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ESB CLONE

237 calories 26.8 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 237 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Saturday March 7th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 88.9%
24 oz American - Caramel / Crystal 75L24 oz Caramel / Crystal 75L 33 75 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Wye Target0.6 oz Wye Target Hops Pellet 10 Boil 60 min 18.97 28.6%
0.60 oz Barth-Haas - Wye Challenger0.6 oz Wye Challenger Hops Pellet 7.5 Boil 60 min 14.23 28.6%
0.20 oz Northdown0.2 oz Northdown Hops Pellet 8.6 Boil 15 min 2.7 9.5%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5 Boil 15 min 3.14 19%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Dry Hop 14 days 14.3%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
XNXK82W
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Decoction 153 °F 152 °F 60 min
10 qt Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.38 13.5  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
"ESB CLONE" Strong Bitter beer recipe by Brewer #83356. All Grain, ABV 6.54%, IBU 39.03, SRM 14.9, Fermentables: (Maris Otter Pale, Caramel / Crystal 75L) Hops: (Wye Target, Wye Challenger, Northdown, East Kent Goldings) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum)
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  • Last Updated: 2026-03-28 16:44 UTC