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Under Study ESB

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ex Nova/Old Standby
Hop Utilization: 99%
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday October 26th 2023
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1.051
1.014
4.9%
35.1
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb LINC Malt - Baronesse English Pale9.25 lb Baronesse English Pale 37 3.5 84.9%
0.75 lb LINC Malt - Baroness Crystal 60L0.75 lb Baroness Crystal 60L 37.7 60 6.9%
0.25 lb LINC Malt - Baronesse Crystal 1200.25 lb Baronesse Crystal 120 36 120 2.3%
0.65 lb Crisp Malting - Torrefied Wheat0.65 lb Torrefied Wheat 36.8 3 6%
10.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Challenger1.1 oz Challenger Hops Pellet 8.5 Boil 60 min 21.51 42.3%
0.75 oz Challenger0.75 oz Challenger Hops Pellet 8.5 Boil 20 min 8.88 28.8%
0.75 oz Sonnet0.75 oz Sonnet Hops Pellet 4.5 Boil 20 min 4.7 28.8%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Gypsum Water Agt Mash 0 min.
0.50 oz Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Whirlfloc tablet Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.09 16.4  
Mash volume with grains 4.96 19.8  
Grain absorption losses -1.36 -5.5  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 0.53 2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.61 18.5
Equipment Profile Used: System Default
 
Notes

Mash at 152°F (67°C) for 60 min. and 170°F (77°C) for 30 min. with a mash thickness of 1.5 qt./lb. (3.1 L/kg).

Target a mash pH of 5.44 and a pre-boil gravity of 1.043 (10.7°P).

Boil 60 min. Ferment at 67°F (19°C). Package with 2.25 vol. (4.5 g/L) CO₂.

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  • Last Updated: 2026-06-07 22:24 UTC