Crisp English ESB Beer Recipe | Extract Northern English Brown by MarianCristache | Brewer's Friend
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Crisp English ESB

203 calories 19.9 g 330 ml
Beer Stats
Method: Extract
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Source: Crisp Finest Malt
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Sunday June 7th 2020
1.066
1.015
6.7%
0.0
29.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg United Kingdom - Maris Otter Pale2.2 kg Maris Otter Pale 38 3.75 83%
2.20 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg Finland - Crystal Malt 1000.2 kg Crystal Malt 100 35 38 7.5%
0.15 kg Weyermann - CaraAmber0.15 kg CaraAmber 37 27 5.7%
0.10 kg Gladfield - Roast Barley0.1 kg Roast Barley 32.7 736.04 3.8%
0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Infusion 72 °C 66 °C 60 min
 
Yeast
- Lallemand London ESB
Amount:
11 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"Crisp English ESB" Northern English Brown beer recipe by Crisp Finest Malt. Extract, ABV 6.7%, IBU 0, SRM 29.63, Fermentables: (Maris Otter Pale) Steeping Grains: (Crystal Malt 100, CaraAmber, Roast Barley)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-07 09:34 UTC
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