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FIRST ESB

167 calories 19 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: josh weikert
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Sunday July 22nd 2018
1.054
1.016
5.1%
35.5
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg New Zealand - Ale Malt4.4 kg Ale Malt 37.4 3.05 88%
0.30 kg New Zealand - Light Crystal Malt0.3 kg Light Crystal Malt 35.4 31.98 6%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Goldings21 g Goldings Hops Pellet 7 Boil 60 min 20.23 35%
14 g Goldings14 g Goldings Hops Pellet 7 Boil 30 min 10.36 23.3%
14 g Goldings14 g Goldings Hops Pellet 7 Boil 10 min 4.89 23.3%
11 g Goldings11 g Goldings Hops Pellet 7 Boil 0 min 18.3%
60 g / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 66 °C 60 min
10 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.9 L) 32.4
Mash volume with grains (equipment estimates 35.2 L) 35.7
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 32.4  
Equipment Profile Used: System Default
"FIRST ESB" Extra Special/Strong Bitter (ESB) beer recipe by josh weikert. BIAB, ABV 5.05%, IBU 35.48, SRM 10.27, Fermentables: (Ale Malt, Light Crystal Malt, Medium Crystal Malt) Hops: (Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2018-07-23 06:14 UTC