Bitter Bride ESB - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bitter Bride ESB

185 calories 18.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (2 Reviews)

Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday July 6th 2015
Similar Recipes

God Save the Queen - English Bitter

by Rothrock Brewing Company

OG: 1.051 FG: 1.013 ABV: 4.9% IBU: 41

Kveik ESB

by SayvilleBrew

OG: 1.057 FG: 1.011 ABV: 6.0% IBU: 46

11C1. Strong Bitter

by WAWooldridge

OG: 1.055 FG: 1.015 ABV: 5.2% IBU: 46

1.056
1.013
5.5%
45.5
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 84.7%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 9.4%
2 oz American - Chocolate2 oz Chocolate 29 350 1.2%
8 oz United Kingdom - Amber8 oz Amber 32 27 4.7%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.5 Boil 60 min 29.74 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 15 min 11.22 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 5 min 4.51 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.66 10.6  
Mash volume with grains 3.51 14  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.42 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

3rd place at 2015 World Cup of Beer using WLP005 yeast.

2nd place at the 2017 Alameda County Fair using WLP007 Dry English Ale yeast. I think I liked this version better than the 005.

3rd place at the 2017 Amador County Fair using WLP007 Dry English Ale yeast.

Want to try the WLP006 and Wyeast 1335 (WLP025).



Award Winning Recipe
Last Updated and Sharing
 
5,997
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-02 05:58 UTC