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ESB (Single hop: EKG)

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 70 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)

Created: Tuesday April 9th 2013

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.8%

IBU (tinseth):

34.9

SRM (morey):

9.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.15 kg	United Kingdom - Maris Otter Pale2.15 kg Maris Otter Pale	38	3.75	94.3%
0.13 kg	United Kingdom - Dark Crystal 80L0.13 kg Dark Crystal 80L	33	80	5.7%
2.28 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	East Kent Goldings18 g East Kent Goldings Hops	Leaf/Whole	5	Boil	60 min	21.17	33.3%
13 g	East Kent Goldings13 g East Kent Goldings Hops	Leaf/Whole	5	Boil	25 min	10.63	24.1%
13 g	East Kent Goldings13 g East Kent Goldings Hops	Leaf/Whole	5	Boil	5 min	3.05	24.1%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Leaf/Whole	5	Dry Hop	3 days		18.5%
54 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
54 g	East Kent Goldings (Leaf/Whole)		34.85	100%
54 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 L		Temperature	--	65 °C	60 min

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 105 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	20	20	60	180	40
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 17°C and ferment at 19°C. This yeast (also wyeast 1968) is a fast fermenter and a big heat producer. One should not let it get above 20°C before 72 hours (afterwards it's fine).

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 3-5 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

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