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ESB SMASH (BIAB) 02

193.89 calories 18.09 g 12 oz
Beer Stats
Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Blackmuse
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday July 23rd 2014
1.059
1.012
6.1%
49.61
16.97
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Munich Dark6 lb Munich Dark 37 15.5 90.6%
10 oz Castle - Chateau Abbey malt10 oz Castle - Chateau Abbey malt 33 17.4 9.4%
6.63 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Phoenix0.75 oz Phoenix Hops Pellet 10 Boil 30 min 40.27 37.5%
0.25 oz Phoenix0.25 oz Phoenix Hops Pellet 10 Boil 10 min 6.33 12.5%
1 oz Phoenix1 oz Phoenix Hops Pellet 10 Boil 1 min 3.01 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Single Infusion Infusion 150 °F 60 min
3 gal Mash Out Temperature 168 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 124 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Buy 2 packs of Danstar Nottingham dry yeast.

Phoenix is said to have Molasses/Chocolate/Spicy characteristics.

Mash in at 2.5 gallons of water.

Sparge with 2 gallons of water warmed to 170 degrees. This should bring the boil water level to something between 4 and 4.5 gallons.

Boil with an open lid again and a nice roiling boil like last time.

** This method worked great! Originally set for 63% conversion 1.051 OG but instead hit 77% conversion and a 1.062 OG! :)

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  • Public: Yup, Shared
  • Last Updated: 2015-05-15 02:30 UTC
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