Common Room Orange ESB - Beer Recipe - Brewer's Friend

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Common Room Orange ESB

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: KingBrianI
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=83878
Created: Saturday July 22nd 2017
1.061
1.015
6.0%
38.1
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 71.4%
0.20 lb United Kingdom - Crystal 50L0.2 lb Crystal 50L 34 50 7.1%
0.10 lb United Kingdom - Extra Dark Crystal 160L0.1 lb Extra Dark Crystal 160L 33 160 3.6%
8 oz Orange juice8 oz Orange juice 4.8 0 17.9%
2.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 First Wort 0 min 27.64 55.6%
0.10 oz Fuggles0.1 oz Fuggles Hops Pellet 4.5 Boil 20 min 4.94 11.1%
0.10 oz East Kent Goldings0.1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 5.49 11.1%
0.10 oz Fuggles0.1 oz Fuggles Hops Pellet 4.5 Aroma 0 min 11.1%
0.10 oz East Kent Goldings0.1 oz East Kent Goldings Hops Pellet 5 Aroma 0 min 11.1%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish moss Fining Boil 20 min.
0.25 oz Sweet orange peel, dried Flavor Boil --
0.50 oz Sweet orange peel, fresh Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 0.7 oz       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Treat 2 gall water with 1/4 Campden tablet to remove chloramine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Temperature -- 154 °F 60 min
3 qt Mash out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 0.58 2.3  
Mash volume with grains 0.76 3  
Grain absorption losses -0.29 -1.2  
Remaining sparge water volume (equipment estimates 2.54 g | 10.2 qt) 1.4 5.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 2.63 g | 10.5 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1.1 4.4  
Going into fermentor 1.1 4.4  
Total: 1.98 7.9
Equipment Profile Used: System Default
 
Notes

Based on KingBrianI's recipe from the HomeBrewTalk Top 100.
Tweaked the hops to hit target IBU.
For UK Crystal 50L use Bairds British Crystal 50/60L.
For UK Extra Dark Crystal 160L use Bairds British Crystal 135/165L.

Modified to use fresh oranges from the trees at the office.

Orange additions: add dried peels (zest only, no pith) at end of boil; add fresh orange peels (sanitized with StarSan) and orange juice (sanitized with 1/4 Campden tablet) at end of primary fermentation.

64F = 17.8C

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  • Last Updated: 2017-07-30 06:01 UTC