ESB (Single hop: EKG) - Beer Recipe - Brewer's Friend

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ESB (Single hop: EKG)

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday April 9th 2013
1.057
1.014
5.8%
34.9
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.15 kg United Kingdom - Maris Otter Pale2.15 kg Maris Otter Pale 38 3.75 94.3%
0.13 kg United Kingdom - Dark Crystal 80L0.13 kg Dark Crystal 80L 33 80 5.7%
2.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g East Kent Goldings18 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 21.17 33.3%
13 g East Kent Goldings13 g East Kent Goldings Hops Leaf/Whole 5 Boil 25 min 10.63 24.1%
13 g East Kent Goldings13 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.05 24.1%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Dry Hop 3 days 18.5%
54 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 20 20 60 180 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.3
Mash volume with grains 9.8
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 11.7 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 12
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Going into fermentor 10
Total: 15.2  
Equipment Profile Used: System Default
 
Notes

Pitch at 17°C and ferment at 19°C. This yeast (also wyeast 1968) is a fast fermenter and a big heat producer. One should not let it get above 20°C before 72 hours (afterwards it's fine).

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 3-5 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

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  • Last Updated: 2015-10-27 22:25 UTC