Drei ESB - Beer Recipe - Brewer's Friend

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Drei ESB

141 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.98 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday March 24th 2025
1.046
1.011
4.5%
35.3
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 87%
0.50 kg Weyermann - Caramunich Type 10.5 kg Caramunich Type 1 33.5 35 10.9%
0.10 kg Castle Malting - Château Chocolat0.1 kg Château Chocolat 38 488.1 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Leaf/Whole 11.5 Boil 60 min 27.34 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 20 min 7.92 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 0 min 33.3%
60 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 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
27 L Infusion 67 °C -- 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 33.5
Mash volume with grains (equipment estimates 36.5 L) 36.5
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Volume into fermentor 22
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Parada de acidificação em 52 graus por 10 minutos

Parada de extração a 67 graus por 60 minutos

Fervura de 1 hora

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  • Last Updated: 2025-03-24 12:40 UTC