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NB ESB

159 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.21 gallons
Post Boil Size: 6.06 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Douglas L Sweet
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday March 7th 2026
1.048
1.014
4.4%
47.1
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 90%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil at 212 °F 60 min 33.95 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 212 °F 15 min 9.36 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 212 °F 5 min 3.76 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
7 g Salt 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) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt Sacch rest Decoction 157 °F 153 °F 60 min
19.75 qt Mash Out Temperature 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 4.34 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.21 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.06 24.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.06 g | 24.2 qt) 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
"NB ESB" Best Bitter beer recipe by Douglas L Sweet. All Grain, ABV 4.38%, IBU 47.08, SRM 9.26, Fermentables: (Maris Otter Pale, Crystal 45L) Hops: (Willamette, East Kent Goldings) Other: (Epsom Salt, Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2026-03-07 21:57 UTC