Classic ESB - Beer Recipe - Brewer's Friend

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Classic ESB

169 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday October 22nd 2020
1.051
1.015
4.8%
35.3
10.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 88.9%
8 oz United Kingdom - Crystal 45L8 oz Crystal 45L 34 45 5.6%
8 oz United Kingdom - Crystal 70L8 oz Crystal 70L 34 70 5.6%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 18.03 33.3%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5.4 Boil 30 min 10.39 25%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5.4 Boil 10 min 4.9 25%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.4 Whirlpool 0 min 2 16.7%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.50 ml Lactic acid 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.3 psi       Temp: 34 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Strike -- 152 °F 60 min
Temperature 152 °F 170 °F 10 min
4 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.23 g | 20.9 qt) 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Pitch at 66 degres. Ferment at 68 degrees for three days, then let temp rise to 70 degrees

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  • Last Updated: 2020-10-22 21:24 UTC