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Partial mash ESB

Method: Partial Mash
Style: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)

Created: Sunday June 14th 2020

Original Gravity:

1.045

Final Gravity:

1.009

ABV (standard):

4.7%

IBU (tinseth):

38.2

SRM (morey):

5.5

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale	38	3.75	40%
0.25 kg	American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L	35	20	6.7%
1.50 kg	Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light - (late boil kettle addition)	35	4	40%
0.50 kg	Flaked Corn0.5 kg Flaked Corn	40	0.5	13.3%
3.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Willamette28 g Willamette Hops	Pellet	4.8	Boil	60 min	19.21	40%
21 g	East Kent Goldings21 g East Kent Goldings Hops	Pellet	5	Boil	30 min	11.53	30%
21 g	East Kent Goldings21 g East Kent Goldings Hops	Pellet	5	Boil	15 min	7.45	30%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Willamette (Pellet) 28 g Willamette (Pellet) Hops	19.21	40%
42 g	East Kent Goldings (Pellet) 42 g East Kent Goldings (Pellet) Hops	18.98	60%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 L		Infusion	70 °C	65 °C	60 min
12 L		Batch Sparge	75 °C	75 °C	10 min

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Sydney (Potts Hill source) NSW Australia

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
14	5	14	28	8	40.8
Mash pH is estimated by the water calculator as 5.68 which should be OK.
Mash Chemistry and Brewing Water Calculator

Notes

Loosely based on Lord Crouchback's Special Bitter - English Pale Ale from John Palmer's "How to Brew" but adapted based on locally available ingredients.

Using cooked polenta (500g dry) instead of flaked corn.

Yeast is actually Lallemand / LalBrew Nottingham high performance ale yeast but I didn't have enough info to add it to the catalogue.

Last Updated and Sharing

268

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Brews

Public: Yup, Shared
Last Updated: 2020-06-16 05:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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