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ESP ESB

182 calories 19.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Sunday April 12th 2026
1.059
1.016
5.7%
32.7
9.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Maris Otter Pale4.7 kg Maris Otter Pale 38 3.75 88.7%
0.20 kg German - CaraMunich I0.2 kg CaraMunich I 34 39 3.8%
0.20 kg Weyermann - Melanoidin0.2 kg Melanoidin 34.5 27 3.8%
0.20 kg Gladfield - Biscuit Malt0.2 kg Biscuit Malt 35 30.46 3.8%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 60 min 25.63 29.4%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.72 35.3%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 10 min 3.35 35.3%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
0.11 ml Phosphoric acid Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Steeping 63 °C 63 °C 60 min
33 L Steeping 63 °C 70 °C 30 min
33 L Steeping 70 °C 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 17.2
Mash volume with grains (equipment estimates 36.8 L) 20.7
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Volume into fermentor 21
Total: 17.2  
Equipment Profile Used: System Default
"ESP ESB" Extra Special/Strong Bitter (ESB) beer recipe by Brydon. BIAB, ABV 5.71%, IBU 32.69, SRM 9.42, Fermentables: (Maris Otter Pale, CaraMunich I, Melanoidin, Biscuit Malt) Hops: (Columbus, East Kent Goldings, Fuggles) Other: (Epsom Salt, Gypsum, Phosphoric acid, Calcium Chloride (dihydrate))
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  • Public: Yup, Shared
  • Last Updated: 2026-07-26 00:21 UTC