RB - ESB 2 - Beer Recipe - Brewer's Friend

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RB - ESB 2

159 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Back 9 Brewery
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday May 27th 2019
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1.048
1.014
4.4%
46.1
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 90%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 32.32 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 9.8 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.94 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.10 g Gypsum Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.125 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
"RB - ESB 2" Strong Bitter beer recipe by Back 9 Brewery. All Grain, ABV 4.42%, IBU 46.06, SRM 10.44, Fermentables: (Maris Otter Pale, Crystal 60L) Hops: (Fuggles, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Whirlfloc, Beer Nutrient)
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  • Last Updated: 2023-04-27 03:26 UTC