Rye ESB II - Beer Recipe - Brewer's Friend

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Rye ESB II

179 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Friday April 29th 2016
1.058
1.016
5.5%
38.1
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 68.9%
0.70 kg United Kingdom - Dark Crystal 80L0.7 kg Dark Crystal 80L 33 80 11.5%
0.80 kg German - Rye0.8 kg Rye 38 3.5 13.1%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 3.3%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.3%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 9.1 Boil 60 min 19.45 25%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 6.78 18.8%
10 g Target10 g Target Hops Pellet 9.1 Boil 30 min 7.47 12.5%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.37 18.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 0 min 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Added 7g gypsum, 5g calcium chloride.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.3
Mash volume with grains 22.3
Grain absorption losses -6.1
Remaining sparge water volume 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 22.4 L) 24
Estimated amount in fermentor 24
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Esb style with a Rye background tone. Rye used was weyerman cararye. Made a 2lt starter and let that go for a day, should of left it for 2 days but I forgot so ran out of time.
OG1058. Its a lot darker than the programme suggests, looks like a Dark brown copper Ale.

Brewed in the GrainFather.

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  • Public: Yup, Shared
  • Last Updated: 2016-04-30 04:55 UTC