THE ONE PRIDE ESB 2020 - Beer Recipe - Brewer's Friend

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THE ONE PRIDE ESB 2020

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 75 min
Batch Size: 24.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Source: THE ONE CERVEJARIA
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday January 20th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Crisp Malting - Finest Maris Otter4.8 kg Finest Maris Otter 38 3 86.3%
0.34 kg Thomas Fawcett - Crystal Malt I0.34 kg Crystal Malt I 34 45 6.1%
0.34 kg American - Victory0.34 kg Victory 34 28 6.1%
0.08 kg Crisp Malting - Crystal 60L0.08 kg Crystal 60L 33.1 60 1.4%
5.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 11.5 First Wort 75 min 29.33 30.8%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 15 min 7.02 23.1%
15 g Northern Brewer15 g Northern Brewer Hops Pellet 7.8 Boil 8 min 3.91 23.1%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Dry Hop 5 days 1.53 23.1%
65 g / $ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature 40 °C 67 °C 15 min
Temperature 67 °C 67 °C 90 min
Strike 75 °C 75 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.7
Mash volume with grains 20.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 21.7 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 32
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24.5
Going into fermentor 24.5
Total: 38.5  
Equipment Profile Used: System Default
 
Notes

Opção:

Subs: crystal 60 por victory (biscuit ou aromatic) e vice versa( 0,350 CRYSTAL 60 )!

1a. brassagem 05/200 (4.850 KG MARIS OTTER CRISP + 0,300 KG CRYSTAL CASTEL MALTING + 0,300 KG MALTE BLACK SWAEN BISCUIT) - RESULTANDO UMA EXCELENTE SPECIAL BITTER - DRY HOP USANDO HOP STAND POR CIRCULAÇÃO!

  • RECEITA ATUALIZADA MEDIANTE AVALIAÇÃO EM 12.09.2020
  • OBS. NAO FAZER DRY HOP E SIM FLAME OUT!
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  • Last Updated: 2020-11-03 13:13 UTC