English Jester ESB - Beer Recipe - Brewer's Friend

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English Jester ESB

173 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 173 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Wednesday January 10th 2018
1.056
1.016
5.2%
39.9
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 96%
0.25 kg United Kingdom - Dark Crystal 80L0.25 kg Dark Crystal 80L 33 80 4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
129 g East Kent Goldings129 g East Kent Goldings Hops Fresh 5 Boil 60 min 11.28 52.7%
28 g Jester28 g Jester Hops Pellet 7 Boil 30 min 17.39 11.4%
28 g Jester28 g Jester Hops Pellet 7 Boil 15 min 11.23 11.4%
60 g Jester60 g Jester Hops Pellet 7 Boil 0 min 24.5%
245 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
10 g Calcium Chloride Water Agt Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 238 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.6
Mash volume with grains 19.8
Grain absorption losses -6.3
Remaining sparge water volume 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil volume (equipment estimates 21.6 L) 23
Estimated amount in fermentor 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Used Lalemmand London ESB and Fermented at in an 18 degree Celsius room.

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  • Last Updated: 2018-01-24 23:02 UTC