ESB - Beer Recipe - Brewer's Friend

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ESB

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday January 21st 2023
1.056
1.011
6.0%
48.8
16.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pale Ale4 kg Château Pale Ale 38 3.4 75.9%
0.20 kg The Swaen - WhiteSwaen Classic0.2 kg WhiteSwaen Classic 37.7 2 3.8%
0.37 kg The Swaen - Swaen Vienna0.372 kg Swaen Vienna 36.8 4.5 7.1%
0.40 kg German - CaraMunich II0.4 kg CaraMunich II 34 46 7.6%
0.10 kg Weyermann - Roasted Barley0.1 kg Roasted Barley 29.9 432 1.9%
0.20 kg Brown Sugar0.2 kg Brown Sugar 45 15 3.8%
5.27 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Fuggles28 g Fuggles Hops Pellet 8.1 Boil 60 min 28.06 26.9%
28 g Brewer's Gold28 g Brewer's Gold Hops Pellet 5.7 Boil at 100 °C 10 min 7.16 26.9%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 10 min 6.28 26.9%
20 g Fuggles20 g Fuggles Hops Pellet 8.1 Boil at 100 °C 10 min 7.27 19.2%
104 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Diammonium Phosphate (DAP) Other Mash 10 min.
2 tsp Five Star Chemicals - Super Moss Fining Mash --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Boussac Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.5
Mash volume with grains 21.9
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 14.6 L) 12.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 30.8  
Equipment Profile Used: System Default
"ESB" Strong Bitter beer recipe by Brewer #334783. All Grain, ABV 6.01%, IBU 48.77, SRM 16.04, Fermentables: (Château Pale Ale, WhiteSwaen Classic, Swaen Vienna, CaraMunich II, Roasted Barley, Brown Sugar) Hops: (Fuggles, Brewer's Gold, East Kent Goldings) Other: (Diammonium Phosphate (DAP), Super Moss)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-10 15:51 UTC