3rd Air Force Pub ESB - Beer Recipe - Brewer's Friend

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3rd Air Force Pub ESB

194 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday February 28th 2016
1.058
1.018
5.2%
36.6
9.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 91.7%
0.50 lb United Kingdom - Crystal 30L0.5 lb Crystal 30L 34 30 4.2%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Whitbread Golding1 oz Whitbread Golding Hops Pellet 7 Boil 60 min 13.28 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.71 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 5.67 20%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Whirlpool at 165 °F 20 min 0 20%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Dry Hop 5 days 0 20%
5 oz / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
32 qt Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.25 33  
Mash volume with grains 9.21 36.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 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 4.89 g | 19.6 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.46 21.9  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Third variation on a classic English style I got to enjoy while stationed over there. Still hunting for the right flavors although the misses have been enjoyable for their own merits. Changes in this iteration are primarily in water chemistry. Boosting the gypsum levels higher than I do for other malt forward beers although staying short of the historical "Burton" water.

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  • Last Updated: 2019-05-08 17:18 UTC