ESB 4 - 1187 FUG - Beer Recipe - Brewer's Friend

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ESB 4 - 1187 FUG

10444 calories 1128 g 20 qt
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 10444 calories (Per 20qt)
Carbs: 1128 g (Per 20qt)
Created: Saturday August 7th 2021
1.059
1.016
5.6%
33.8
12.9
5.2
n/a
 
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 81.3%
1 lb Bestmalz - Best RED X1 lb Best RED X 36 12 8.1%
1.10 lb Briess - Caramel Malt - 80L1.1 lb Caramel Malt - 80L 35 80 8.9%
0.20 lb Bestmalz - BEST Acidulated0.2 lb BEST Acidulated 35.9 2.81 1.6%
12.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Fuggles1.8 oz Fuggles Hops Pellet 5.2 Boil 60 min 33.77 66.7%
0.90 oz Fuggles0.9 oz Fuggles Hops Pellet 5.2 Boil 0 min 33.3%
2.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Immersion chiller Other Boil 15 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash --
10 g Gypsum Water Agt Mash --
2 g Ascorbic Acid Water Agt Mash --
1 tsp Yeast Nutrient Other Mash --
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.22 psi       Temp: 37 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
55th Loop SE Olympia WA
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
5 gal Strike 159 °F 148 °F 60 min
4.5 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.61 18.5  
Mash volume with grains 5.6 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.18 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
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: 9.79 39.2
Equipment Profile Used: System Default
"ESB 4 - 1187 FUG" Strong Bitter beer recipe by LJ Nasty. All Grain, ABV 5.58%, IBU 33.77, SRM 12.86, Fermentables: ( Maris Otter Pale Ale Malt, Best RED X, Caramel Malt - 80L, BEST Acidulated) Hops: (Fuggles) Other: (Whirlfloc, Immersion chiller, Calcium Chloride (anhydrous), Gypsum, Ascorbic Acid, Yeast Nutrient)
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  • Last Updated: 2021-08-07 05:54 UTC