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Sir Todd the Frog

174 calories 17.2 g 12 oz
ESB Brew Day
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 9.25 gallons (fermentor volume)
Pre Boil Size: 9.75 gallons
Post Boil Size: 9.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ESB Brew Day
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created Tuesday September 22nd 2020
1.053
1.012
5.4%
37.5
9.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Briess - Pale Ale Malt 2-Row14.5 lb Pale Ale Malt 2-Row 36.8 3.5 77.3%
1.60 lb German - CaraMunich II1.6 lb CaraMunich II 34 46 8.5%
0.40 lb American - Victory0.4 lb Victory 34 28 2.1%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 8%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 4%
18.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 30 min 25.99 42.9%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.43 28.6%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 5 min 4.09 28.6%
7 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Strike 152 °F 60 min
6.5 gal Sparge 170 °F --
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4.63 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.08 g Epsom Salt Water Agt Mash 1 hr.
9.25 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 229 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Shelby
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130.3 11.2 12 81.9 252.5 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash salts: 30g CaSO4, 13g CaCl2, 13g MgSO4

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-12 16:59 UTC
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