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English Pale Ale

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Sebastián Borrachia Diéguez
Hop Utilization: 91%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Thursday August 28th 2025

Simplified esb

by Dean Strickland

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

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

41.0

EBC (ebcmorey):

27.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.80 kg	Agrária - Pilsner Malt3.8 kg Pilsner Malt	37	3.84	82.6%
200 g	Maltear - Caramelo 60200 g Caramelo 60	34	158.62	4.3%
200 g	Dingemans - Biscuit200 g Biscuit	34.5	57.21	4.3%
220 g	Castle Malting - Château Special Belgium220 g Château Special Belgium	34	305.39	4.8%
150 g	Grain Millers - Rolled Oats150 g Rolled Oats	33	4.37	3.3%
30 g	Weyermann - Roasted Barley30 g Roasted Barley	29.9	1151.32	0.7%
4,600 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Barth-Haas - Hallertauer Magnum18 g Hallertauer Magnum Hops	Pellet	12	Boil	60 min	28.67	18.8%
29 g	Willamette29 g Willamette Hops	Pellet	4.5	Boil	20 min	10.49	30.2%
29 g	Willamette29 g Willamette Hops	Pellet	4.5	Whirlpool at 80 °C	0 min	1.83	30.2%
20 g	Willamette20 g Willamette Hops	Pellet	4.5	Dry Hop	0 days		20.8%
96 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Barth-Haas - Hallertauer Magnum (Pellet) 18 g Hallertauer Magnum (Pellet) Hops	28.67	18.8%
78 g	Willamette (Pellet) 78 g Willamette (Pellet) Hops	12.32	81.2%
96 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	MASH	Infusion	72 °C	67 °C	60 min
15 L	Sparge-MashOUT	Sparge	67 °C	76 °C	20 min
Starting Mash Thickness: 3.95 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
4.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.60 g	Epsom Salt	Water Agt	Mash	1 hr.
8.60 g	Gypsum	Water Agt	Mash	1 hr.
1.40 g	Baking Soda	Water Agt	Mash	1 hr.
1.50 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	5 min.
5 g	Yeast Nutrient	Other	Primary	0 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 61 g Temp: 21 °C CO₂ Level: 1.6 Volumes

Target Water Profile

Mid-Term London-Burton Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
130	10	20	70	170	110
Mid-Term London-Burton Water Profile for an English Pale Ale – ESB: Balancing tradition and modern taste: inspired by the famously dry Burton water, but softened to suit today’s palate, this profile delivers the characteristic Burton hoppiness while retaining the smoothness and full-bodied richness of London-style beers.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-08-30 04:47 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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