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[40] Cherry ESB

Method: BIAB
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.7 liters
Post Boil Size: 19.25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: David Russell
Calories: 10627 calories (Per 17L)
Carbs: 1071.1 g (Per 17L)

Created: Monday December 22nd 2025

Original Gravity:

1.067

Final Gravity:

1.016

ABV (standard):

6.7%

IBU (tinseth):

64.8

SRM (morey):

8.3

Mash pH

5.9

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.20 kg	Crisp Malting - Finest Maris Otter5.2 kg Finest Maris Otter	36.8	2.4	91.3%
0.23 kg	Crisp Malting - Caramalt0.227 kg Caramalt	37	12	4%
0.15 kg	Torrified Wheat0.15 kg Torrified Wheat	36	2	2.6%
0.12 kg	Crisp Malting - Crystal Dark - 77L0.12 kg Crystal Dark - 77L	33.1	77	2.1%
5.70 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
90 g	Fuggles90 g Fuggles Hops	Pellet	4.5	Boil at 100 °C	60 min	58.21	64.3%
50 g	Fuggles50 g Fuggles Hops	Pellet	4.5	Hop Stand at 100 °C	0 min	6.62	35.7%
140 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
140 g	Fuggles (Pellet) 140 g Fuggles (Pellet) Hops		64.83	100%
140 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	67 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 kg	Cherries		Flavor	Primary	7 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/4 AMS – Mash 14.8ml, Sparge 14.8ml Mash – DWB – 8.3g
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 0
5/10
Malt Miller Kit (I added fruit)

ABV: 6.4%
Yeast: S-04
Attenuation: 75%
My attenuation: 79%
Aroma: Neutral.
Do differently:

Recipe: OG: 1055 FG: 1012 ABV: 5.6%
Achieved: OG: 1058 FG: 1012 ABV: 6.4%

Notes:

Robs English ESB. A classic British ESB, with lots of malt taste and classically hopped with East Kent Goldings.
I swapped hops for Styrian Golding and Fuggles as used the East Kent for my next Fullers 1845 brew.
Also swapped yeast for S-04 for same reason
Added fruit to a make a change. Thinking Badger Cranberry Poacher which uses damsons.
The 90g Fuggles as bittering is high but with fruit might balance.
Got A LOT BETTER after 4 months.

Do again: No.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-03 11:51 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 £	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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