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Classic ESB

Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Thursday October 22nd 2020

Timothy Taylor Landlord Clone

by Tradition Brewing

OG: 1.043 FG: 1.011 ABV: 4.1% IBU: 41

Tudor Dynasty

by Herr Braumeister

OG: 1.046 FG: 1.012 ABV: 4.6% IBU: 32

Best Bitter

OG: 1.042 FG: 1.008 ABV: 4.4% IBU: 28

Original Gravity:

1.051

Final Gravity:

1.015

ABV (alternate):

4.8%

IBU (tinseth):

35.3

SRM (morey):

10.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	88.9%
8 oz	United Kingdom - Crystal 45L8 oz Crystal 45L	34	45	5.6%
8 oz	United Kingdom - Crystal 70L8 oz Crystal 70L	34	70	5.6%
144 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	East Kent Goldings28 g East Kent Goldings Hops	Pellet	5.4	Boil	60 min	18.03	33.3%
21 g	East Kent Goldings21 g East Kent Goldings Hops	Pellet	5.4	Boil	30 min	10.39	25%
21 g	East Kent Goldings21 g East Kent Goldings Hops	Pellet	5.4	Boil	10 min	4.9	25%
14 g	East Kent Goldings14 g East Kent Goldings Hops	Pellet	5.4	Whirlpool	0 min	2	16.7%
84 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
84 g	East Kent Goldings (Pellet) 84 g East Kent Goldings (Pellet) Hops		35.32	100%
84 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.25 gal	Strike	--	152 °F	60 min
	Temperature	152 °F	170 °F	10 min
4 gal	Batch Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc tablet	Fining	Boil	10 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1.50 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 4.3 psi Temp: 34 °F CO₂ Level: 2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 66 degres. Ferment at 68 degrees for three days, then let temp rise to 70 degrees

Last Updated and Sharing

507

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Brews

Public: Yup, Shared
Last Updated: 2020-10-22 21:24 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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