ESBnut - Beer Recipe - Brewer's Friend

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ESBnut

163 calories 18.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Tuesday February 7th 2017
1.049
1.015
4.4%
38.8
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.65 lb Dry Malt Extract - Light5.65 lb Dry Malt Extract - Light 42 4 57.9%
5.80 oz American - Caramel / Crystal 40L5.8 oz Caramel / Crystal 40L 34 40 3.7%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.6%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 20.5%
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 15.4%
9.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 9.8 Boil 60 min 31.85 45.5%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 3.8 Boil 15 min 3.68 27.3%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 3.4 Boil 15 min 3.29 27.3%
2.75 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.18 g | 32.7 qt) 5.07 20.3  
Mash volume with grains (equipment estimates 8.18 g | 32.7 qt) 5.4 21.6  
Grain absorption losses (steeping) -0.51 -2.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.44 1.8  
Pre boil volume (equipment estimates 8.1 g | 32.4 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume 6.5 26  
Going into fermentor 6.5 26  
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: 5.07 20.3
Equipment Profile Used: System Default
 
Notes

11C Strong Bitter
Used Lallamond London ESB
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast

Bring 1/2 gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the malt extract syrup, dry malt extract and bittering hops. Bring the total volume in the brewpot to 2.5 gallons. Boil for 45 minutes, then add the flavor hops and Irish moss. Boil for 13 minutes, then add the aroma hops. Boil for 2 minutes, then remove the pot from the stove. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F.

Ferment at 68° F for 7 days then rack into secondary. Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.

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  • Last Updated: 2017-02-10 20:11 UTC