1845 ESB - Beer Recipe - Brewer's Friend

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1845 ESB

203 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Wednesday June 3rd 2015
1.066
1.015
6.7%
43.8
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 72.5%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.2%
0.70 kg United Kingdom - Crystal 45L0.7 kg Crystal 45L 34 45 10.1%
0.30 kg German - Abbey Malt0.3 kg Abbey Malt 33 17 4.3%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 27 4.3%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 3.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 2.9%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Target15 g Target Hops Pellet 11.5 Boil 60 min 18.48 14.3%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 60 min 13.66 14.3%
15 g Northdown15 g Northdown Hops Pellet 8.6 Boil 15 min 6.86 14.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.88 19%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.92 38.1%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Koppafloc Fining Boil 15 min.
6 g Yeast Nutrieant Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
17.5 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Mash Infusion -- 67 °C 60 min
Mash out Temperature -- 78 °C 10 min
12 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.7
Mash volume with grains 25.3
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 19.2 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

See yeast calculator. 2 packs with 2lt starter. Ferment 17.5c oxygenate well.

Ferment 5 days or so then rack to 2nd for 1 to 2 weeks. Keg then bottle some off the keg using blichman gun to age for 3 to 12 months, drink the rest.


Won Gold at NZ National Homebrew comp sep2015

This came out to be very similar if not nearly identical tasting to fullers golden Pride



Award Winning Recipe
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  • Last Updated: 2015-11-30 00:28 UTC