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Wells Bombardier III

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6.88 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 73% (brew house)
Rating:

5.00 (1 Review)

Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)

Created: Sunday August 23rd 2020

Wells Bombardier Clone

by British Ale Dude

OG: 1.072 FG: 1.017 ABV: 7.2% IBU: 31

#8 Strong Fullers ESB

by British Ale Dude

OG: 1.064 FG: 1.020 ABV: 5.8% IBU: 35

Original Gravity:

1.069

Final Gravity:

1.019

ABV (standard):

6.5%

IBU (tinseth):

36.1

SRM (morey):

14.0

Mash pH

5.5

Cost $

25.55

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Fermentation History

Target 64°F
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Thomas Fawcett - English Pearl Pale Ale Malt10 lb English Pearl Pale Ale Malt	$ 1.58 / lb $ 15.80	38	2.6	61.5%
2 lb	Crisp Malting - Torrefied Wheat2 lb Torrefied Wheat	$ 1.29 / lb $ 2.58	36.8	3	12.3%
1.25 lb	Invert Sugar Syrup1.25 lb Invert Sugar Syrup - (late boil kettle addition)	$ 1.50 / lb $ 1.88	36	1	7.7%
2 lb	Simpsons - Crystal Medium2 lb Crystal Medium	$ 1.38 / lb $ 2.76	33	65.01	12.3%
8 oz	Rice Hulls8 oz Rice Hulls	$ 0.97 / lb $ 0.49	0	0	3.1%
8 oz	Flaked Barley8 oz Flaked Barley	$ 1.11 / lb $ 0.56	32	2.2	3.1%
16.25 lbs / $ 24.06

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
45 g	uk-challenger45 g uk-challenger Hops		Pellet	7.5	Boil	60 min	33.46	60%
30 g	Fuggles30 g Fuggles Hops	$ 0.05 / g $ 1.50	Pellet	4.5	Boil	5 min	2.67	40%
75 g / $ 1.50

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	uk-challenger (Pellet) 45 g uk-challenger (Pellet) Hops		33.46	60%
30 g	Fuggles (Pellet) 30 g Fuggles (Pellet) Hops	$ 0.05 / g $ 1.50	2.67	40%
75 g / $ 1.50

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 gal	stir in grain	Temperature	126 °F	126 °F	30 min
	stir & recirculate	Temperature	126 °F	148 °F	30 min
		Temperature	148 °F	165 °F	30 min
	pull basket/drain	Temperature	165 °F	170 °F	10 min
Starting Mash Thickness: 1.73 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Baking Soda	Water Agt	Mash	110 min.
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash	110 min.
13 g	Epsom Salt	Water Agt	Mash	110 min.
30 g	Gypsum	Water Agt	Mash	110 min.
1 tbsp	Irish Moss	Fining	Boil	10 min.

Yeast

White Labs - Bedford British WLP006

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 201 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.1 psi Temp: 50 °F CO₂ Level: 1.2 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
costco gallon - with adds noted to emulate Wells
Mash Chemistry and Brewing Water Calculator

Notes

A continuation of the recipe to date:

more step mash
rice hulls and flaked barley adds
homemade invert sugar

Interview with brewer:
http://www.thebrewingnetwork.com/post1676/

This recipe is a loose follow to that recipe.

Some differences include:
-addition of torrified wheat as described in podcast in lieu of rice syrup
using homemade invert sugar from sugar in the raw and citric acid

Last Updated and Sharing

588

Views

Brews

Public: Yup, Shared
Last Updated: 2020-08-26 18:14 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

Discussion about this recipe:

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British Ale Dude • 09/05/2020 at 02:32pm

5 of 5

It's good. A little high on the ABV. The extra mash step cut down a little of the residual sweetness; which was a nice change. A little too hoppy to be called Bombardier, but I did enjoy it alot.

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Wells Bombardier III

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