Bakke Brygg ESB 50 L - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bakke Brygg ESB 50 L

172 calories 17.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Bakke Brygg
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Friday October 17th 2014
1.056
1.014
5.4%
41.6
12.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Thomas Fawcett Pale Ale Malt (Maris Otter)11 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 94.8%
0.50 kg Thomas Fawcett Crystal Malt II0.5 kg Thomas Fawcett Crystal Malt II 34 80.3 4.3%
0.10 kg Thomas Fawcett Black Malt0.1 kg Thomas Fawcett Black Malt 27 544.3 0.9%
11.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
78 g East Kent Goldings78 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 27.44 43.8%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6.8 Boil 20 min 10.65 28.1%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6.8 Boil 5 min 3.51 28.1%
178 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 518 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5,5 g sukker/L       CO2 Level: 2,2 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.44 L. Suggest reducing initial water volume to 45.4 L and adding 14.04 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50 L. Suggest reducing initial water volume to 37.74 L and adding 4.6 L sparge/top-off. 42.3
Strike water volume at mash thickness of 3.7 L/kg 42.3
Mash volume with grains 50
Grain absorption losses -11.6
Remaining sparge water volume 28.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.4 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 48.6 L) 50
Estimated amount in fermentor 50
Total: 70.5  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 28,4 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

Last Updated and Sharing
 
1,746
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-07 00:54 UTC