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

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Doug's ESB

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Doug Brews
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday February 2nd 2020
1.052
1.014
5.1%
44.1
14.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 19.8%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 19.8%
15 lb German - Red X15 lb Red X 36 12 59.4%
4 oz Briess - Midnight Wheat Malt4 oz Midnight Wheat Malt 25 550 1%
25.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g German Herkels30 g German Herkels Hops Pellet 17.7 Boil 60 min 30.72 17.5%
1 oz German Select1 oz German Select Hops Pellet 4.5 Boil 60 min 7.38 16.5%
2 oz German Select2 oz German Select Hops Pellet 4.5 Boil 10 min 5.35 33%
2 oz German Select2 oz German Select Hops Pellet 4.5 Boil 1 min 0.64 33%
6.06 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.3 gal Infusion 162 °F 149 °F 60 min
3.7 qt Batch Sparge -- -- 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.91 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.73 gal (6.91 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.47 37.9  
Mash volume with grains 11.49 46  
Grain absorption losses -3.16 -12.6  
Remaining sparge water volume (equipment estimates 7.66 g | 30.7 qt) 7.94 31.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.73 g | 54.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.3 49.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.3 g | 49.2 qt) 12 48  
Total: 17.41 69.6
Equipment Profile Used: System Default
"Doug's ESB" Strong Bitter beer recipe by Doug Brews. All Grain, ABV 5.05%, IBU 44.09, SRM 14.92, Fermentables: (Pilsner, Maris Otter Pale, Red X, Midnight Wheat Malt) Hops: (German Herkels, German Select) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2020-02-02 18:29 UTC