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ESB

180 calories 16 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Thursday September 2nd 2021
1.055
1.010
5.9%
47.5
11.0
5.2
0.19
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 51.2%
2 lb Briess - Pale Ale Malt 2-Row2 lb Pale Ale Malt 2-Row 36.8 3.5 25.6%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 12.8%
0.50 lb Belgian - Biscuit0.5 lb Belgian - Biscuit 35 23 6.4%
5 oz German - Acidulated Malt5 oz German - Acidulated Malt 27 3.4 4%
7.81 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Willamette0.85 oz Willamette Hops 0.22 / oz
0.19
Pellet 6 Boil 60 min 26.87 25.4%
1.25 oz Kent Goldings1.25 oz Kent Goldings Hops Pellet 4.5 Boil 15 min 14.7 37.3%
1.25 oz Kent Goldings1.25 oz Kent Goldings Hops Pellet 4.5 Boil 5 min 5.91 37.3%
3.35 oz / 0.19
 
Mash Guidelines
Amount Description Type Temp Time
2.49 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Yeast Nutrient Other Boil 15 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.14 psi       Temp: 36 °F       CO2 Level: 2 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

Water Chemistry:
1 campden tablet
Gypsum: 4 grams
Calc Chlorid: 2.1 grams
Epsom Salt: 4 grams
Baking Soda: 5 grams
Chalk: 4 grams

Total Water Needed: 6.89 Gallons (1.33/lb)
Mash Water Needed: 2.49 Gallons
Strike Temperature: 164.63 F (152 target)
Infusion: 4.2 qts of boiling to bring to 168
Sparge Water Needed 3.2 Gallons
Pre-Boil Wort Produced: 4.92 Gallons

Boil for 60
Hops per schedule
Cool to 68 and transfer to fermenter
aerate and pitch yeast
Ferment at low temp range
Raise temp for DR when within 2 points of target FG
Carbonate at 2.0 vols

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-04 16:44 UTC
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