ESB #1 - Beer Recipe - Brewer's Friend

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ESB #1

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 65 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Tuesday August 21st 2018
1.064
1.016
6.2%
80.1
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 61.1%
0.20 kg United Kingdom - Crystal 140L0.2 kg Crystal 140L 33 140 1.5%
0.40 kg New Zealand - Medium Crystal Malt0.4 kg Medium Crystal Malt 35.4 56.35 3.1%
0.50 kg New Zealand - Biscuit Malt0.5 kg Biscuit Malt 35 30.46 3.8%
2 kg Torrified Wheat2 kg Torrified Wheat 36 2 15.3%
2 kg New Zealand - Malted Rye2 kg Malted Rye 40.2 3 15.3%
13.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Pacific Jade100 g Pacific Jade Hops Pellet 13 Boil 60 min 62.98 21.5%
100 g Motueka100 g Motueka Hops Pellet 7 Whirlpool 0 min 13.46 21.5%
10 ml Wakatu10 ml Wakatu Hops Extract 7.5 Whirlpool 0 min 3.64 2.2%
5 ml Wakatu5 ml Wakatu Hops Extract 7.5 Dry Hop 0 days 1.1%
100 g Motueka100 g Motueka Hops Pellet 7 Dry Hop 0 days 21.5%
50 g Mosaic LupuLN250 g Mosaic LupuLN2 Hops Lupulin Pellet 22 Dry Hop 0 days 10.8%
100 g Pacific Jade100 g Pacific Jade Hops Pellet 13 Dry Hop 0 days 21.5%
465 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 611 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
5 x tsp Gypsum
2.2tsp Epsom
0.3 tsp Salt
3.4 tsp CaCl2
1 tsp Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.75 L. Suggest reducing initial water volume to 45.4 L and adding 13.35 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.95 L. Suggest reducing strike water volume to 36.75 L and adding 2.55 L sparge/top-off. 39.3
Strike water volume at mash thickness of 3 L/kg 39.3
Mash volume with grains 47.9
Grain absorption losses -13.1
Remaining sparge water volume (equipment estimates 33.5 L) 39.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.8 L) 65
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 52.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 52
Total: 79  
Equipment Profile Used: System Default
"ESB #1" Strong Bitter beer recipe by Brewer #109064. All Grain, ABV 6.2%, IBU 80.08, SRM 10.41, Fermentables: (Maris Otter Pale, Crystal 140L, Medium Crystal Malt, Biscuit Malt, Torrified Wheat, Malted Rye) Hops: (Pacific Jade, Motueka, Wakatu, Mosaic LupuLN2) Other: (Calcium Chloride, Epsom Salt, Gypsum, Table Salt, Baking Soda)
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  • Last Updated: 2018-09-12 02:25 UTC