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ESB

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Classic Styles
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday January 22nd 2015
1.057
1.016
5.4%
38.1
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.18 lb United Kingdom - Pale 2-Row2.18 lb Pale 2-Row 38 2.5 94.1%
1.40 oz United Kingdom - Crystal 15L1.4 oz Crystal 15L 34 15 3.8%
0.80 oz United Kingdom - Extra Dark Crystal 120L0.8 oz Extra Dark Crystal 120L 33 120 2.2%
37.08 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Kent Goldings0.36 oz Kent Goldings Hops Pellet 5 Boil 60 min 38.14 66.7%
0.18 oz Kent Goldings0.18 oz Kent Goldings Hops Pellet 5 Boil 0 min 33.3%
0.54 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 0.58 2.3  
Mash volume with grains 0.76 3.1  
Grain absorption losses -0.29 -1.2  
Remaining sparge water volume (equipment estimates 2.48 g | 9.9 qt) 1.46 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.04 8.2
Equipment Profile Used: System Default
 
Notes

White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04

Fermentation and Conditioning
Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

Mash at 152° F (67° C).

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  • Last Updated: 2015-01-22 17:45 UTC