Blandford ESB - Beer Recipe - Brewer's Friend

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Blandford ESB

281 calories 31.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 36.25 liters
Post Boil Size: 32.3 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Bridgman Brewing
Hop Utilization: 99%
Calories: 281 calories (Per 500ml)
Carbs: 31.1 g (Per 500ml)
Created: Friday December 9th 2022
1.060
1.017
5.6%
34.0
23.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.20 kg Thomas Fawcett - Maris Otter Low Colour Malt5.2 kg Maris Otter Low Colour Malt 36.8 3.31 74.3%
0.30 kg Simpsons - Crystal Light 0.3 kg Crystal Light 33.1 100 4.3%
0.50 kg United Kingdom - Crystal 90L0.5 kg Crystal 90L 33 238.67 7.1%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 4.37 7.1%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0 7.1%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Charles Faram - Target15 g Target Hops Pellet 11.5 Boil 30 min 11.92 5.5%
35 g Charles Faram - Northdown35 g Northdown Hops Pellet 6 Boil 30 min 14.51 12.7%
20 g Charles Faram - Challenger20 g Challenger Hops Pellet 7 Aroma 3 min 1.57 7.3%
25 g Charles Faram - East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Aroma 3 min 1.4 9.1%
25 g Charles Faram - Target25 g Target Hops Pellet 11.5 Aroma 3 min 3.21 9.1%
20 g Charles Faram - Northdown20 g Northdown Hops Pellet 6 Aroma 3 min 1.34 7.3%
50 g Charles Faram - Target50 g Target Hops Pellet 11.5 Dry Hop at 20 °C 3 days 18.2%
50 g Charles Faram - East Kent Goldings50 g East Kent Goldings Hops Pellet 6.5 Dry Hop at 20 °C 3 days 18.2%
35 g Charles Faram - Northdown35 g Northdown Hops Pellet 6 Dry Hop at 20 °C 3 days 12.7%
275 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.60 g Gypsum Water Agt Mash 1 hr.
6.80 g Gypsum Water Agt Sparge 40 min.
1.10 ml Phosphoric acid Water Agt Mash 1 hr.
3.60 g Phosphoric acid Water Agt Boil 30 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Kettering, Northamptonshire, UK
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
22.26 L Strike 71 °C 64 °C 10 min
22.3 L Stir mash every 15 mins Infusion 64 °C 64 °C 60 min
22.4 L HLT held at 78C Fly Sparge 70 °C 75 °C 45 min
Starting Mash Thickness: 3.18 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 22.3
Mash volume with grains 26.9
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 16.2 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 36.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 27 L) 32.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 32.3 L) 27
Total: 44.2  
Equipment Profile Used: System Default
 
Notes

Remove bittering hops at end of boil.

At end of boil, whirlpool to immediately cool to near pitching temp.

Remove aroma hops and allow brew to settle for 15 mins,

Pitch with yeast starter of Fullers 1845, collected from 4 bottles.

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  • Last Updated: 2023-01-07 18:27 UTC