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Braking Point

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Monday June 15th 2020

#8 Strong Fullers ESB

by British Ale Dude

OG: 1.064 FG: 1.020 ABV: 5.8% IBU: 35

Original Gravity:

1.057

Final Gravity:

1.017

ABV (standard):

5.2%

IBU (tinseth):

42.4

SRM (morey):

15.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt	38	2.65	82.9%
1 lb	Thomas Fawcett - Crystal Malt1 lb Crystal Malt	33	61	8.3%
0.25 lb	German - Acidulated Malt0.25 lb Acidulated Malt	27	3.4	2.1%
10 oz	Crisp Malting - Amber10 oz Amber	33.1	27.5	5.2%
3 oz	American - Chocolate3 oz Chocolate	29	350	1.6%
12.06 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Challenger1 oz Challenger Hops	Pellet	8.5	Boil	60 min	28.75	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	20 min	10.24	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	5 min	3.37	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Challenger (Pellet)	28.75	33.3%
2 oz	East Kent Goldings (Pellet)	13.61	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Strike	160 °F	152 °F	60 min
4 gal	Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	5 min.
1 each	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
10 g	Epsom Salt	Water Agt	Mash	1 hr.
15 g	Gypsum	Water Agt	Mash	1 hr.
13 g	Baking Soda	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:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Mash Chemistry and Brewing Water Calculator

Notes

Mash @ 154 for 60 minutes
Ferment @ 65-70 for 1.5 weeks.
Add gelatin and keg
Force carbonate to 2 vol.

Brew #2 - 1.061 OG
Mash @ 152
No water additions, tap water
Switched from 1968 to Omega -016 due to availability

Brew #3
Lowered crystal to 1 lb & added amber + chocolate. Change bittering hop to challenger (1oz) from EKG (1.5 oz)

Last Updated and Sharing

289

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Brews

Public: Yup, Shared
Last Updated: 2022-04-30 16:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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