ESB 3 - Beer Recipe - Brewer's Friend

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ESB 3

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday October 13th 2019
1.047
1.014
4.3%
33.3
7.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 93%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 5.8%
0.10 lb United Kingdom - Dark Crystal 80L0.1 lb Dark Crystal 80L 33 80 1.2%
8.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tahoma1 oz Tahoma Hops Pellet 4.78 First Wort 0 min 20.41 25%
1 oz Tahoma1 oz Tahoma Hops Pellet 4.78 Boil 15 min 9.21 25%
1 oz Tahoma1 oz Tahoma Hops Pellet 4.78 Boil 5 min 3.7 25%
1 oz Tahoma1 oz Tahoma Hops Pellet 4.78 Whirlpool 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.69 10.8  
Mash volume with grains 3.38 13.5  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 5.64 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
"ESB 3" Best Bitter beer recipe by Hibbstown. All Grain, ABV 4.33%, IBU 33.31, SRM 7.51, Fermentables: (Maris Otter Pale, Caramel / Crystal 40L, Dark Crystal 80L) Hops: (Tahoma) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-13 13:50 UTC