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ESB3

278 calories 25.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.58 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 278 calories (Per 500ml)
Carbs: 25.7 g (Per 500ml)
URL: https://gbbf.org.uk/homebrew
Created: Friday May 19th 2023
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.99 kg Simpsons - Finest Pale Ale Golden Promise4.99 kg Finest Pale Ale Golden Promise £ 1.64 / kg
£ 8.18 		37 4.99 86%
348 g Crisp Malting - Crystal 60L348 g Crystal 60L £ 2.92 / kg
£ 1.02 		33.1 240.01 6%
58 g Crisp Malting - Chocolate Malt58 g Chocolate Malt £ 1.46 / kg
£ 0.08 		32.66 950 1%
58 g Crisp Malting - Torrefied Wheat58 g Torrefied Wheat £ 3.10 / kg
£ 0.18 		36.8 3 1%
174 g Corn Sugar - Dextrose174 g Corn Sugar - Dextrose - (late boil kettle addition) 42 3%
174 g Tate and Lyle - Golden Syrup174 g Golden Syrup - (late boil kettle addition) 40 1.17 3%
5,802 g / £ 9.46
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops £ 0.05 / g
£ 0.80 		Pellet 17.3 Boil 60 min 36.53 26.2%
20 g Goldings20 g Goldings Hops £ 0.09 / g
£ 1.80 		Leaf/Whole 3.7 Boil 10 min 3.22 32.8%
10 g Goldings10 g Goldings Hops £ 0.09 / g
£ 0.90 		Leaf/Whole 3.7 Boil 0 min 16.4%
15 g Charles Faram - Challenger15 g Challenger Hops £ 0.05 / g
£ 0.75 		Pellet 7 Boil 0 min 24.6%
61 g / £ 4.25
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.08 		Water Agt Mash 0 min.
6 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 0 min.
1.50 g Epsom Salt £ 0.02 / g
£ 0.02 		Water Agt Mash 0 min.
3 g Gypsum £ 0.01 / g
£ 0.03 		Water Agt Mash 0 min.
0.50 each Protafloc £ 0.28 / each
£ 0.14 		Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient / 19 Grams £ 0.00 / g
£ 0.00 		Other Boil 10 min.
1 tsp Gelatin £ 0.04 / g
£ 0.16 		Fining Primary 2 days
£ 0.43
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (custom):
78%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 147 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.43 bar       Temp: 12 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129.3 5.8 21 214.5 120.5 0
Filter water through Brita filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 L 70.4C strike water Strike 70.4 °C 63 °C 60 min
1.9 L Top Off 78 °C 78 °C --
15.6 L 76C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.6
Mash volume with grains 17.2
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.5 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

ESB3


Gold medal winner in the Premium Bitters category at the Great British Beer Festival Homebrew competition 2023.
Bronze medal at the UK national homebrew competition 2025, British Isles Amber.

Malt

This bitter is made from an English base malt with medium crystal, and a small amount of wheat and chocolate malts. It also has added brewing sugar and Golden Syrup to increase the alcohol content while retaining drinkability.

Hops

Harlequin has been used to give a medium bitterness. Then a combination of Challenger and Goldings have been used for flavour/aroma.

Yeast

The Fullers London ESB yeast (Wyeast 1968) has been used here to give a malty flavour and will leave some sweetness.



Award Winning Recipe
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  • Last Updated: 2025-02-23 15:01 UTC