James's ESB - Beer Recipe - Brewer's Friend

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James's ESB

204 calories 24.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6.6 gallons (ending kettle volume)
Pre Boil Size: 7.6 gallons
Pre Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 99%
Calories: 204 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday April 17th 2021
15.0 °P
5.0 °P
5.5%
32.6
11.9
5.2
0.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.80 lb Thomas Fawcett - Maris Otter Pale Ale Malt11.8 lb Maris Otter Pale Ale Malt 38 2.65 88.1%
13 oz Bairds - Crystal Malt 15013 oz Crystal Malt 150 $ 0.00 / lb
$ 0.00 		34 57 6.1%
12.50 oz Bairds - Medium Crystal12.5 oz Medium Crystal $ 0.00 / lb
$ 0.00 		35.4 75 5.8%
214.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Boil 60 min 20.81 42.9%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Boil 30 min 8 21.4%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Boil 10 min 3.77 21.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Boil 0 min 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.20 		Other Boil 10 min.
1 each LD Carlson - Whirfloc tablet $ 0.30 / each
$ 0.30 		Fining Boil 10 min.
14.90 g Epsom Salt Water Agt Mash 1 hr.
34.90 g Gypsum Water Agt Mash 1 hr.
4.90 g Salt Water Agt Mash 1 hr.
7.20 g Baking Soda Water Agt Mash 1 hr.
$ 0.50
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.66 psi       Temp: 45 °F       CO2 Level: 1.8 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Boil the water. Agitate to release CO2. Allow CaCO3 to precipitate out and settle, then decant. Set aside 2 gallons for the sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Strike -- 155 °F 60 min
2 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.52 38.1  
Mash volume with grains 10.6 42.4  
Grain absorption losses -1.67 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.23 g | 32.9 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.97 g | 23.9 qt) 6.6 26.4  
Estimated amount in fermentor 6.6 26.4  
Total: 9.52 38.1
Equipment Profile Used: System Default
 
Notes

My friend James has a favorite type of beer, and it's ESB.

Ferment at 69 °F, then raise the temperature to 72 °F for a diacetyl rest.

Carbonate to taste, to anywhere between 1.0 volumes CO2 (for something like a cask ale) up to 2.0 volumes.

The water adjuncts are obviously specific to my local water.

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  • Last Updated: 2024-05-19 18:28 UTC