Funk's ESB Beer Recipe | All Grain Strong Bitter | Brewer's Friend
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Funk's ESB

208 calories 20.2 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday May 18th 2017
1.063
1.014
6.5%
41.8
11.7
n/a
n/a
 
Brew Log History
0Temp
1.060Gravity
OG: 1.060
Attenuation: 0.00%
0ABV
Calories: 0.0 / 12oz
Carbs: 0.0 g / 12oz
1Days
Readings: 0

May 18, 2017 to May 18, 2017

Last Updated: 8 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 88.9%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.7%
4.80 oz American - Caramel / Crystal 120L4.8 oz Caramel / Crystal 120L 33 120 2.2%
3.20 oz American - Special Roast3.2 oz Special Roast 33 50 1.5%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 First Wort 0 min 32.79 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 9.03 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Dry Hop 4 days 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 153 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
"Funk's ESB" Strong Bitter beer recipe by MarcBrew. All Grain, ABV 6.49%, IBU 41.82, SRM 11.71, Fermentables: (Maris Otter Pale, Aromatic Malt, Caramel / Crystal 40L, Caramel / Crystal 120L, Special Roast) Hops: (East Kent Goldings)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-05-18 14:25 UTC
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