Trying to redo OG ESB - Beer Recipe - Brewer's Friend

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Trying to redo OG ESB

200 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday July 13th 2016
1.060
1.018
5.6%
41.2
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 oz United Kingdom - Maris Otter Pale150 oz Maris Otter Pale 38 3.75 78.9%
17 oz American - Caramel / Crystal 15L17 oz Caramel / Crystal 15L 35 15 8.9%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 4.2%
8.50 oz Belgian - Biscuit8.5 oz Biscuit 35 23 4.5%
5.50 oz American - Caramel / Crystal 120L5.5 oz Caramel / Crystal 120L 33 120 2.9%
1 oz American - Black Malt1 oz Black Malt 28 500 0.5%
190 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Magnum21 g Magnum Hops Pellet 12 Boil 60 min 29.78 24.9%
21 g Fuggles21 g Fuggles Hops Pellet 4.5 Boil 40 min 9.8 24.9%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.65 16.6%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 33.6%
84.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 1.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 11 0 100 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 60 min
Mashout Temperature -- 168 °F 15 min
4 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.75 19  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume 3.18 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 6.2 24.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 4.59 g | 18.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.93 31.7
Equipment Profile Used: System Default
"Trying to redo OG ESB" Strong Bitter beer recipe by MarcBrew. All Grain, ABV 5.56%, IBU 41.24, SRM 16.07, Fermentables: (Maris Otter Pale, Caramel / Crystal 15L, Caramel / Crystal 80L, Biscuit, Caramel / Crystal 120L, Black Malt) Hops: (Magnum, Fuggles, East Kent Goldings) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2017-10-12 02:33 UTC