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Xmas ESB

Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 24.05 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Trudgie53
Calories: 158 calories (Per 12ml)
Carbs: 15.6 g (Per 12ml)

Created: Tuesday November 4th 2025

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

30.9

SRM (morey):

8.6

Mash pH

5.5

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter	36.8	2.4	88.8%
325 g	Weyermann - Caramunich Type 1325 g Caramunich Type 1	33.5	35	7.2%
30 g	Crisp Malting - Crystal 60L30 g Crystal 60L	33.1	60	0.7%
100 g	Dingemans - Special B100 g Special B	33.1	125	2.2%
50 g	Flaked Barley50 g Flaked Barley	32	2.2	1.1%
4,505 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Charles Faram - Fuggles40 g Fuggles Hops	Pellet	5.6	Boil at 100 °C	60 min	28.36	58.8%
8 g	Charles Faram - Fuggles8 g Fuggles Hops	Leaf/Whole	5.6	Boil at 100 °C	15 min	2.56	11.8%
20 g	Centennial20 g Centennial Hops	Pellet	18	Whirlpool at 100 °C	0 min		29.4%
68 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Charles Faram - Fuggles (Pellet) 40 g Fuggles (Pellet) Hops	28.36	58.8%
8 g	Charles Faram - Fuggles (Leaf/Whole) 8 g Fuggles (Leaf/Whole) Hops	2.56	11.8%
20 g	Centennial (Pellet) 20 g Centennial (Pellet) Hops		29.4%
68 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14 L	Strike	68 °C	65 °C	60 min
19 L	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Protafloc	Fining	Boil	15 min.
1 tbsp	Yeast Nutrient	Water Agt	Boil	15 min.
4 ml	Lactic acid	Water Agt	Mash	1 hr.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
0.60 g	Epsom Salt	Water Agt	Mash	1 hr.
0.80 g	Epsom Salt	Water Agt	Sparge	1 hr.
3.60 g	Gypsum	Water Agt	Mash	1 hr.
4.90 g	Gypsum	Water Agt	Sparge	1 hr.
0.30 g	Salt	Water Agt	Mash	1 hr.
0.40 g	Salt	Water Agt	Sparge	1 hr.
1 ml	Lactic acid	Water Agt	Sparge	15 min.

Yeast

- British Pub Ale

Amount:	250 Milliliters	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 90.6 g Temp: 18 °C CO₂ Level: 1.9 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

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Public: Yup, Shared
Last Updated: 2025-11-05 11:57 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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