001 - Thumper Tail - ESB - Beer Recipe - Brewer's Friend

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001 - Thumper Tail - ESB

186 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Paul Croas
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday January 27th 2018
1.056
1.016
5.2%
36.5
13.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 75.8%
2 lb United Kingdom - Crystal 70L2 lb Crystal 70L 34 70 7.6%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose 46 0.5 2.4%
2 lb Rice Hulls2 lb Rice Hulls 0 0 7.6%
8 oz United Kingdom - Amber8 oz Amber 32 27 1.9%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 1.9%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 0.9%
8 oz American - White Wheat8 oz White Wheat 40 2.8 1.9%
422 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 11.72 15.4%
1.50 oz Target1.5 oz Target Hops Pellet 5.25 Boil 60 min 10.86 23.1%
1.50 oz B. C. Goldings1.5 oz B. C. Goldings Hops Pellet 5 Boil 15 min 5.13 23.1%
1.50 oz Northdown1.5 oz Northdown Hops Pellet 8.6 Boil 15 min 8.83 23.1%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Dry Hop 5 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.40 each Whirfloc Fining Boil 10 min.
4.05 tsp Yeast Nutrient Other Boil 10 min.
30 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
2.5 tsp Gypsum added to mash - 10 grams
7.9 tsp Chalk added to mash - 30 grams
0.8 tsp Baking Soda added to mash - 4 grams
0.9 tsp Calcium Chloride added to mash - 4 grams
2.2 tsp Epsom Salt added to mash - 10 grams
0.6 tsp Table Salt added to mash - 4 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion -- 153 °F 60 min
7 gal Fly Sparge -- 168 °F 28 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.21 gal (60.83 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.21 gal (12.83 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.66 38.6  
Mash volume with grains 11.72 46.9  
Grain absorption losses -3.22 -12.9  
Remaining sparge water volume (equipment estimates 8.97 g | 35.9 qt) 8.27 33.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 15.21 g | 60.8 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 13.5 54  
Going into fermentor 13.5 54  
Total: 17.92 71.7
Equipment Profile Used: System Default
 
Notes
  1. Mash grains at 153 degrees in 48 quarts (12 gallons) of water.
  2. Mash for 60 minutes.
  3. Collect 14.5 gallons of wort.
  4. Boil for 60 minutes, adding hops at the times indicated.
  5. Cool, aerate, and pitch yeast.
  6. Ferment at 70 degrees.
  7. Rack to secondary when fermentation is complete, dry hop.
  8. Keg or Bottle when beer falls clear.

    Water Profile:
    2.5 tsp Gypsum added to mash - 10 grams
    7.9 tsp Chalk added to mash - 30 grams
    0.8 tsp Baking Soda added to mash - 4 grams
    0.9 tsp Calcium Chloride added to mash - 4 grams
    2.2 tsp Epsom Salt added to mash - 10 grams
    0.6 tsp Table Salt added to mash - 4 grams

    Fuller's Yeast Schedule
    Yeast is pitched at 62.8 Degrees F.
    Wort is allowed to rise to 68 Degrees F (this takes 8-10 hours)
    68F is maintained until half gravity (~30 hours)
    Chilled to 62.6F Degrees, until 1/4 gravity (~10 days)
    Matured at 52F for 2 weeks
    chilled at 32F degrees, for 1 week to chill proof.

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  • Last Updated: 2018-12-09 16:58 UTC