Big Batch ESB - Beer Recipe - Brewer's Friend

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Big Batch ESB

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday July 22nd 2019
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Experimental Strong Bitter

by toadvine

OG: 1.056 FG: 1.016 ABV: 5.3% IBU: 37

1.060
1.016
5.8%
42.6
11.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.50 lb United Kingdom - Golden Promise20.5 lb Golden Promise 37 3 59.2%
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 19.1%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 8.7%
2 lb American - Victory2 lb Victory 34 28 5.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 1.4%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 2.9%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 2.9%
34.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Magnum3.5 oz Magnum Hops Pellet 10.8 Boil 60 min 35.88 46.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 3.28 13.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 1.55 13.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Whirlpool 0 min 1.87 26.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Epsom Salt Water Agt Mash 1 hr.
1.50 tbsp Gypsum Water Agt Mash 1 hr.
1 tsp Table Salt Water Agt Mash 1 hr.
1.50 tbsp Gypsum Water Agt Sparge 1 hr.
2 tsp Epsom Salt Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 352 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike -- 165 °F --
Infusion -- 153 °F 60 min
6.75 gal Sparge with 190 deg water Sparge -- 168 °F --
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.51 gal (54.03 qt). Suggest reducing initial water volume to 11.21 gal (44.83 qt) and adding 1.51 gal (6.03 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.6 qt/lb 10 40  
Mash volume with grains (equipment estimates 5.73 g | 22.9 qt) 12 48  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.09 g | 24.4 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.71 g | 50.9 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.79 3.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 11.8 47.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 6.28 25.1  
Going into fermentor 18 72  
Total: 16.38 65.5
Equipment Profile Used: System Default
"Big Batch ESB" Strong Bitter beer recipe by El Gertez. All Grain, ABV 5.76%, IBU 42.59, SRM 11.35, Fermentables: (Golden Promise, Liquid Malt Extract - Light, Dry Malt Extract - Pilsen, Victory, Caramel / Crystal 40L, Caramel Malt - 120L, CaraMunich III) Hops: (Magnum, Willamette) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt)
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  • Last Updated: 2019-09-04 06:02 UTC