ESB

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 158 calories (Per )
Carbs: 16.4 g (Per )

Created: Friday September 6th 2019

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

45.1

SRM (morey):

9.7

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - Maris Otter Pale9 lb Maris Otter Pale	38	3.75	90%
1 lb	United Kingdom - Crystal 50L1 lb Crystal 50L	34	50	10%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Willamette2 oz Willamette Hops	Pellet	4.2	Boil	60 min	32.45	50%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	4.7	Boil	15 min	9.01	25%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	4.7	Aroma	5 min	3.62	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Willamette (Pellet)	32.45	50%
2 oz	Kent Goldings (Pellet)	12.63	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.5 gal	Strike	--	153 °F	60 min
2 gal	Infusion	--	170 °F	10 min
Starting Mash Thickness: 1 qt/lb

Yeast

Lallemand - Lallemand--London ESB

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 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: 261
Brew Count: 0
Last Updated: 2019-09-06 03:26 UTC

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