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Brown Noser ESB

162 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday March 23rd 2016
1.049
1.014
4.7%
41.2
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 90%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.5%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 5%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Leaf/Whole 6.4 Boil 60 min 32.54 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 6.4 Boil 15 min 5.38 16.7%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.9 Boil 5 min 3.31 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Augusta Water 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 6 9 12 6 134
Might need to up the SO4 to make the hops pop. Use Separate Bru'n water sheet.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt -- -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.86 g | 19.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

To get extra attenuation, ferment for 2 days at 64 and then quickly raise to 74 for the end of the fermentation.

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  • Last Updated: 2016-03-24 16:46 UTC