Captain's Chair ESB All Grain - Beer Recipe - Brewer's Friend

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Captain's Chair ESB All Grain

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Chris Warkentin
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday September 5th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 87.7%
3 oz American - Chocolate3 oz Chocolate 29 350 1.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.7%
13.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Boil 45 min 25.79 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 8.36 33.3%
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Boil 5 min 5.6 33.3%
3 oz / $ 0.00
 
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:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 4 27 76 80 101
Record ID: WY8Q4XX,10 gal. water
CaSO4: 4.3g, MgSO4: 1.6g
NaCl: 0g, CaCl2: 6g
CaCO3: .9g (directly to mash)
NaHCO3: 3.7g

expected pH: 5.23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 165 °F 60 min
5 gal Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.23 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.23 qt/lb 4.21 16.8  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.71 -6.8  
Remaining sparge water volume (equipment estimates 4.86 g | 19.5 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

Omega Labs British Ale VIII
1 L starter

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  • Last Updated: 2019-09-17 16:45 UTC