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Pops ESB

178 calories 18.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday August 7th 2025
1.058
1.014
5.8%
40.0
7.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pale Ale5 kg Pale Ale 39 2.3 89.3%
0.50 kg Weyermann - Munich Type I0.5 kg Munich Type I 38 6 8.9%
0.10 kg Viking - Chocolate Light0.1 kg Chocolate Light 32 150 1.8%
5.60 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Admiral22 g Admiral Hops Pellet 14.5 Boil 60 min 36.28 35.5%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 10 min 3.71 32.3%
20 g Challenger20 g Challenger Hops Pellet 8.5 Boil 0 min 32.3%
62 g / R$ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 150 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 55 °C 67 °C 60 min
Infusion 67 °C 78 °C 15 min
14 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.5 L) 36.5
Mash volume with grains (equipment estimates 38.2 L) 40.2
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Volume into fermentor 22
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Fermentação a 18°C até atenuação completa.
Maturar a 22°C por 3 dias.
Clarificação a 2° por 7 dias.

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  • Last Updated: 2025-09-24 16:43 UTC