ESB June 2019

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.111 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 423 calories (Per )
Carbs: 48.4 g (Per )

Created: Monday June 24th 2019

Original Gravity:

1.134

Final Gravity:

1.042

ABV (standard):

12.2%

IBU (tinseth):

43.3

SRM (morey):

16.2

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	93.7%
0.15 kg	United Kingdom - Crystal 30L0.15 kg Crystal 30L	34	30	3.1%
0.15 kg	United Kingdom - Crystal 90L0.15 kg Crystal 90L	33	90	3.1%
4.80 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Fuggles40 g Fuggles Hops	Pellet	5.3	Boil	60 min	34.65	50%
20 g	Fuggles20 g Fuggles Hops	Pellet	5.3	Boil	15 min	8.6	25%
20 g	Fuggles20 g Fuggles Hops	Pellet	5.3	Aroma	0 min		25%
80 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
80 g	Fuggles (Pellet) 80 g Fuggles (Pellet) Hops		43.25	100%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.4 L		Strike	--	72.6 °C	60 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

View Count: 267
Brew Count: 2
Last Updated: 2020-05-19 13:01 UTC

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