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ESB 25L Batch - Brew it Bru

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25.4 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 246 calories (Per 0.440L)
Carbs: 25.5 g (Per 0.440L)

Created: Thursday June 23rd 2022

Simplified esb

by Dean Strickland

OG: 1.054 FG: 1.016 ABV: 5.0% IBU: 43

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

6.0%

IBU (tinseth):

35.9

EBC (ebcmorey):

27.5

Mash pH

n/a

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5 kg	Simpsons - Finest Pale Ale Maris Otter5 kg Finest Pale Ale Maris Otter	37	5.44	78.7%
400 g	Simpsons - Crystal T50400 g Crystal T50	34	131.93	6.3%
650 g	Cane Sugar650 g Cane Sugar	46		10.2%
200 g	Weyermann - Pale Wheat200 g Pale Wheat	36	3.84	3.1%
100 g	Simpsons - Chocolate Malt100 g Chocolate Malt	31.7	1183.34	1.6%
6,350 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Northern Brewer40 g Northern Brewer Hops	Pellet	10.5	Boil	30 min	31.43	66.7%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	6.3	Boil	10 min	4.45	33.3%
60 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Northern Brewer (Pellet) 40 g Northern Brewer (Pellet) Hops	31.43	66.7%
20 g	East Kent Goldings (Pellet) 20 g East Kent Goldings (Pellet) Hops	4.45	33.3%
60 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.4 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	67 °C	67 °C	60 min
	Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge	Infusion	75 °C	75 °C	10 min
16 L	Add sparge water until a pre boil volume of 28L has been reached	Sparge	75 °C	75 °C	20 min
Starting Mash Thickness: 2.8 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Yeast Nutrient	Other	Mash	15 min.
5 g	Irish Moss	Fining	Mash	15 min.
40 g	Gypsum	Water Agt	Mash	1 hr.
12 g	Epsom Salt (MgSO4)	Water Agt	Mash	0 min.
3 g	Canning Salt	Water Agt	Mash	0 min.
10 g	Baking Soda	Water Agt	Mash	0 min.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	11 Grams	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 158.1 g Temp: 20 °C CO₂ Level: 2.3 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

Last Updated and Sharing

285

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Brews

Public: Yup, Shared
Last Updated: 2022-06-23 09:51 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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