ESB3 Beer Recipe | All Grain Strong Bitter by ColinChurchward | Brewer's Friend
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ESB3

281 calories 31.1 g 500 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.58 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 262.7 (Per 500ml)
Carbs: 22.9 g (Per 500ml)
URL: https://gbbf.org.uk/homebrew
Created: Friday May 19th 2023
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Fermentation History
9.9°CTemp
Target 21°C
1.010Gravity
OG: 1.057
Attenuation: 81.77%
6.2%ABV
Calories: 262.7 / 500ml
Carbs: 22.9 g / 500ml
10Days
Readings: 1,007

Jun 06, 2023 to Jun 16, 2023

Last Updated: 2 years ago from Brewlog
Week 1
Brew Day Complete

All good on brew day. Gravity slightly low, volume slightly high.

 
n/a °C   
 
1.057   
 
n/a
Week 1
Diacetyl Rest

SG reached 1.017, should go on a few more points. Temp increased to 23C via inkbird app

 
n/a °C   
 
0.000   
 
n/a
Week 2
Fermentation Complete

Drop temp to 10C

 
n/a °C   
 
1.010   
 
n/a
Week 2
Packaged

12 X 0.5g bottles made 30g of Brewing sugar to 70ml water (1.8 vol) enough 14 bottles add 5 ml to each Rest closed gravity transferred to Corny keg No.1

 
n/a °C   
 
1.010   
 
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.99 kg Simpsons - Finest Pale Ale Golden Promise4.99 kg Finest Pale Ale Golden Promise £ 1.64 / kg
£ 8.18
37 4.99 86%
348 g Crisp Malting - Crystal 60L348 g Crystal 60L £ 1.46 / kg
£ 0.51
33.1 240 6%
58 g Crisp Malting - Chocolate Malt58 g Chocolate Malt £ 1.46 / kg
£ 0.08
32.66 950 1%
58 g Crisp Malting - Torrefied Wheat58 g Torrefied Wheat £ 3.10 / kg
£ 0.18
36.8 3 1%
174 g Corn Sugar - Dextrose174 g Corn Sugar - Dextrose - (late boil kettle addition) 42 3%
174 g Tate and Lyle - Golden Syrup174 g Golden Syrup - (late boil kettle addition) 40 1.17 3%
5,802 g / £ 8.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops £ 0.05 / g
£ 0.80
Pellet 17.3 Boil 60 min 36.53 26.2%
20 g Goldings20 g Goldings Hops £ 0.09 / g
£ 1.80
Leaf/Whole 3.7 Boil 10 min 3.22 32.8%
10 g Goldings10 g Goldings Hops £ 0.09 / g
£ 0.90
Leaf/Whole 3.7 Boil 0 min 16.4%
15 g Charles Faram - Challenger15 g Challenger Hops £ 0.05 / g
£ 0.75
Pellet 7 Boil 0 min 24.6%
61 g / £ 4.25
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 L 70.4C strike water Strike 70.4 °C 63 °C 60 min
1.9 L Top Off 78 °C 78 °C --
15.6 L 76C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.08
Water Agt Mash 0 min.
6 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 0 min.
1.50 g Epsom Salt £ 0.02 / g
£ 0.02
Water Agt Mash 0 min.
3 g Gypsum £ 0.01 / g
£ 0.03
Water Agt Mash 0 min.
0.50 each Protafloc £ 0.28 / each
£ 0.14
Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient / 19 Grams £ 0.00 / g
£ 0.00
Other Boil 10 min.
1 tsp Gelatin £ 0.04 / g
£ 0.16
Fining Primary 2 days
£ 0.43
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 147 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.43 bar       Temp: 12 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129.3 5.8 21 214.5 120.5 0
Filter water through Brita filter.
Mash Chemistry and Brewing Water Calculator
 
Notes

ESB3


Gold Medal winner in the Premium Bitters category at the Great British Beer Festival Homebrew competition 2023.

Malt

This bitter is made from an English base malt with medium crystal, and a small amount of wheat and chocolate malts. It also has added brewing sugar and Golden Syrup to increase the alcohol content while retaining drinkability.

Hops

Harlequin has been used to give a medium bitterness. Then a combination of Challenger and Goldings have been used for flavour/aroma.

Yeast

The Fullers London ESB yeast (Wyeast 1968) has been used here to give a malty flavour and will leave some sweetness.



Award Winning Recipe
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  • Last Updated: 2025-01-03 17:47 UTC
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