Dave Line, Var. Greene King Bury St. Edmunds Abbott Ale (Bitter / ESB) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dave Line, Var. Greene King Bury St. Edmunds Abbott Ale (Bitter / ESB)

182 calories 19 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NE Brewer / Dave Line / (NB Extra Special Bitter)
Rating:
5.00 (1 Review)

Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday May 29th 2015
1.055
1.014
5.5%
49.2
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Pale 2-Row8 lb Pale 2-Row 38 2.5 76.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.8%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.8%
1 lb Turbinado1 lb Turbinado 44 10 9.5%
0.50 lb Dry Malt Extract - Amber0.5 lb Dry Malt Extract - Amber 42 10 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 90 min 27.81 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 90 min 21.4 33.3%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.7 Aroma 0 min 8.3%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.7 Dry Hop 4 days 25%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
5 g Yeast Nut. Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 qt Sacc. Infusion -- 149 °F 40 min
3.4 qt Sacc. Infusion -- 212 °F 50 min
15.5 qt Mash out Infusion -- 212 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.6 14.4  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.49 g | 22 qt) 6.66 26.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.5  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.26 41
Equipment Profile Used: System Default
 
Notes

My first brewing trials were at best uninformed at worst misguided. The advice from my LHBS wasn't enough for a clear explaination until, the suggestion of Dave Lines' books published by AW. With these (the big book of beer & brewing beers like those you buy) in hand the procedure became understandable and process replicable.

This was a while ago in the mid-80's when home brewing information, ingredients, recipes, equipment, and knowledgble dialogue not as simple to find as it can be today. My interest piqued I continued to seek information and put what I learned into practice learning to brew beer. It was a lot of fun to make and enjoy a homebrewed beer. It still is!

Thanks for the help Dave. This batch is for the memory of you and your efforts are remembered and appreciated.
Thanks for the learning experience.
Cheers.

Last Updated and Sharing
 
5,199
Views
5
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-05-09 14:57 UTC