Extra Special Bitter - Beer Recipe - Brewer's Friend

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Extra Special Bitter

189 calories 20.7 g 375 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: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 189 calories (Per 375ml)
Carbs: 20.7 g (Per 375ml)
Created: Sunday March 9th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.03 kg Simpsons - Maris Otter pale4.025 kg Maris Otter pale 38 2.4 81.9%
320 g Gladfield - Biscuit Malt320 g Biscuit Malt 35 30.46 6.5%
221 g Gladfield - Light Crystal Malt221 g Light Crystal Malt 35.4 31.98 4.5%
181 g Gladfield - Medium Crystal Malt181 g Medium Crystal Malt 35.4 56.35 3.7%
50 g Gladfield - Dark Crystal Malt50 g Dark Crystal Malt 35.4 96.45 1%
120 g Gladfield - Wheat Malt120 g Wheat Malt 38.8 2.13 2.4%
4,917 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g East Kent Goldings42 g East Kent Goldings Hops Pellet 5 Boil 60 min 28.82 44.7%
32 g East Kent Goldings32 g East Kent Goldings Hops Pellet 5 Boil 15 min 10.9 34%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 80 °C 0 min 21.3%
94 g / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
RO Water
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
21 L 65 °C 65 °C 60 min
21 L 65 °C 75 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.4
Mash volume with grains 10.6
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 24.6 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

70% efficiency

Batch Volume: 5.5 gal (Kettle)

Fermenter Volume: 5.02 gal

Boil Time: 60 min

Mash Water: 5.89 gal

Sparge Water: 1.88 gal / 7.8 gal HLT water

Total Water: 13.69 gal

Boil Volume: 7 gal

Pre-Boil Gravity: 1.043

Vitals

Original Gravity: 1.054

Final Gravity (Fixed): 1.016

IBU (Tinseth): 38

BU/GU: 0.70

Colour: 11 SRM

Mash

Mash In — 150 °F — 75 min

Malts (10 lb 13.9 oz)

8 lb 14.5 oz (82%) — Maris Otter Pale Malt, Maris Otter — Grain — 2.8 °L

11.3 oz (6.5%) — Biscuit Malt — Grain — 17.5 °L

7.8 oz (4.5%) — Caramel/Crystal Malt - 40L — Grain — 30.1 °L

6.4 oz (3.7%) — Caramel/Crystal Malt - 60L — Grain — 44.9 °L

4.2 oz (2.4%) — Wheat, Flaked — Grain — 1.7 °L

1.8 oz (1%) — Caramel/Crystal Malt -120L — Grain — 89.1 °L

Hops (3.76 oz)

1.5 oz (29 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min

0.99 oz (9 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min

1.27 oz — East Kent Goldings (EKG) 5% — Boil — 0 min

Miscs

1.42 g — Calcium Chloride (CaCl2) — Mash

0.4 g — Canning Salt (NaCl) — Mash

0.69 g — Epsom Salt (MgSO4) — Mash

3.2 g — Gypsum (CaSO4) — Mash

1.88 g — Calcium Chloride (CaCl2) — Sparge

0.91 g — Epsom Salt (MgSO4) — Sparge

4.24 g — Gypsum (CaSO4) — Sparge

1.19 ml — Phosphoric Acid 88% — Sparge

Yeast

36 ml — White Labs WLP002 English Ale 66.5%

Fermentation

Primary — 66.9 °F — 4 days

Secondary — 70 °F — 10 days

Conditioning — 34 °F — 30

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  • Last Updated: 2025-03-09 10:23 UTC