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Your a Nut

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.13 gallons
Post Boil Size: 6.88 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: dxbiat
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created Saturday October 17th 2020
1.052
1.013
5.1%
38.5
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.6%
2 lb Viking - Cookie Malt2 lb Cookie Malt 37 25.4 17.4%
0.50 lb United Kingdom - Carastan (30/37)0.5 lb Carastan (30/37) 35 34 4.3%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 8.7%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Kent Goldings2.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 38.49 100%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.56 gal Strike 152 °F 60 min
5.75 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
"Your a Nut" Extra Special/Strong Bitter (ESB) beer recipe by dxbiat. All Grain, ABV 5.1%, IBU 38.49, SRM 10.24, Fermentables: (Maris Otter Pale, Cookie Malt, Carastan (30/37), Golden Naked Oats) Hops: (Kent Goldings)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-17 21:03 UTC
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