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BAD's Best ESB

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 20% (brew house)
Source: British Ale Dude
Hop Utilization: 99%
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)

Created: Saturday May 9th 2020

Original Gravity:

1.067

Final Gravity:

1.016

ABV (standard):

6.7%

IBU (tinseth):

45.3

SRM (morey):

13.2

Mash pH

5.6

Cost $

21.10

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Fermentation History

Device Filter
Black Tilt

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Thomas Fawcett - Spring Ale Malt10 lb Spring Ale Malt	$ 1.61 / lb $ 16.09	36.8	2.7	78.8%
1 lb	United Kingdom - English Crystal 50/601 lb English Crystal 50/60	$ 1.62 / lb $ 1.62	35.4	55	7.9%
0.50 lb	Flaked Barley0.5 lb Flaked Barley	$ 1.09 / lb $ 0.55	32	2.2	3.9%
3 oz	United Kingdom - Chocolate3 oz Chocolate	$ 2.00 / lb $ 0.38	34	425	1.5%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)	$ 1.00 / lb $ 1.00	46	0	7.9%
12.69 lbs / $ 19.63

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	uk-challenger25 g uk-challenger Hops		Pellet	7.5	Boil	60 min	17.4	19.2%
25 g	uk-target25 g uk-target Hops	$ 0.02 / g $ 0.60	Pellet	10.7	Boil	60 min	24.83	19.2%
20 g	uk-northdown20 g uk-northdown Hops		Pellet	7.4	Whirlpool at 170 °F	10 min	1.62	15.4%
25 g	uk-east kent goldings25 g uk-east kent goldings Hops	$ 0.01 / g $ 0.36	Pellet	5.3	Whirlpool at 170 °F	10 min	1.45	19.2%
35 g	uk-east kent goldings35 g uk-east kent goldings Hops	$ 0.01 / g $ 0.51	Pellet	5.3	Dry Hop	4 days		26.9%
130 g / $ 1.47

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	uk-challenger (Pellet) 25 g uk-challenger (Pellet) Hops		17.4	19.2%
25 g	uk-target (Pellet) 25 g uk-target (Pellet) Hops	$ 0.02 / g $ 0.60	24.83	19.2%
20 g	uk-northdown (Pellet) 20 g uk-northdown (Pellet) Hops		1.62	15.4%
60 g	uk-east kent goldings (Pellet)	$ 0.01 / g $ 0.87	1.45	46.1%
130 g / $ 1.47

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	stir and recirculate	Temperature	152 °F	152 °F	70 min
	pull basket and drain	Vorlauf	152 °F	170 °F	10 min
1.5 gal		Sparge	170 °F	170 °F	--
Starting Mash Thickness: 2.06 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Baking Soda	Water Agt	Mash	90 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
10 g	Epsom Salt	Water Agt	Mash	90 min.
1 tbsp	Irish Moss	Fining	Mash	10 min.
25 g	Gypsum	Water Agt	Mash	90 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

White Labs - Bedford British WLP006

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	High
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.78 psi Temp: 50 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
not costco - blend of costco, hill country distilled
Mash Chemistry and Brewing Water Calculator

Notes

BAD = British Ale Dude :-)

3rd gen yeast which is a mix of the two

I really think optic malt is better than marris otter for this application and hence the best in the name.

This basically a Fullers ESB recipe with some minor twists.

An accumulation of my new brewing techniques that have gained me tremendous efficiency gains to my Anvil setup: