Bramling Cross ESB - Beer Recipe - Brewer's Friend

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Bramling Cross ESB

173 calories 20 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Otto L.
Rating:
5.00 (1 Review)

Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Monday March 28th 2016
1.056
1.017
5.2%
32.1
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Finland - Pale Ale Malt4.5 kg Pale Ale Malt 36 2 78.9%
0.70 kg United Kingdom - Crystal 70L0.7 kg Crystal 70L 34 70 12.3%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 8.8%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 10 Boil 60 min 21.51 33.3%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 5.2 Boil 30 min 6.45 25%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 5.2 Boil 15 min 4.16 25%
10 g Bramling Cross10 g Bramling Cross Hops Pellet 5.2 Boil 0 min 16.7%
60 g / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 3 1 4 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L BIAB Infusion -- 68 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 34.6
Mash volume with grains (equipment estimates 40.4 L) 38.4
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Volume into fermentor 24
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Wyeast WLP005 yeast with 1 litre starter, fermented for 36 hours (1 litre of water, 100g of light spray malt).

Measurements:

Boil gravity 47pts
Original gravity 56 pts
Final gravity 17 pts

28/03/2016 - brew day
01/04/2016 - no more airlock activity after 4 days of fermentation. waiting some time for yeast to clean up before cold crashing and kegging...
5/04/2016 - cold crashing at 0 celcius
13/04/2016 - kegging day. The beer tastes very good even before carbonation. Moving the keg to condition at 0 celsius.
24/04/2016 - sampled the beer, it's good but a bit hazy. might try gelatin to clear it up in the serving keg.

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  • Last Updated: 2016-10-08 14:03 UTC