Simplified esb - Beer Recipe - Brewer's Friend

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Simplified esb

167 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.8 liters
Post Boil Size: 23.8 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Thursday May 9th 2019
1.054
1.016
5.0%
42.6
14.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 70%
1 kg Red shed - CA - Red shed - Canadian - Amber1 kg CA - Red shed - Canadian - Amber 32 50 20%
0.50 kg Red shed - CA - Red shed - Canadian - Biscuit0.5 kg CA - Red shed - Canadian - Biscuit 35 13.5 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 39.65 66.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.3 Boil 5 min 2.98 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
26.17 ml Phosphoric acid Water Agt Mash 1 hr.
3.72 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 45 45 105 235
2nd batch
10 ml lactic
55 ml phosphoric. Went to 5.5 ph

Sparge 15ml phosphoroc too much went to 4.0
Dumped 2l water added 2 more ph 5.2

3rd batch
Didnt have lactic acid. Took 7 tbsp phospgoric and 300 grams acidulated malt to get to 5.43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 68 °C 70 °C 60 min
Temperature 68 °C 76 °C 15 min
16.1 L Sparge -- 100 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 70 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 29.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 23.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.8 L) 22
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

2nd batch i subbed ekg hops for 2 oz of mt hood 5.5aa

3rd batch i only had .75kg amber malt subbed in .25 dark munich
as well, i used canadian 2 row instead of MO. Used wyeast esb. Not a fan after 2 days, very estery. Hopefully it settles. Significantly less less malt backbone with 2 row

1.052 og 1.012 fg 5.25 abv

4th batch, recommend london 3 again and MO backbone. 1.052 og

5th batch MO ekg, 1 1/4 tsp lactic to get ph5.63
Og 1.054

6th batch, half the biscuit, 250g more MO. 1.86oz williamette instead of ekg. 2 oz fuggles and .45 oz ekg for 5 og 1.052, 1.010 fg. Far too bitter. Utilize full amt of biscuit next time and less yeast.

7th batch. Feb 22 2021
Recipe as described no changes
2 tsp lactic 5.6ph

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  • Last Updated: 2021-02-22 16:20 UTC