1845 ESB - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

1845 ESB

203 calories 19.9 g 330 ml
brewer logo
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
Last Updated and Sharing
 
1,775
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-11-30 00:28 UTC