Club Brew, ESB - Beer Recipe - Brewer's Friend

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Club Brew, ESB

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 44 gallons (fermentor volume)
Pre Boil Size: 48 gallons
Post Boil Size: 46.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Maddog
Hop Utilization: 99%
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday February 22nd 2020
1.047
1.014
4.4%
29.8
14.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb United Kingdom - Maris Otter Pale55 lb Maris Otter Pale 38 3.75 78.3%
7 lb American - Caramel / Crystal 120L7 lb Caramel / Crystal 120L 33 120 10%
7 lb Belgian - Biscuit7 lb Biscuit 35 23 10%
1.25 lb German - Acidulated Malt1.25 lb Acidulated Malt 27 3.4 1.8%
70.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Magnum7 oz Magnum Hops Pellet 10.8 First Wort 0 min 20.48 36.8%
6 oz East Kent Goldings6 oz East Kent Goldings Hops Pellet 5 Boil 15 min 6.61 31.6%
6 oz East Kent Goldings6 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.66 31.6%
19 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g yeast nutrient Other Boil 15 min.
5 tsp Irish moss Fining Boil 15 min.
8 g Gypsum Water Agt Mash 0 min.
16 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
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:
0.75 (M cells / ml / ° P) 1458 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 gal Infusion -- 150 °F 60 min
25 gal Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 46.21 gal (184.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 34.21 gal (136.85 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 31.96 gal (127.86 qt). Suggest reducing strike water volume to 6.38 gal (25.52 qt) and adding 19.96 gal (79.86 qt) sparge/top-off. 26.34 105.4  
Strike water volume at mash thickness of 1.5 qt/lb 26.34 105.4  
Mash volume with grains 31.96 127.9  
Grain absorption losses -8.78 -35.1  
Remaining sparge water volume (equipment estimates 28.9 g | 115.6 qt) 30.69 122.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 46.21 g | 184.9 qt) 48 192  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.71 -2.9  
Post boil Volume (equipment estimates 44 g | 176 qt) 46.5 186  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 46.5 g | 186 qt) 44 176  
Total: 57.03 228.1
Equipment Profile Used: System Default
"Club Brew, ESB" Best Bitter beer recipe by Maddog. All Grain, ABV 4.42%, IBU 29.75, SRM 14.5, Fermentables: (Maris Otter Pale, Caramel / Crystal 120L, Biscuit, Acidulated Malt) Hops: (Magnum, East Kent Goldings) Other: (yeast nutrient, Irish moss, Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2020-02-25 16:53 UTC