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Crisp English ESB

Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: John Neighbors
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Friday April 17th 2026

Tudor Dynasty

by Herr Braumeister

OG: 1.046 FG: 1.012 ABV: 4.6% IBU: 32

Best Bitter

OG: 1.042 FG: 1.008 ABV: 4.4% IBU: 28

Classic ESB

by Nosybear

OG: 1.051 FG: 1.015 ABV: 4.8% IBU: 35

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (rager):

30.1

SRM (morey):

10.3

Mash pH

5.2

Cost $

34.43

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4,449.70 g	Crisp Malting - Finest Maris Otter4449.7 g Finest Maris Otter	$ 3.04 / lb $ 29.82	36.8	2.4	90.5%
251 g	Briess - Caramel Malt - 60L251 g Caramel Malt - 60L	$ 1.30 / lb $ 0.72	35.4	60	5.1%
167 g	Castle Malting - Château Biscuit167 g Château Biscuit	$ 1.75 / lb $ 0.64	35	17	3.4%
20 g	US - Black Malt20 g Black Malt	$ 1.50 / lb $ 0.07	1	500	0.4%
30 g	Crisp Malting - Pale Chocolate30 g Pale Chocolate	$ 3.89 / lb $ 0.26	32.7	220	0.6%
4,917.70 g / $ 31.51

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
24 g	Hopsteiner - Challenger24 g Challenger Hops	$ 2.59 / oz $ 2.19	Pellet	7	Boil	60 min	22.8	42.9%
8 g	Artisan - Fuggle (UK)8 g Fuggle (UK) Hops	$ 2.59 / oz $ 0.73	Pellet	5	Boil	30 min	3.01	14.3%
20 g	Artisan - Fuggle (UK)20 g Fuggle (UK) Hops		Pellet	5	Whirlpool	0 min	2.2	35.7%
4 g	Hopsteiner - Challenger4 g Challenger Hops		Pellet	7	Boil	30 min	2.11	7.1%
56 g / $ 2.92

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Hopsteiner - Challenger (Pellet) 28 g Challenger (Pellet) Hops	$ 2.59 / oz $ 2.56	24.91	50%
28 g	Artisan - Fuggle (UK) (Pellet) 28 g Fuggle (UK) (Pellet) Hops	$ 2.59 / oz $ 2.56	5.21	50%
56 g / $ 5.12

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.02 gal		Strike	152 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 152 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
9.01 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

London, England

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
47	19	88	90	155	155.4
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day: 4/19/26, Start 8:12 A
Starting Temperatures: Air: 70 F, RH: XX%, Grist: XX F

MASH:
Grain Weight: 10.84 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: Target: 152 °F, Actual: 151
Grain Temperature: 73.2 °F
Volume of strike water: 16.26 (Quarts)
Temperature of strike water: 162.9 °F

MASH ADDITIONS
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 9.5 ml
Mash pH target: 5.52
Actual mash temp: 150.3 F Avg.
Liquor PH: 8.2

LAUTER:
XXX

BOIL:
Boil Length: 60 Min.
Boil Vol.: 9 gal. at 212 F
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Ending pH: 5.24

Cooling Ending, Starting Gravity: 1.047

BREWING PROCESS TIMES: (24 Hour)
MASH TIMES 11:27 AM

Start Time:	8:33	9:33 AM<br />
End Time:	9:36	9:48 AM<br />
Hours:Minutes	1:03	10:03 AM<br />
Minutes	63.00	<br />

VOURLOF TIMES 11:27 AM

Start Time:	9:36	9:41 AM<br />
End Time:	9:53	9:46 AM<br />
Hours:Minutes	0:17	9:51 AM<br />
Minutes	17	<br />

LAUTER TIMES

Start Time:	9:53	Target<br />
End Time:	10:47	10:42<br />
Hours:Minutes	0:54	<br />
Minutes	54	<br />

BOIL TIMES Target

Start Time:	10:56	11:56<br />
Actual End Time:	11:56	11:56 AM<br />
Hours:Minutes	1:00	12:11 PM<br />
Minutes	60	12:26 PM<br />

COOLING TO 67-70F TIMES

Start Time:	11:56<br />
End Time:	12:47<br />
Hours:Minutes	0:51<br />
Minutes	51<br />

KETTLE BOIL OFF, TRUB LOSS %

Start Kettle Volume gal. (Approx. 200F)	9<br />
End Kettle Volume gal. (Approx. 170F)	7.5<br />
Kettle Loss gal.	1.5<br />
Kettle Loss qts.	6.0<br />
Boil  Period hrs.	1.00<br />
Loss in qt./hr.	6.0<br />
%  Reduction	16.67%<br />

BREW DAY TIMES-Start to Finish

Start Time:	9:25<br />
End Time:	13:45<br />
Hours:Minutes	4:20<br />
Minutes	260<br />

Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
SG:1.055
Cool Down IPA

					<br />

Date Day Day # Action
10/06/25 Monday 1 Temp set to 66
10/07/25 Tuesday 2 Tempset to 67
10/08/25 Wednesday 3 Tempset to 67
10/09/25 Thursday 4 Tempset to 67
10/10/25 Friday 5 Temp set to 67
10/11/25 Saturday 6 Temp set to 67
10/12/25 Sunday 7 Temp set to 68, DRY HOP
10/13/25 Monday 8 Tempset to 68
10/14/25 Tuesday 9 Temp set to 69
10/15/25 Wednesday 10 Temp set to 60
10/16/25 Thursday 11 Temp set to 69
10/17/25 Friday 12 Cold crash
10/18/25 Saturday 13 Cold crash
10/19/25 Sunday 14 Keg

		<br />

	<br />
	<br />

Hydrometer FG: 1.006

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
Slow Initial fermentation

TASTING NOTES:
XX.

MISC. NOTES:
Mild aroma, not much fruit aroma compared to prior of similar hop regimen

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-04-19 20:32 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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