L Best Bitter (ESB) - Beer Recipe - Brewer's Friend

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L Best Bitter (ESB)

159 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Wednesday July 26th 2017
1.048
1.013
4.6%
30.0
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 73.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.6%
9 oz Belgian - Biscuit9 oz Biscuit 35 23 4.9%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.2%
20 oz Dry Malt Extract - Extra Light20 oz Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 10.8%
185 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Kent Goldings12 g Kent Goldings Hops Pellet 4.8 First Wort 0 min 7.67 11%
30 g Willamette30 g Willamette Hops Pellet 5.1 Boil 20 min 11.21 27.5%
18 g Kent Goldings18 g Kent Goldings Hops Pellet 4.8 Boil 10 min 3.79 16.5%
28 g Kent Goldings28 g Kent Goldings Hops Pellet 4.8 Boil 5 min 3.24 25.7%
21 g Kent Goldings21 g Kent Goldings Hops Pellet 4.8 Whirlpool at 210 °F 10 min 4.1 19.3%
109 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 220 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal No sparge Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.59 g | 38.3 qt) 9.54 38.2  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 10.36 41.5  
Grain absorption losses -1.29 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.53 26.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Volume into fermentor 6.5 26  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

9/5/17 Finally adding notes (from memory). Ended up with ESB as I boiled too aggressively and ended up with 5.25 in the fermenter instead of the planned 6.5. I attribute that to it being my first attempt at
no-sparge. I don't remember, and can't find, the gravity reading. It was in line with what you would expect. Cold crashing now.

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  • Last Updated: 2024-01-16 00:34 UTC