Brewer's Friend

Print

English ESB

166 calories 19 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday December 13th 2020
1.050
1.015
4.7%
48.6
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 3.75 88.8%
227 g Thomas Fawcett - Crystal Malt I227 g Crystal Malt I 34 45 5.6%
227 g Thomas Fawcett - Crystal Malt II227 g Crystal Malt II 34 65 5.6%
4,054 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.7 Boil 60 min 19.2 30.7%
18 g Cascade18 g Cascade Hops Pellet 6.1 Boil 30 min 12.16 19.5%
23 g Amarillo23 g Amarillo Hops Pellet 9.5 Boil 10 min 11.42 24.9%
23 g Amarillo23 g Amarillo Hops Pellet 9.5 Whirlpool 0 min 5.77 24.9%
92.35 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
148 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.91 15.6  
Mash volume with grains (equipment estimates 4.59 g | 18.4 qt) 4.63 18.5  
Grain absorption losses -1.12 -4.5  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.46 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Going into fermentor 5 20  
Total: 7.37 29.5
Equipment Profile Used: System Default
"English ESB" Ordinary Bitter beer recipe by Brewer #342856. All Grain, ABV 4.65%, IBU 48.56, SRM 10.4, Fermentables: (Maris Otter Pale, Crystal Malt I, Crystal Malt II) Hops: (East Kent Goldings, Cascade, Amarillo)
Last Updated and Sharing
 
258
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-13 23:03 UTC