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Summer E.S.B.

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.82 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday October 19th 2023
1.048
1.012
4.7%
35.8
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - No.19 Floor Malt Maris Otter7 lb No.19 Floor Malt Maris Otter 37 3 92.3%
0.33 lb Dingemans - Biscuit0.33 lb Biscuit 34.5 22 4.4%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 3.3%
7.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g BSG - East Kent Goldings32 g East Kent Goldings Hops Pellet 4.9 Boil 60 min 28.69 56.6%
7 g BSG - East Kent Goldings7 g East Kent Goldings Hops Pellet 4.9 Boil 30 min 4.82 12.4%
7 g BSG - East Kent Goldings7 g East Kent Goldings Hops Pellet 4.9 Boil 10 min 2.28 12.4%
10.50 g BSG - East Kent Goldings10.5 g East Kent Goldings Hops Pellet 4.9 Boil 0 min 18.6%
56.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.10 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Sparge 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
0.60 g Salt Water Agt Sparge 1 hr.
0.70 ml Lactic acid Water Agt Sparge 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Sparge 1 hr.
0.90 g Chalk Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 12 30 51 130 0
Water profile determined in Brun Water. Brun Water predicts a Mash pH of 5.4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Calculated using formulas from How to Brew Strike 161 °F 152 °F 60 min
2.1 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.755 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.76 qt/lb 3.33 13.3  
Mash volume with grains 3.93 15.7  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.57 g | 22.3 qt) 4.82 19.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.02 24.1
Equipment Profile Used: System Default
"Summer E.S.B." Extra Special/Strong Bitter (ESB) beer recipe by JoePat. All Grain, ABV 4.73%, IBU 35.78, SRM 5.82, Fermentables: (No.19 Floor Malt Maris Otter, Biscuit, Acidulated) Hops: (East Kent Goldings) Other: (Calcium Chloride (anhydrous), Gypsum, Salt, Lactic acid, Epsom Salt, Chalk)
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  • Last Updated: 2026-06-13 03:03 UTC