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ESB

169 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Self
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday November 2nd 2018
1.051
1.015
4.7%
30.2
9.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 77.4%
10 oz United Kingdom - Maris Otter Pale10 oz Maris Otter Pale 38 3.75 16.1%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 6.5%
62 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nugget5 g Nugget Hops Pellet 12.3 Boil 30 min 18.32 22.7%
9 g Chinook9 g Chinook Hops Pellet 13.1 Boil 5 min 9.11 40.9%
8 g Chinook8 g Chinook Hops Pellet 13.1 Whirlpool at 160 °F 15 min 2.77 36.4%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Sparge 15 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 150 °F 60 min
2 gal batch Sparge -- 165 °F 15 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 1.74 7  
Mash volume with grains 2.05 8.2  
Grain absorption losses -0.48 -1.9  
Remaining sparge water volume (equipment estimates 2.52 g | 10.1 qt) 1.99 8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.01 8  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 2 8  
Total: 3.73 14.9
Equipment Profile Used: System Default
 
Notes

First attempt at scaling down a recipe.
We have been throwing started yeast away b/c of over pitching issues.
For priming in 22's....dissolve 6.5g corn sugar in 240 ml water, and each bottle receives 20 ml of the solution prior to beer.
3 gal is plenty for mash...check salts.

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  • Last Updated: 2018-11-04 15:38 UTC