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Upper Warden ESB

186 calories 21.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Rune Holmen
Calories: 186 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Thursday August 16th 2018
1.060
1.018
5.5%
34.4
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.45 kg Dry Malt Extract - Light3.45 kg Dry Malt Extract - Light 42 4 85.8%
500 g United Kingdom - Crystal 50L500 g Crystal 50L 34 50 12.4%
70 g Torrified Wheat70 g Torrified Wheat 36 2 1.7%
4,020 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil at 100 °C 60 min 32.76 71.4%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 5 min 1.67 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp 20 Fining Boil 45 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 L Infusion -- 70 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.3 L) 13.2
Mash volume with grains (equipment estimates 26.7 L) 13.6
Grain absorption losses -0.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 27.1 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Volume into fermentor 21
Total: 13.2  
Equipment Profile Used: System Default
 
Notes

Mash method BIAB
3.0 l water per kg grain.

570 g grain gives aprox 1.7 liter water
Steep for 1 hour

Use alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body.

Torrified wheat is used to enhance the foams thickness and stability.

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  • Last Updated: 2018-08-19 06:53 UTC