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ESB MK1

5280 calories 501.3 g 10 L
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.9 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Piet Vanhaelst
Calories: 5280 calories (Per 10L)
Carbs: 501.3 g (Per 10L)
Created: Tuesday June 19th 2018
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 89.3%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 5.8%
0.20 kg United Kingdom - Crystal 45L0.2 kg Crystal 45L 34 45 3.9%
0.05 kg United Kingdom - Pale Chocolate0.05 kg Pale Chocolate 33 207 1%
5.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Phoenix20 g Phoenix Hops Leaf/Whole 10 Boil 70 min 22.67 50%
10 g Phoenix10 g Phoenix Hops Leaf/Whole 10 Aroma 10 min 3.98 25%
10 g Phoenix10 g Phoenix Hops Leaf/Whole 10 Whirlpool at 75 °C 10 min 4.76 25%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each campden tablet Water Agt Mash 0 min.
27 L Montille Water Agt Mash 0 min.
5 L Cristaline Water Agt Mash 0 min.
2 g Brewtan B Water Agt Mash 0 min.
4 ml Biersol Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
0.80 ml Lactic acid Water Agt Sparge 0 min.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Burton Union Yeast M79
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 221 B cells required
- F-02 (bottling)
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 221 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Amount: 7,5 gr/L       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=GVR6JMR
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 62 °C 20 min
24 L Temperature -- 67 °C 40 min
24 L Temperature -- 72 °C 15 min
24 L Temperature -- 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.6
Mash volume with grains 24
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 13.8 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 26
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.1 L) 22.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 21
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

15 gr yeast !

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  • Last Updated: 2026-04-28 22:05 UTC