Golden NW Extra Special Bitter - Beer Recipe - Brewer's Friend

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Golden NW Extra Special Bitter

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Saturday March 3rd 2012
1.052
1.014
5.1%
46.7
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 55%
4 lb Canadian - ESB Malt4 lb ESB Malt 36 3.5 40%
0.50 lb United Kingdom - Mild0.5 lb Mild 37 3 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Zeus0.6 oz Zeus Hops Leaf/Whole 16 Boil 60 min 28.6%
0.75 oz Goldings0.75 oz Goldings Hops Leaf/Whole 4.5 Boil 20 min 35.7%
0.75 oz Goldings0.75 oz Goldings Hops Leaf/Whole 4.5 Boil 10 min 35.7%
2.10 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 3.5oz      
 
Target Water Profile
ESB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 15 89 46 214 226
My tap water is practically mineral free. I added approximately 1 tsp CaCl, 3 tsp Gypsum, and 2.5 tsp Baking Soda to get these concentrations.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 158 °F 60 min
Sparge -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Fermented for 10 days between 62F-68F, racked and let sit for 12 days.

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  • Last Updated: 2013-06-13 05:50 UTC