ESB Photo_Beer - Beer Recipe - Brewer's Friend

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ESB Photo_Beer

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Luis
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Saturday September 3rd 2022
1.054
1.014
5.4%
43.0
23.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Pauls Malt - Maris Otter Keep Flying5 kg Maris Otter Keep Flying 38 4.91 46.3%
4 kg Castle Malting - Château Pale Ale4 kg Château Pale Ale 38 7.58 37%
0.60 kg Munich - Light 10L0.6 kg Munich - Light 10L 33 25.19 5.6%
0.30 kg Pauls Malt - Captains Classic - Cara Malt0.3 kg Captains Classic - Cara Malt 34.5 25.19 2.8%
0.30 kg Castle Malting - Château Biscuit0.3 kg Château Biscuit 35 43.87 2.8%
0.30 kg Crisp Malting - Amber0.3 kg Amber 33.1 71.89 2.8%
0.30 kg Castle Malting - Château Cafe0.3 kg Château Cafe 35 470.3 2.8%
10.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g 47 Hops - Saaz100 g Saaz Hops Pellet 3.8 Boil 60 min 23.42 50%
50 g Barth-Haas - East Kent Golding50 g East Kent Golding Hops Pellet 5.5 Boil 40 min 14.88 25%
50 g Barth-Haas - Fuggles50 g Fuggles Hops Pellet 4.2 Boil 10 min 4.69 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
33 g Gypsum Water Agt Mash 1 hr.
7 g Salt Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
ESB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L 64 °C 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.7 L. Suggest reducing initial water volume to 45.4 L and adding 3.3 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 32.4
Mash volume with grains 39.5
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 28 L) 28.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.7 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 42 L) 43
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43 L) 42
Total: 60.7  
Equipment Profile Used: System Default
"ESB Photo_Beer" Strong Bitter beer recipe by Luis. All Grain, ABV 5.36%, IBU 42.99, SRM 23, Fermentables: (Maris Otter Keep Flying, Château Pale Ale, Munich - Light 10L, Captains Classic - Cara Malt, Château Biscuit, Amber, Château Cafe) Hops: (Saaz, East Kent Golding, Fuggles) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2022-09-04 19:50 UTC