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

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Lou's Best ESB

180 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.198 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Louis Strowger
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday April 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 81.6%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 8.2%
12 oz Crisp Malting - Amber12 oz Amber 33.1 27.5 6.1%
8 oz American - CaraBrown8 oz CaraBrown 34 55 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.35 oz Northern Brewer1.35 oz Northern Brewer Hops Pellet 7.1 Boil 60 min 32.34 47.4%
1 oz Goldings1 oz Goldings Hops Pellet 5.7 Boil 15 min 5.13 35.1%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 5.7 Boil 5 min 1.56 17.5%
2.85 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Tigard, Oregon, United States
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
4.59 gal Strike 164 °F 152 °F 60 min
5.04 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains (equipment estimates 1.57 g | 6.3 qt) 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 0.29 g | 1.2 qt) 0.19 0.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.11 g | 12.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.78 19.1
Equipment Profile Used: System Default
 
Notes

Mash at 150° F (66° C) for 60 minutes or until conversion is complete. Vorlauf for 10 minutes or until wort is clear, collect wort. Batch sparge with volume of water to achieve 7.5 gal of preboil volume (Vorlauf and transfer clear wort). Boil for 60 minutes following hop schedule.

Cool wort to 66° F (19° C), pitch London ESB yeast, and ferment at the same temperature for 10 to 14 days. Transfer to secondary and rest at 66° F (19° C) for 14 days. Cold crash to 34° F (1° C) for 2 days, transfer to keg, and force carbonate at 30 psi for 2 days.

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  • Last Updated: 2020-04-18 23:22 UTC