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

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BAD's Best ESB

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 20% (brew house)
Source: British Ale Dude
Hop Utilization: 99%
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Saturday May 9th 2020
1.067
1.016
6.7%
45.3
13.2
5.6
21.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Spring Ale Malt10 lb Spring Ale Malt $ 1.61 / lb
$ 16.09 		36.8 2.7 78.8%
1 lb United Kingdom - English Crystal 50/601 lb English Crystal 50/60 $ 1.62 / lb
$ 1.62 		35.4 55 7.9%
0.50 lb Flaked Barley0.5 lb Flaked Barley $ 1.09 / lb
$ 0.55 		32 2.2 3.9%
3 oz United Kingdom - Chocolate3 oz Chocolate $ 2.00 / lb
$ 0.38 		34 425 1.5%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) $ 1.00 / lb
$ 1.00 		46 0 7.9%
12.69 lbs / $ 19.63
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g uk-challenger25 g uk-challenger Hops Pellet 7.5 Boil 60 min 17.4 19.2%
25 g uk-target25 g uk-target Hops $ 0.02 / g
$ 0.60 		Pellet 10.7 Boil 60 min 24.83 19.2%
20 g uk-northdown20 g uk-northdown Hops Pellet 7.4 Whirlpool at 170 °F 10 min 1.62 15.4%
25 g uk-east kent goldings25 g uk-east kent goldings Hops $ 0.01 / g
$ 0.36 		Pellet 5.3 Whirlpool at 170 °F 10 min 1.45 19.2%
35 g uk-east kent goldings35 g uk-east kent goldings Hops $ 0.01 / g
$ 0.51 		Pellet 5.3 Dry Hop 4 days 26.9%
130 g / $ 1.47
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Baking Soda Water Agt Mash 90 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
10 g Epsom Salt Water Agt Mash 90 min.
1 tbsp Irish Moss Fining Mash 10 min.
25 g Gypsum Water Agt Mash 90 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.78 psi       Temp: 50 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270

not costco - blend of costco, hill country distilled
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal stir and recirculate Temperature 152 °F 152 °F 70 min
pull basket and drain Vorlauf 152 °F 170 °F 10 min
1.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 2.06 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.06 qt/lb 0.35 1.4  
Mash volume with grains 0.41 1.6  
Grain absorption losses -0.09 -0.3  
Remaining sparge water volume (equipment estimates 7.37 g | 29.5 qt) 6.57 26.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.91 3.7  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6.81 g | 27.2 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.94 g | 27.8 qt) 6.75 27  
Total: 6.92 27.7
Equipment Profile Used: System Default
 
Notes

BAD = British Ale Dude :-)

3rd gen yeast which is a mix of the two

I really think optic malt is better than marris otter for this application and hence the best in the name.

This basically a Fullers ESB recipe with some minor twists.

An accumulation of my new brewing techniques that have gained me tremendous efficiency gains to my Anvil setup:

  • small batch collar
  • brew bag
  • vorlauf
  • new sparge method
  • water treatment
  • norcal whirlpool spinner

    I add gelatin in the keg as well.
Last Updated and Sharing
 
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  • Last Updated: 2020-05-22 18:15 UTC