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ESB 2023

Method: Partial Mash
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.2 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 42% (brew house)
Source: Copper Dome Zymurgy
No Chill: 60 minute extended hop boil time
Hop Utilization: 99.278%
Calories: 128 calories (Per 12oz)
Carbs: 7.6 g (Per 12oz)

Created: Sunday June 25th 2023

Original Gravity:

1.040

Final Gravity:

1.002

ABV (standard):

5.0%

IBU (tinseth):

12.1

SRM (morey):

1.9

Mash pH

5.8

Cost $

41.76

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	Generic - Cane Sugar8 lb Cane Sugar - (late boil kettle addition)	$ 2.00 / lb $ 16.00	46	0	44.4%
10 lb	Viking - Pilsner Malt10 lb Pilsner Malt	$ 1.80 / Pounds $ 18.00	37	1.9	55.6%
18 lbs / $ 34.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Artisan - Mandarina Bavaria25 g Mandarina Bavaria Hops	$ 2.00 / oz $ 1.76	Pellet	7	Boil at 210 °F	60 min	12.13	100%
25 g / $ 1.76

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Artisan - Mandarina Bavaria (Pellet) 25 g Mandarina Bavaria (Pellet) Hops	$ 2.00 / oz $ 1.76	12.13	100%
25 g / $ 1.76

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Batch Sparge	165 °F	152 °F	120 min
1 gal	Pour over	Sparge	200 °F	200 °F	5 min

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:	$ 6.00 / Each $ 6.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	85 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 246 B cells required

$ 6.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F CO₂ Level: 1.02 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	75	6	75	80	110
Add 1 oz Epsom salt to adjust Ph.
Mash Chemistry and Brewing Water Calculator

Notes

Recipe: Inspired by "Scottish Ale" produced by High Cotton Brewing of Memphis, Tennessee. It's labeled as 5.5ABV - 17IBU and 1.056 OG (See pics)
Belgian Candy Syrup: 3lbs of cane sugar was used with the addition of citric acid to create an inverted sugar... Sucrose to Glucose.

Brew Day: No big problems. I used the Australian "No Chill" method. This recipe/style has a low IBU with little hop essence. No chill should work better to help maintain bittering without preserving the hop essence.

Recipe Photos

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2023-12-31 10:24 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

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