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ESB

163 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: marc
Calories: 163 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Monday September 28th 2015
1.052
1.020
4.3%
42.6
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg United Kingdom - Pale 2-Row2.5 kg Pale 2-Row 38 5.17 83.3%
0.20 kg German - Smoked Malt0.2 kg Smoked Malt 37 6.51 6.7%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 70.55 10%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Styrian Goldings45 g Styrian Goldings Hops Leaf/Whole 3.9 Boil 70 min 42.63 100%
45 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tilburg, NB, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 9 16 17 213
Treated mash water with 1/2 tsp lactic acid 80% and 1 tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 48 °C 10 min
Added boiling water Infusion -- 53 °C 15 min
boiled 1/3 Decoction -- 63 °C 30 min
Temperature -- 72 °C 35 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9
Mash volume with grains 11
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 13.8 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Going into fermentor 13
Total: 20.9  
Equipment Profile Used: System Default
 
Notes

Yanother chill haze + UK Pale Malt + Short protein rest
I don't believe the FG projection.

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  • Public: Yup, Shared
  • Last Updated: 2015-09-28 19:57 UTC