Roman ESB - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Roman ESB

166 calories 17.5 g 330 ml
brewer logo
Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RomanM
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Tuesday November 21st 2017
1.054
1.014
5.3%
36.1
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 55.6%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 27.8%
0.10 kg United Kingdom - Extra Dark Crystal 160L0.1 kg Extra Dark Crystal 160L 33 160 2.8%
0.05 kg United Kingdom - Roasted Barley0.05 kg Roasted Barley 29 550 1.4%
0.05 kg United Kingdom - Chocolate0.05 kg Chocolate 34 425 1.4%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 46 0.5 5.6%
0.20 kg Belgian - Aromatic0.2 kg Aromatic 33 38 5.6%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Bramling Cross20 g Bramling Cross Hops Leaf/Whole 6.5 Boil 60 min 16.16 28.6%
20 g Bramling Cross20 g Bramling Cross Hops Leaf/Whole 6.5 Boil 30 min 12.42 28.6%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Whirlpool at 80 °C 20 min 7.5 42.9%
70 g / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Infusion -- 65 °C 60 min
5 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26 L) 10.3
Mash volume with grains (equipment estimates 26 L) 11.2
Grain absorption losses (steeping) -1.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 24.8 L) 9
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 20
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: 10.3  
Equipment Profile Used: System Default
"Roman ESB" Extra Special/Strong Bitter (ESB) beer recipe by RomanM. Partial Mash, ABV 5.25%, IBU 36.08, SRM 17.14, Fermentables: (Dry Malt Extract - Light, Maris Otter Pale, Extra Dark Crystal 160L, Roasted Barley, Chocolate, Corn Sugar - Dextrose, Aromatic) Hops: (Bramling Cross, East Kent Goldings)
Last Updated and Sharing
 
871
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-11-21 13:45 UTC