3 bbl ESB dry yeast - Beer Recipe - Brewer's Friend

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3 bbl ESB dry yeast

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 115 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Monday November 30th 2015
1.064
1.017
6.1%
31.7
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
185 lb United Kingdom - Pale 2-Row185 lb Pale 2-Row 38 2.5 77.7%
18 lb United Kingdom - Crystal 70L18 lb Crystal 70L 34 70 7.6%
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 10.5%
10 lb Corn Sugar - Dextrose10 lb Corn Sugar - Dextrose 46 0.5 4.2%
238 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Apollo4 oz Apollo Hops Pellet 20 Boil 60 min 12.48 9.1%
8 oz ekg8 oz ekg Hops Pellet 8 Boil 30 min 7.67 18.2%
8 oz Willamette 8 oz Willamette Hops Pellet 4.5 Boil 30 min 4.32 18.2%
16 oz East Kent Goldings16 oz East Kent Goldings Hops Pellet 5 Boil 15 min 6.19 36.4%
8 oz Willamette 8 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 1.02 18.2%
44 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:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 Gypsum
35 Cal Chloride
20 Chalk (calcium bicarbonate)
10 Baking soda

10ml Lactic Acid (if necessary)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 gal Strike @ 159 Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 118.15 gal (472.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 106.15 gal (424.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 89.49 gal (357.96 qt) 71.25 285  
Strike water volume at mash thickness of 1.25 qt/lb 71.25 285  
Mash volume with grains 89.49 358  
Grain absorption losses -28.5 -114  
Remaining sparge water volume (equipment estimates 74.91 g | 299.6 qt) 86.76 347  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.74 3  
Pre boil volume (equipment estimates 118.15 g | 472.6 qt) 130 520  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.65 -6.6  
Post boil Volume 115 460  
Going into fermentor 115 460  
Total: 158.01 632
Equipment Profile Used: System Default
 
Notes

Pitch all 22 packs of London ESB yeast.

Attempt to grind fairly fine (use rice hulls if needed)

The mash is intentionally thin in order to encourage higher attenuation. Take this into account with strike temp. It may need to be 1-2 degrees cooler than normal.

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  • Last Updated: 2017-05-23 16:43 UTC