L Sparge 70 °C 65 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.7 L) 16.2
Mash volume with grains (equipment estimates 17 L) 17.5
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 13 L) 13.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.6
Volume into fermentor 10.5
Total: 16.2  
Equipment Profile Used: System Default
 
Notes

First all grain biab. Experimenting. English ESB. Marris otter plus amber, caramalt, and red crystal to add colour, residual sweetness and body,and complexity. 80 minute mash 12 litres, sparge 1.5litres, 30 minutes boil. Final volume 10 litres (0.5L shor
Check bitterness and reduce bittering hops next time if needed.
If FG and abv hit recipe estimates skip the cane sugar next time to make session beer.

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  • Last Updated: 2025-02-10 14:13 UTC