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ESB

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday February 12th 2020
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OG: 1.060 FG: 1.016 ABV: 6.0% IBU: 27

1.062
1.018
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34.0
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Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 75.8%
2 lb United Kingdom - Crystal 45L2 lb Crystal 45L 34 45 8.4%
12 oz United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L 33 80 3.2%
12 oz United Kingdom - Crystal 15L12 oz Crystal 15L 34 15 3.2%
4 oz Gladfield - Flaked Spelt4 oz Flaked Spelt 32.2 1.7 1.1%
2 lb Northern Brewer - Wildflower Honey2 lb Wildflower Honey 42 2 8.4%
23.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Target1.5 oz Target Hops Pellet 8 Boil 75 min 21.73 42.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Whirlpool at 200 °F 0 min 1.38 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 6 Boil 75 min 10.86 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Chalk 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:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 20 20 60 100 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Strike 166 °F 152 °F 60 min
16 qt Batch Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.51 gal (50.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.51 gal (2.03 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.8 27.2  
Mash volume with grains 8.54 34.1  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume (equipment estimates 8.52 g | 34.1 qt) 9.02 36.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.51 g | 50 qt) 13 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 10.54 g | 42.2 qt) 11.5 46  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.46 g | 45.9 qt) 10.5 42  
Total: 15.81 63.3
Equipment Profile Used: System Default
"ESB" Strong Bitter beer recipe by Hollis1180. All Grain, ABV 5.73%, IBU 33.97, SRM 12.51, Fermentables: (Maris Otter Pale, Crystal 45L, Dark Crystal 80L, Crystal 15L, Flaked Spelt, Wildflower Honey) Hops: (Target, Fuggles, Willamette) Other: (Gypsum, Chalk)
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  • Last Updated: 2021-12-31 19:03 UTC