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ESB

187 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Ben K.
Calories: 187 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Sunday November 25th 2018
1.056
1.018
5.1%
35.3
12.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 86.2%
0.40 lb American - Caramel / Crystal 75L0.4 lb Caramel / Crystal 75L 33 75 6.9%
0.40 lb United Kingdom - Crystal 45L0.4 lb Crystal 45L 34 45 6.9%
5.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Willamette14 g Willamette Hops Pellet 5.4 Boil 60 min 17.65 34.1%
10 g Willamette10 g Willamette Hops Pellet 5.4 Boil 30 min 9.69 24.4%
10 g Willamette10 g Willamette Hops Pellet 5.4 Boil 10 min 4.57 24.4%
7 g Willamette7 g Willamette Hops Pellet 5.4 Whirlpool at 208 °F 0 min 3.33 17.1%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic acid Water Agt Mash 1 hr.
1.70 g Calcium Chloride Water Agt Mash 1 hr.
2.90 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
12287
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 0 0 55 107 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 2.76 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.76 qt/lb 4 16  
Mash volume with grains 4.47 17.9  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 1.53 g | 6.1 qt) 0.72 2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.01 12  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 3 12  
Total: 4.73 18.9
Equipment Profile Used: System Default
 
Notes

Ended up with 3.5g+ into fermenter and 11.5 Brix = 1.046 OG. About 10pts under.

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  • Last Updated: 2018-11-25 05:22 UTC