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1845 ESB

Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)

Created: Wednesday June 3rd 2015

Original Gravity:

1.066

Final Gravity:

1.015

ABV (standard):

6.7%

IBU (tinseth):

43.8

SRM (morey):

15.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	72.5%
0.15 kg	Belgian - Special B0.15 kg Special B	34	115	2.2%
0.70 kg	United Kingdom - Crystal 45L0.7 kg Crystal 45L	34	45	10.1%
0.30 kg	German - Abbey Malt0.3 kg Abbey Malt	33	17	4.3%
0.30 kg	United Kingdom - Amber0.3 kg Amber	32	27	4.3%
0.25 kg	Flaked Barley0.25 kg Flaked Barley	32	2.2	3.6%
0.20 kg	German - Acidulated Malt0.2 kg Acidulated Malt	27	3.4	2.9%
6.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Target15 g Target Hops	Pellet	11.5	Boil	60 min	18.48	14.3%
15 g	Challenger15 g Challenger Hops	Pellet	8.5	Boil	60 min	13.66	14.3%
15 g	Northdown15 g Northdown Hops	Pellet	8.6	Boil	15 min	6.86	14.3%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Boil	10 min	3.88	19%
40 g	East Kent Goldings40 g East Kent Goldings Hops	Pellet	5	Boil	1 min	0.92	38.1%
105 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Target (Pellet) 15 g Target (Pellet) Hops	18.48	14.3%
15 g	Challenger (Pellet) 15 g Challenger (Pellet) Hops	13.66	14.3%
15 g	Northdown (Pellet) 15 g Northdown (Pellet) Hops	6.86	14.3%
60 g	East Kent Goldings (Pellet) 60 g East Kent Goldings (Pellet) Hops	4.8	57.1%
105 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L	Mash	Infusion	--	67 °C	60 min
	Mash out	Temperature	--	78 °C	10 min
12 L		Sparge	--	78 °C	15 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Koppafloc		Fining	Boil	15 min.
6 g	Yeast Nutrieant		Other	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	Yes
Fermentation Temp:	17.5 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 371 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg CO₂ Level: 2.0 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

See yeast calculator. 2 packs with 2lt starter. Ferment 17.5c oxygenate well.

Ferment 5 days or so then rack to 2nd for 1 to 2 weeks. Keg then bottle some off the keg using blichman gun to age for 3 to 12 months, drink the rest.

Won Gold at NZ National Homebrew comp sep2015

This came out to be very similar if not nearly identical tasting to fullers golden Pride

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2015-11-30 00:28 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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