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Braking Point

190 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Monday June 15th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt 38 2.65 82.9%
1 lb Thomas Fawcett - Crystal Malt1 lb Crystal Malt 33 61 8.3%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.1%
10 oz Crisp Malting - Amber10 oz Amber 33.1 27.5 5.2%
3 oz American - Chocolate3 oz Chocolate 29 350 1.6%
12.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 28.75 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 10.24 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.37 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
1 each White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
13 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 160 °F 152 °F 60 min
4 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.52 18.1  
Mash volume with grains 5.49 22  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.26 33
Equipment Profile Used: System Default
 
Notes

Mash @ 154 for 60 minutes
Ferment @ 65-70 for 1.5 weeks.
Add gelatin and keg
Force carbonate to 2 vol.

Brew #2 - 1.061 OG
Mash @ 152
No water additions, tap water
Switched from 1968 to Omega -016 due to availability

Brew #3
Lowered crystal to 1 lb & added amber + chocolate. Change bittering hop to challenger (1oz) from EKG (1.5 oz)

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  • Last Updated: 2022-04-30 16:52 UTC