Aaron's Best ESB - Beer Recipe - Brewer's Friend

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Aaron's Best ESB

190 calories 21.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Post Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 190 calories (Per 12oz)
Carbs: 21.2 g (Per 12oz)
Created: Thursday December 26th 2019
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(2020 DEV) RedHook ESB

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OG: 14.174 FG: 4.552 ABV: 5.2% IBU: 33

14.0 °P
4.2 °P
5.3%
41.0
12.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 83.8%
11.50 oz United Kingdom - Crystal 55L11.5 oz Crystal 55L 34 55 6.7%
10.50 oz United Kingdom - Amber10.5 oz Amber 32 27 6.1%
5.80 oz United Kingdom - Brown5.8 oz Brown 32 65 3.4%
171.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.7 Boil 5 min 1.77 22.4%
1 oz Goldings1 oz Goldings Hops Pellet 4.7 Boil 15 min 8.83 44.8%
0.73 oz Galena0.73 oz Galena Hops Pellet 11 Boil 60 min 30.4 32.7%
2.23 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3 g Gypsum Water Agt Sparge 1 hr.
0.70 g Table Salt Water Agt Sparge 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
0.21 ml Lactic acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.70 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.47 psi       Temp: 46 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Clarksburg Neutralized Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 0 15 60 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Main Sacc Rest Strike 152 °F 150 °F 60 min
Mash Out Temperature 170 °F 170 °F 15 min
4.1 gal Sparge Fly Sparge 175 °F 175 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.2  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.25 21  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Boil Timer Settings:
nE=4, Ad=10, t1=60, t2=15, t3=10, t4=5

Fermentation: 

 - Start at 66F for three days, then ramp to 69 over three days and hold until fermentation is complete<br />
 - Cold crash to 34F for a few days<br />
 - Close-transfer to serving keg<br />


STC-1000+ settings:

 SP0: 66, dh0: 72<br />
 SP1: 66, dh1: 72<br />
 SP2: 69, dh2: 0<br />


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  • Last Updated: 2019-12-30 17:48 UTC