ESB (based on Randy Stoneman’s ESB) - Beer Recipe - Brewer's Friend

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ESB (based on Randy Stoneman’s ESB)

202 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Tom Johnson and Randy Stoneman
Calories: 202 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Friday January 12th 2018
1.060
1.023
5.0%
40.0
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 93%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 4.7%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 35.35 33.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 2.8 Hopback at 170 °F 10 min 4.66 66.7%
3 oz / $ 0.00
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (avg):
67%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Gypsum: 8g
Table salt: 2g
Calcium chloride: 5g
Baking Soda: 5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature -- 158 °F 35 min
1 gal Sparge -- 65 °F 5 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.84 19.4  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 2.01 8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.11 g | 24.5 qt) 5.25 21  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.58 18.3  
Hops absorption losses (hopback) -0.08 -0.3  
Going into fermentor 4.5 18  
Total: 6.84 27.4
Equipment Profile Used: System Default
"ESB (based on Randy Stoneman’s ESB)" Strong Bitter beer recipe by Tom Johnson and Randy Stoneman. All Grain, ABV 4.96%, IBU 40.01, SRM 12.73, Fermentables: (Maris Otter Pale, Extra Dark Crystal 120L, Caramel / Crystal 20L) Hops: (Challenger, Styrian Goldings)
Last Updated and Sharing
 
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  • Last Updated: 2018-03-15 15:26 UTC