Brass ESB - Beer Recipe - Brewer's Friend

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Brass ESB

187 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday April 1st 2020
1.056
1.018
5.0%
35.3
19.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.01 lb United Kingdom - Maris Otter Pale5.01 lb Maris Otter Pale 38 3.75 85.4%
9.40 oz United Kingdom - Crystal 55L9.4 oz Crystal 55L 34 55 10%
4.30 oz Belgian Candi Sugar - Dark (275L)4.3 oz Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 4.6%
93.86 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 15 Boil 60 min 28.03 49.1%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5 Boil 30 min 7.18 49.1%
0.28 g East Kent Goldings0.282192 g East Kent Goldings Hops Pellet 5 Boil 10 min 0.12 1.7%
0.01 g East Kent Goldings0.00995402 g East Kent Goldings Hops Pellet 5 Boil 0 min 0.1%
16.29 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Amber Bitter (Brun' Water)
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
1.8 gal Strike 166 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.75 7  
Mash volume with grains 2.2 8.8  
Grain absorption losses -0.7 -2.8  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 2.7 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.45 17.8
Equipment Profile Used: System Default
"Brass ESB" Strong Bitter beer recipe by autiger1291. All Grain, ABV 5.04%, IBU 35.33, SRM 19.27, Fermentables: (Maris Otter Pale, Crystal 55L, Belgian Candi Sugar - Dark (275L)) Hops: (Magnum, East Kent Goldings)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-03 13:55 UTC