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ESB

190 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.12 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 96%
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Saturday February 15th 2025
1.057
1.017
5.3%
37.6
12.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 91.7%
0.25 lb United Kingdom - Crystal 55L0.25 lb Crystal 55L 34 55 4.2%
0.25 lb United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L 33 80 4.2%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 37.59 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.67 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.06 g | 20.2 qt) 4.12 16.5  
Mash volume with grains (equipment estimates 5.54 g | 22.1 qt) 4.6 18.4  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.12 12.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.12 16.5
Equipment Profile Used: System Default
 
Notes

Aim for 66–68°F for the first 3–4 days, then let it rise to 70–71°F to help finish and dry out the beer.

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  • Last Updated: 2025-07-19 16:08 UTC