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P2B Bullion ESB

125 calories 12.8 g 330 ml
Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 79.66 liters (ending kettle volume)
Pre Boil Size: 85.68 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: M3
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created Friday September 4th 2020
1.041
1.010
4.1%
33.0
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 kg United Kingdom - Maris Otter Pale11.5 kg Maris Otter Pale 38 3.75 82.1%
1.50 kg American - Caramel / Crystal 40L1.5 kg Caramel / Crystal 40L 34 40 10.7%
1 kg Crisp Malting - Torrified Wheat1 kg Torrified Wheat 36 2 7.1%
14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Bullion50 g Bullion Hops Leaf/Whole 8 Boil 60 min 12.87 22.7%
50 g Bullion50 g Bullion Hops Leaf/Whole 8 Boil 30 min 9.89 22.7%
100 g Bullion100 g Bullion Hops Leaf/Whole 8 Boil 5 min 5.13 45.5%
20 g Bullion20 g Bullion Hops Leaf/Whole 8 Boil 60 min 5.15 9.1%
220 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
37 L Infusion 67 °C 50 min
13 L Sparge 88 °C 10 min
37 L Sparge 80 °C 10 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
30 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 285 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

SG - 1.043
FG - 1.010
ABV - 4.3%

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-04 16:25 UTC
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