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ESB v5

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.02 liters
Post Boil Size: 20.3 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Stefan Larsson
Calories: 164 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)

Created: Thursday October 17th 2024

Experimental Strong Bitter

by toadvine

OG: 1.056 FG: 1.016 ABV: 5.3% IBU: 37

Stens ESB

by stengunnar8@gmail.com

OG: 1.057 FG: 1.014 ABV: 5.7% IBU: 39

Shepherd Neame Spitfire Clone v2

by stubzimages

OG: 1.050 FG: 1.012 ABV: 5.1% IBU: 33

Original Gravity:

1.053

Final Gravity:

1.016

ABV (standard):

4.8%

IBU (tinseth):

39.8

EBC (ebcmorey):

22.5

Mash pH

5.5

Cost kr

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.50 kg	Crisp Malting - No.19 Floor Malt Maris Otter4.5 kg No.19 Floor Malt Maris Otter	37	6.51	88.2%
0.20 kg	United Kingdom - Crystal 45L0.2 kg Crystal 45L	34	118.59	3.9%
0.40 kg	Crisp Malting - Crystal 60L0.4 kg Crystal 60L	33.1	158.62	7.8%
5.10 kg / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	6.8	Boil	60 min	23.32	17.2%
20 g	Challenger20 g Challenger Hops	Pellet	7.8	Boil	30 min	16.45	13.8%
50 g	Challenger50 g Challenger Hops	Pellet	8.5	Boil	0 min		34.5%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	6.8	Boil	0 min		34.5%
145 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
75 g	East Kent Goldings (Pellet) 75 g East Kent Goldings (Pellet) Hops	23.32	51.7%
20 g	Challenger (Pellet) 20 g Challenger (Pellet) Hops	16.45	13.8%
50 g	Challenger (Pellet) 50 g Challenger (Pellet) Hops		34.5%
145 g / kr 0.00

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 ml	Protofloc	Water Agt	Boil	15 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.36 bar Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-11-03 13:49 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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