3bbl ESB - Beer Recipe - Brewer's Friend

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3bbl ESB

206 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 105 gallons (fermentor volume)
Pre Boil Size: 120 gallons
Post Boil Size: 114 gallons
Pre Boil Gravity: 14.5 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Joseph Wood
Calories: 206 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday November 3rd 2020
15.3 °P
3.8 °P
6.2%
39.6
10.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb United Kingdom - Maris Otter Pale165 lb Maris Otter Pale 38 3.75 70.8%
40 lb Bestmalz - BEST Vienna40 lb BEST Vienna 37 3.8 17.2%
20 lb Briess - Victory Malt20 lb Victory Malt 34.5 28 8.6%
8 lb American - Caramel / Crystal 60L8 lb Caramel / Crystal 60L 34 60 3.4%
233 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Target16 oz Target Hops Pellet 11.5 Boil 45 min 28.17 33.3%
16 oz Bramling Cross16 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 6.29 33.3%
8 oz Bramling Cross8 oz Bramling Cross Hops Pellet 6.5 Whirlpool 10 min 1.85 16.7%
8 oz Target8 oz Target Hops Pellet 11.5 Whirlpool 0 min 3.28 16.7%
48 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
50 ml Lactic acid Water Agt Sparge 90 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.25 psi       Temp: 36 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
75.7 gal Strike 165 °F 152 °F 60 min
75 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108.3 gal (433.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 96.3 gal (385.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 94.37 gal (377.46 qt) 75.73 302.9  
Strike water volume at mash thickness of 1.3 qt/lb 75.73 302.9  
Mash volume with grains 94.37 377.5  
Grain absorption losses -29.13 -116.5  
Remaining sparge water volume (equipment estimates 61.95 g | 247.8 qt) 73.65 294.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 108.3 g | 433.2 qt) 120 480  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.2 -4.8  
Post boil Volume (equipment estimates 105.6 g | 422.4 qt) 114 456  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 113.4 g | 453.6 qt) 105 420  
Total: 149.38 597.5
Equipment Profile Used: System Default
"3bbl ESB" Strong Bitter beer recipe by Joseph Wood. All Grain, ABV 6.23%, IBU 39.59, SRM 10.52, Fermentables: (Maris Otter Pale, BEST Vienna, Victory Malt, Caramel / Crystal 60L) Hops: (Target, Bramling Cross) Other: (Calcium Chloride (anhydrous), Gypsum, Lactic acid)
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  • Last Updated: 2022-07-11 17:25 UTC