ESB - Beer 68 - Beer Recipe - Brewer's Friend

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ESB - Beer 68

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 33.35 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Mig
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Wednesday July 4th 2018
1.060
1.015
5.9%
40.9
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 65.5%
1 kg United Kingdom - Cara Malt1 kg Cara Malt 35 17.5 13.1%
500 g Belgian - Aromatic500 g Aromatic 33 38 6.5%
500 g German - Caramel Wheat500 g Caramel Wheat 34 46 6.5%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 1.8%
500 g American Victory Malt500 g American Victory Malt 34 21 6.5%
7,635 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Leaf/Whole 6.4 Boil 60 min 22.11 25%
50 g Cascade50 g Cascade Hops Leaf/Whole 6 Boil 15 min 10.29 25%
50 g Cascade50 g Cascade Hops Leaf/Whole 6 Boil 5 min 4.13 25%
50 g Challenger50 g Challenger Hops Leaf/Whole 6.4 Boil 5 min 4.41 25%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Fining Boil 20 min.
2 each camden tab Water Agt Other 0 min.
12 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 369 B cells required
M10 craft series to boost FG to maybe 1.015
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 369 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 135g       CO2 Level: 1.85 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 25 130 104 100
Gypsum - 8g
Epsom salt-1g
Cal Chloride - 12g
Baking Soda - 2g +1g at preboil
Est Mash pH 5.43
Actual Mash pH 5.22
Pre-boil pH 5.29
+ 4g Chalk =5.36
pre boil PH now. 5.36 and alkalinity raised
Beer pH = 4.33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.75 L Infusion -- 68 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20.3
Mash volume with grains 25.2
Grain absorption losses -7.5
Remaining sparge water volume 27.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40 L) 39
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 32.4 L) 33.4
Estimated amount in fermentor 33.4
Total: 47.4  
Equipment Profile Used: System Default
 
Notes

2x 11g of Danstar London ESB
1x 11g of MJ M10 workhorse

330 Billiomns Cells of 342 needed


11-07-18 Racked but gravity 1.022

15-07-18 Gravity 1.021 so cleaned (original) yeast slurry added
back to beer.

23-08-18 FG 1.015 so Cold Crashed


05-08-18 Racked and bottled Bottled with 135g Dextrose and sterile water (total liquid 350ml).

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  • Last Updated: 2018-09-05 18:52 UTC