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ESB

158 calories 14.4 g 330 ml
Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created Wednesday January 12th 2022
1.052
1.010
5.6%
35.2
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 90%
556 g German - CaraMunich III556 g CaraMunich III 34 57 10%
5.56 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Brewer's Gold23 g Brewer's Gold Hops Leaf/Whole 10.5 Boil 60 min 23.61 18.7%
33 g East Kent Goldings (5 AA)33 g East Kent Goldings (5 AA) Hops Plug 5 Boil 15 min 8 26.8%
33 g East Kent Goldings (5 AA)33 g East Kent Goldings (5 AA) Hops Pellet 5 Boil 5 min 3.54 26.8%
34 g Goldings (4.5 AA)34 g Goldings (4.5 AA) Hops Pellet 6.2 Dry Hop 4 days 27.6%
123 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike Temp: 69 °C Infusion 65 °C 60 min
10 L +mashout Sparge 75 °C 15 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
  • Mash notes:
    Batch sparge and give it a good stir in every 15 minutes to increase efficienscy.

  • Fermentation notes:
    I changed attenuation of yeast from 75% to 79% as measured FG was 1010. That's probably because I started with 17°C than raised it up to 20°C after one week. That must have given the yeast a final boost. It might be a good method for English strains if you like your beer dry. (I got this tip from David Heath, check hm on Youtube.) Ideally it should be 15°C to 20°C, increasing 1°C everyday after one week, but my cooling method is a little primitive so I ended up starting at 17C and I didn't want to bring it down as fermentation has already begun. It's still fine though, no off-flavors at all.

  • Tasting notes:
    Some flower and little fruity on the nose. Crispy mouthfeel. Some biscuit and little caramel flavor with a bitter dry finish. It might be more bitter than how it should be, because I intended to brew an English IPA at first. I like to feel the significant hop bitterness in my beers though, so I'm not unhappy with it..

  • Final notes:
    I find this one somewhat an original pale ale for my taste, and I will definitely brew it again . I might try a version with less bitterness but increasing the dry hops a little, as malt side tastes great. Increasing Chloride addition and/or decreasing Sulfade could also give the malt flavor a little boost. My water profile was more heavy on Sulfade.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-12 15:21 UTC
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