ESB House Special - Beer Recipe - Brewer's Friend

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ESB House Special

185 calories 19.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Let's Brew Portland, OR
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday February 22nd 2013
1.056
1.014
5.5%
123.3
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 77.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 11.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 70 min 27.65 16.7%
2 oz Chinook2 oz Chinook Hops Leaf/Whole 13 Boil 70 min 71.89 33.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 20 min 16.21 16.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 20 min 5.67 16.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 1.87 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 1 cup      
 
Target Water Profile
Bull Run Watershed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 9
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Brew Pot Decoction -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.88 g | 27.5 qt) 3.66 14.6  
Mash volume with grains (equipment estimates 6.88 g | 27.5 qt) 3.82 15.3  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 4 16  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.66 14.6
Equipment Profile Used: System Default
 
Notes

requires "2" yeast vials to achieve required cell count for proper fermentation. At this level you will still be 6 billion cells short.
Another possible alternative would be to purchase one yeast vial then make a starter equivalent to the shortage.

Strike water should be at 168.5 degrees.

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  • Last Updated: 2015-01-04 22:02 UTC