Lou's Best ESB, NHC Gold 2018 - Beer Recipe - Brewer's Friend

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Lou's Best ESB, NHC Gold 2018

167 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 24.68 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Louis Strowger
Calories: 167 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Tuesday January 31st 2023
1.054
1.017
4.8%
47.0
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.24 kg United Kingdom - Maris Otter Pale5.24 kg Maris Otter Pale 38 3.75 81.7%
0.52 kg United Kingdom - Crystal 55L0.52 kg Crystal 55L 34 55 8.1%
392.54 g Crisp Malting - Amber392.54 g Amber 33.1 27.5 6.1%
261.69 g American - CaraBrown261.69 g CaraBrown 34 55 4.1%
6.41 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44.14 g Northern Brewer44.14 g Northern Brewer Hops Pellet 7.1 Boil 60 min 38.92 47.4%
32.71 g Goldings32.71 g Goldings Hops Pellet 5.7 Boil 15 min 6.18 35.1%
16.33 g Goldings16.33 g Goldings Hops Pellet 5.7 Boil 5 min 1.88 17.5%
93.18 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2.31 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18.9 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
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
20 L Strike 73 °C 67 °C 60 min
22 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 12.8
Mash volume with grains 17.1
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 24.7 L) 19.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 24.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 24 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 24
Total: 32  
Equipment Profile Used: System Default
 
Notes




Mash at 150° F (66° C) for 60 minutes or until conversion is complete. Vorlauf for 10 minutes or until wort is clear, collect wort. Batch sparge with volume of water to achieve 7.5 gal of preboil volume (Vorlauf and transfer clear wort). Boil for 60 minutes following hop schedule.

Cool wort to 66° F (19° C), pitch London ESB yeast, and ferment at the same temperature for 10 to 14 days. Transfer to secondary and rest at 66° F (19° C) for 14 days. Cold crash to 34° F (1° C) for 2 days, transfer to keg, and force carbonate at 30 psi for 2 days.

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  • Last Updated: 2023-05-21 22:26 UTC