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2026 championship winning ESB

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.92 liters
Post Boil Size: 20.05 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday February 4th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 73.7%
0.25 kg New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 5.3%
0.50 kg Tate and Lyle - Golden Syrup0.5 kg Golden Syrup 40 1 10.5%
500 g Dry Malt Extract - Light500 g Dry Malt Extract - Light 42 4 10.5%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pacific Jade15 g Pacific Jade Hops Pellet 13 Boil 60 min 34.42 37.5%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 30 min 6.87 37.5%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Whirlpool 15 min 1.38 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 71 °C 66 °C 60 min
13 L Batch Sparge 66 °C 66 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 15
Mash volume with grains 17.5
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 14.9 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 25.9 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
"2026 championship winning ESB" Special/Best/Premium Bitter beer recipe by Speshnz. All Grain, ABV 5.91%, IBU 42.66, SRM 10.24, Fermentables: (Maris Otter Pale, Dark Crystal Malt, Golden Syrup, Dry Malt Extract - Light) Hops: (Pacific Jade, Fuggles, Styrian Goldings) Other: (Yeast Nutrient)
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  • Last Updated: 2025-11-29 22:37 UTC