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Crisp English ESB

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: John Neighbors
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday April 17th 2026
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34.43
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,449.70 g Crisp Malting - Finest Maris Otter4449.7 g Finest Maris Otter $ 3.04 / lb
$ 29.82 		36.8 2.4 90.5%
251 g Briess - Caramel Malt - 60L251 g Caramel Malt - 60L $ 1.30 / lb
$ 0.72 		35.4 60 5.1%
167 g Castle Malting - Château Biscuit167 g Château Biscuit $ 1.75 / lb
$ 0.64 		35 17 3.4%
20 g US - Black Malt20 g Black Malt $ 1.50 / lb
$ 0.07 		1 500 0.4%
30 g Crisp Malting - Pale Chocolate30 g Pale Chocolate $ 3.89 / lb
$ 0.26 		32.7 220 0.6%
4,917.70 g / $ 31.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Hopsteiner - Challenger24 g Challenger Hops $ 2.59 / oz
$ 2.19 		Pellet 7 Boil 60 min 22.8 42.9%
8 g Artisan - Fuggle (UK)8 g Fuggle (UK) Hops $ 2.59 / oz
$ 0.73 		Pellet 5 Boil 30 min 3.01 14.3%
20 g Artisan - Fuggle (UK)20 g Fuggle (UK) Hops Pellet 5 Whirlpool 0 min 2.2 35.7%
4 g Hopsteiner - Challenger4 g Challenger Hops Pellet 7 Boil 30 min 2.11 7.1%
56 g / $ 2.92
 
Other Ingredients
Amount Name Cost Type Use Time
9.01 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London, England
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 19 88 90 155 155.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.02 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.05 16.2  
Mash volume with grains 4.91 19.7  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 6.3 25.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.03 24.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 6 24  
Total: 10.34 41.4
Equipment Profile Used: System Default
 
Notes

Brew Day: 4/19/26, Start 8:12 A
Starting Temperatures: Air: 70 F, RH: XX%, Grist: XX F

MASH:
Grain Weight: 10.84 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: Target: 152 °F, Actual: 151
Grain Temperature: 73.2 °F
Volume of strike water: 16.26 (Quarts)
Temperature of strike water: 162.9 °F

MASH ADDITIONS
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 9.5 ml
Mash pH target: 5.52
Actual mash temp: 150.3 F Avg.
Liquor PH: 8.2

LAUTER:
XXX

BOIL:
Boil Length: 60 Min.
Boil Vol.: 9 gal. at 212 F
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Ending pH: 5.24

Cooling Ending, Starting Gravity: 1.047

BREWING PROCESS TIMES: (24 Hour)
MASH TIMES 11:27 AM

Start Time:	8:33	9:33 AM<br />
End Time:	9:36	9:48 AM<br />
Hours:Minutes	1:03	10:03 AM<br />
Minutes	63.00	<br />

VOURLOF TIMES 11:27 AM

Start Time:	9:36	9:41 AM<br />
End Time:	9:53	9:46 AM<br />
Hours:Minutes	0:17	9:51 AM<br />
Minutes	17	<br />

LAUTER TIMES 

Start Time:	9:53	Target<br />
End Time:	10:47	10:42<br />
Hours:Minutes	0:54	<br />
Minutes	54	<br />

BOIL TIMES Target

Start Time:	10:56	11:56<br />
Actual End Time:	11:56	11:56 AM<br />
Hours:Minutes	1:00	12:11 PM<br />
Minutes	60	12:26 PM<br />


COOLING TO 67-70F TIMES 

Start Time:	11:56<br />
End Time:	12:47<br />
Hours:Minutes	0:51<br />
Minutes	51<br />

KETTLE BOIL OFF, TRUB LOSS % 

Start Kettle Volume gal. (Approx. 200F)	9<br />
End Kettle Volume gal. (Approx. 170F)	7.5<br />
Kettle Loss gal.	1.5<br />
Kettle Loss qts.	6.0<br />
Boil  Period hrs.	1.00<br />
Loss in qt./hr.	6.0<br />
%  Reduction	16.67%<br />

BREW DAY TIMES-Start to Finish 

Start Time:	9:25<br />
End Time:	13:45<br />
Hours:Minutes	4:20<br />
Minutes	260<br />




Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
SG:1.055
Cool Down IPA 

					<br />

Date Day Day # Action
10/06/25 Monday 1 Temp set to 66
10/07/25 Tuesday 2 Tempset to 67
10/08/25 Wednesday 3 Tempset to 67
10/09/25 Thursday 4 Tempset to 67
10/10/25 Friday 5 Temp set to 67
10/11/25 Saturday 6 Temp set to 67
10/12/25 Sunday 7 Temp set to 68, DRY HOP
10/13/25 Monday 8 Tempset to 68
10/14/25 Tuesday 9 Temp set to 69
10/15/25 Wednesday 10 Temp set to 60
10/16/25 Thursday 11 Temp set to 69
10/17/25 Friday 12 Cold crash
10/18/25 Saturday 13 Cold crash
10/19/25 Sunday 14 Keg 

		<br />



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	<br />


Hydrometer FG: 1.006

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
Slow Initial fermentation

TASTING NOTES:
XX.

MISC. NOTES:
Mild aroma, not much fruit aroma compared to prior of similar hop regimen

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  • Last Updated: 2026-04-19 20:32 UTC