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ESB - Brew it Bru

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simon Taylor - Brew It Bru
Calories: 229 calories (Per 0.440L)
Carbs: 22.8 g (Per 0.440L)

Created: Wednesday June 22nd 2022

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

32.8

EBC (ebcmorey):

27.5

Mash pH

n/a

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4 kg	Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter	37	5.44	84.1%
325 g	Simpsons - Crystal T50325 g Crystal T50	34	131.93	6.8%
80 g	Simpsons - Chocolate Malt80 g Chocolate Malt	31.7	1183.34	1.7%
150 g	Weyermann - Pale Wheat150 g Pale Wheat	36	3.84	3.2%
200 g	Cane Sugar200 g Cane Sugar - (late boil kettle addition)	46		4.2%
4,755 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Barth-Haas - Northern Brewer16 g Northern Brewer Hops	Pellet	10.5	Boil	60 min	22.37	24.2%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	6.3	Boil	15 min	10.41	37.9%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	6.3	Boil	0 min		37.9%
66 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 g	Barth-Haas - Northern Brewer (Pellet) 16 g Northern Brewer (Pellet) Hops	22.37	24.2%
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops	10.41	75.8%
66 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.64 L	Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag	Strike	74 °C	67 °C	60 min
	Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge	Steeping	75 °C	75 °C	10 min
14 L	Add sparge water until a pre boil volume of 24L has been reached	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	11 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 118.3 g Temp: 20 °C CO₂ Level: 2.2 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

The cane sugar (regular white sugar can be added when there is 15 minutes left on the boil. Dissolve the sugar in some of the hot wort and then add back to the boil pot.

Ensure that you take a hydrometer reading once the wort has cooled down to at least 24C.

Remember to aerate the wort before pitching the yeast and try to maintain a stable fermentation temperature until primary fermentation is complete.

You can add your priming sugar to the batch before bottling. Try not to disturb the trub at the bottom of the fermenter when doing this.

Last Updated and Sharing

178

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Brews

Public: Yup, Shared
Last Updated: 2022-06-22 11:27 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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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