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Bitter Oldie II

183 calories 21.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 65 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Sunday February 8th 2015
1.059
1.018
5.4%
36.2
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 91.3%
0.20 kg United Kingdom - Crystal 50L0.2 kg Crystal 50L 34 50 4.3%
0.20 kg American - Caramel / Crystal 75L0.2 kg Caramel / Crystal 75L 33 75 4.3%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 4.9 Boil 60 min 27.31 37.5%
30 g Willamette30 g Willamette Hops Pellet 4.7 Boil 5 min 4.35 31.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4.9 Boil 5 min 4.54 31.3%
96 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.2 L) 27.5
Mash volume with grains (equipment estimates 32.2 L) 30.5
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 22
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 17
Volume into fermentor 17
Total: 27.5  
Equipment Profile Used: System Default
"Bitter Oldie II" Extra Special/Strong Bitter (ESB) beer recipe by LassiL. BIAB, ABV 5.38%, IBU 36.2, SRM 11.65, Fermentables: (Maris Otter Pale, Crystal 50L, Caramel / Crystal 75L) Hops: (East Kent Goldings, Willamette) Other: (Irish moss)
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  • Public: Yup, Shared
  • Last Updated: 2015-02-08 10:51 UTC