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ESB 3

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 176 calories (Per 16oz)
Carbs: 20.2 g (Per 16oz)

Created: Monday October 21st 2024

Original Gravity:

1.053

Final Gravity:

1.016

ABV (standard):

4.9%

IBU (tinseth):

6.4

SRM (morey):

11.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Warminster Maltings - Maris Otter10 lb Maris Otter	36	3.5	85.1%
1 lb	Weyermann - Caramunich Type 11 lb Caramunich Type 1	33.5	35	8.5%
0.50 lb	Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	4.3%
0.25 lb	Weyermann - CaraAmber0.25 lb CaraAmber	37	27	2.1%
11.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Styrian Goldings7 g Styrian Goldings Hops	Pellet	3	Boil	40 min	2.25	12.5%
21 g	Styrian Goldings21 g Styrian Goldings Hops	Pellet	3	Boil	5 min	1.53	37.5%
28 g	Yakima Chief Hops - German Tettnang28 g German Tettnang Hops	Pellet	3.9	Hop Stand	18 min	2.62	50%
56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Styrian Goldings (Pellet) 28 g Styrian Goldings (Pellet) Hops	3.78	50%
28 g	Yakima Chief Hops - German Tettnang (Pellet) 28 g German Tettnang (Pellet) Hops	2.62	50%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.7 gal		Strike	163 °F	152 °F	60 min
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 68 °F

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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

I used floor malted Warminster maris otter malt.
13.4 OG.
5.38 ph post boil.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-21 02:00 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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