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Newtown ESB

244 calories 21 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andrew Dalley
Calories: 244 calories (Per 500ml)
Carbs: 21 g (Per 500ml)
Created: Thursday July 17th 2025
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1.053
1.009
5.9%
40.6
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42.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Simpsons - Maris Otter pale4.6 kg Maris Otter pale $ 3.60 / kg
$ 16.56 		38 2.4 76.7%
0.60 kg Gladfield - Medium Crystal Malt0.6 kg Medium Crystal Malt $ 7.50 / kg
$ 4.50 		35.4 56.35 10%
0.25 kg Barrett Burston - Wheat Malt0.25 kg Wheat Malt $ 0.01 / g
$ 1.38 		35.4 1.8 4.2%
0.25 kg Weyermann - CaraAroma0.25 kg CaraAroma $ 0.01 / g
$ 2.50 		36 140 4.2%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 42 0.5 5%
6 kg / $ 24.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Dr. Rudi50 g Dr. Rudi Hops $ 0.09 / g
$ 4.50 		Pellet 10 Boil 30 min 38.68 40%
25 g Styrian Goldings25 g Styrian Goldings Hops $ 0.08 / g
$ 1.90 		Pellet 3.8 Boil 5 min 1.91 20%
50 g Styrian Goldings50 g Styrian Goldings Hops $ 0.08 / g
$ 3.80 		Pellet 3.8 Dry Hop (High Krausen) 3 days 40%
125 g / $ 10.20
 
Other Ingredients
Amount Name Cost Type Use Time
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
7.20 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Lactic acid Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 66 °C 66 °C 60 min
15 L acidify 12th litre Sparge 80 °C 80 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.8
Mash volume with grains 24.6
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 17.7 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 32.1 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 26 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 26
Total: 37.4  
Equipment Profile Used: System Default
"Newtown ESB" Strong Bitter beer recipe by Andrew Dalley. All Grain, ABV 5.85%, IBU 40.58, SRM 13.88, Fermentables: ( Maris Otter pale, Medium Crystal Malt, Wheat Malt, CaraAroma, Corn Sugar - Dextrose) Hops: (Dr. Rudi, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2025-07-25 12:47 UTC