ESB (Single hop: EKG) - Beer Recipe - Brewer's Friend

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ESB (Single hop: EKG)

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Friday March 23rd 2018
1.049
1.012
4.9%
48.6
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.65 kg United Kingdom - Maris Otter Pale6.65 kg Maris Otter Pale 38 3.75 95%
0.35 kg United Kingdom - Dark Crystal 80L0.35 kg Dark Crystal 80L 33 80 5%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g East Kent Goldings65 g East Kent Goldings Hops Pellet 4.6 Boil 60 min 31.36 35.1%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 4.6 Boil 25 min 13.41 21.6%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 4.6 Boil 5 min 3.85 21.6%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 4.6 Dry Hop 3 days 21.6%
185 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 20 20 60 180 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 47.52 L. Suggest reducing initial strike volume to 40.78 L and adding 2.12 L sparge/top-off. 42.9
Strike water volume (equipment estimates 41.3 L) 42.9
Mash volume with grains (equipment estimates 45.9 L) 47.5
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 27
Volume into fermentor 27
Total: 42.9  
Equipment Profile Used: System Default
 
Notes

Pitch at 17°C and ferment at 19°C. This yeast (also wyeast 1968) is a fast fermenter and a big heat producer. One should not let it get above 20°C before 72 hours (afterwards it's fine).

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 3-5 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

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  • Last Updated: 2018-04-11 23:36 UTC