#7 Close to Fullers ESB - Beer Recipe - Brewer's Friend

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#7 Close to Fullers ESB

284 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 30% (brew house)
Rating:
4.00 (1 Review)

Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Tuesday January 28th 2020
1.085
1.022
8.3%
35.8
14.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - ESB Pale Malt9 lb ESB Pale Malt 36.8 3.5 61.3%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 13.6%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 6.8%
1 lb Viking - Pale Cookie1 lb Pale Cookie 34.5 10 6.8%
1 lb Crisp Malting - Torrified Wheat1 lb Torrified Wheat 36 2 6.8%
0.50 lb American - Barley, Flaked0.5 lb American - Barley, Flaked 32.2 1.4 3.4%
3 oz United Kingdom - Chocolate3 oz United Kingdom - Chocolate 34 425 1.3%
14.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 11.5 Boil 60 min 19.81 33.3%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 60 min 10.98 25%
10 g Northdown10 g Northdown Hops Pellet 8.6 Boil 10 min 2.69 16.7%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 10 min 2.34 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Gypsum Water Agt Mash 90 min.
1 tsp Irish Moss Fining Boil 10 min.
10 g Baking Soda Water Agt Mash --
12 g Epsom Salt Water Agt Mash --
4 g Calcium Chloride (anhydrous) Water Agt Mash --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.3 oz       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
costco gallon - with adds noted to emulate burton
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal stir in grain Strike 159 °F 150 °F 10 min
stir & recirculate Temperature 150 °F 150 °F 70 min
pull basket/drain Temperature 150 °F 170 °F 10 min
Starting Mash Thickness: 1.73 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.73 qt/lb 0.73 2.9  
Mash volume with grains 0.86 3.5  
Grain absorption losses -0.21 -0.8  
Remaining sparge water volume (equipment estimates 6.25 g | 25 qt) 5.81 23.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.92 3.7  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 6.54 26.2
Equipment Profile Used: System Default
 
Notes

mainly getting rid of my gambrius malt. It is okay but there are similar or better options cheaper.

Got the real British ale recipe book and torrified wheat and sugar all over the place. Giving this a run on this recipe before I do it on my bombardier clone.

Don't know why BF calculating ABV so high. I ended up adding 2lb of sugar instead of 1lb to hit 1.055 post boil gravity

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  • Last Updated: 2020-04-04 16:46 UTC