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M.O ESB Bitter

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (brew house)
Source: dj
Rating:
5.00 (1 Review)

Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday November 25th 2017
1.055
1.013
5.5%
38.4
12.7
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 88.9%
1 lb German - CaraRed1 lb CaraRed 34 20 9.9%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.2%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.3 Boil 60 min 33.62 40%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.3 Boil 15 min 4.75 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.3 Dry Hop 0 days 20%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 3.9 Dry Hop 0 days 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each wifflock Fining Boil 15 min.
 
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:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn surgar       Amount: 5 oz      
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
add 1/2 tsp lats 15 min of boil of Burton water slats. Add 1 tsp if your water is not semi hard like mine
Optional:
1/4 Campden Tablets (potassium metabisulfite) - crush and split
add 50% to sparge and 50% to strike to control chlorine
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.25 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.32 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 3.34 13.4  
Mash volume with grains 4.15 16.6  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.27 29.1
Equipment Profile Used: System Default
 
Notes

use any bittering hop for boil. I used northern brewer
dry hop in primary once it reaches 70F or lower when you pitch yeast for 3 days

Heat 3.3 Gallons to 162, heat 3.5 gallons to 172 for sparge
Mix in grain. Draw 1 gallon from strike water and pour on top of grain to help mix in all grain - mash @152
at 30 min mark, extract 1 gallon and mix back into grain bed mash 30 minutes more
raise bed and drain. Collect 1 gallon and pour back on grain bed
ever 10 minutes pour 1 gallon of sparge water on grain bed
collect 5.5 to 5.75 gallon ( .25 extract keeps sluge at bottom of brewers edge and not in primary)
add hops and other additives as noted
boil 1 hour
after cool dry hop
move to secondary 4 days later

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  • Last Updated: 2018-01-19 23:26 UTC