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Reach-Around

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 85% (brew house)
Source: ELBong
Rating:

5.00 (1 Review)

Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Tuesday August 17th 2021

Original Gravity:

1.057

Final Gravity:

1.016

ABV (standard):

5.4%

IBU (tinseth):

44.0

SRM (morey):

10.3

Mash pH

5.6

Cost $

4.47

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	Viking - Extra pale malt5 lb Extra pale malt	$ 0.82 / lb $ 4.09	37.6	1.8	56.7%
2 lb	Briess - Goldpils Vienna Malt2 lb Goldpils Vienna Malt		36.8	3.5	22.7%
16 oz	United Kingdom - Carastan (30/37)16 oz Carastan (30/37)		35	34	11.3%
2 oz	United Kingdom - Pale Chocolate2 oz Pale Chocolate		33	207	1.4%
8 oz	Cane Sugar8 oz Cane Sugar - (late boil kettle addition)		46	0	5.7%
3 oz	Briess - Special Roast3 oz Special Roast	$ 2.00 / lb $ 0.38	33	40	2.1%
141 oz / $ 4.47

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	galina18 g galina Hops	Pellet	14	Boil	60 min	35.83	31%
20 g	Whitbread Golding20 g Whitbread Golding Hops	Pellet	7.1	Boil	10 min	7.32	34.5%
20 g	Whitbread Golding20 g Whitbread Golding Hops	Pellet	7.1	Boil	1 min	0.87	34.5%
58 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	galina (Pellet) 18 g galina (Pellet) Hops	35.83	31%
40 g	Whitbread Golding (Pellet) 40 g Whitbread Golding (Pellet) Hops	8.19	69%
58 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Strike	167.5 °F	155 °F	60 min
1 gal	Boil Vorlauf to Raise Temp	Vorlauf	155 °F	168 °F	--
3.5 gal		Sparge	170 °F	--	--
Starting Mash Thickness: 1.364 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.20 g	Gypsum	Water Agt	Mash	1 hr.
6.50 ml	Lactic acid	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
2.88 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Burton Ale Yeast WLP023

Amount:	1 Each	Cost:
Attenuation (custom):	71%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4

Target Water Profile

London

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	20	100	60	80	160
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

459

Views

Brews

Public: Yup, Shared
Last Updated: 2021-08-23 14:51 UTC
Snapshot Created: 2021-08-17 21:00 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

Discussion about this recipe:

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ELBong • 09/12/2021 at 08:45pm

5 of 5

I really like how this turned out. In early tasting, It's a bit sharp (due to the pale chocolate), but should mellow in a couple weeks. I could see reducing the pale chocolate to 1 oz. Be advised that my water amendments are for my local water only (diluted with distilled). The ph does not compute correctly since the water calculation does not copy correctly with a snapshot recipe and does not reflect that I only treat my mash water. Tailor your water amendments to your source water for "Balanced" beer you'll be fine. You can increase the mineral content more towards "London" or "Burton" but keep the CL/SO4 ratio towards balanced to slightly malty. My water calculation is: GXX8XGX.

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