ESBnut Beer Recipe | Partial Mash Strong Bitter | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

ESBnut

163 calories 18.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Tuesday February 7th 2017
1.049
1.015
4.4%
38.8
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.65 lb Dry Malt Extract - Light5.65 lb Dry Malt Extract - Light 42 4 57.9%
5.80 oz American - Caramel / Crystal 40L5.8 oz Caramel / Crystal 40L 34 40 3.7%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.6%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 20.5%
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 15.4%
9.76 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 9.8 Boil 60 min 31.85 45.5%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 3.8 Boil 15 min 3.68 27.3%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 3.4 Boil 15 min 3.29 27.3%
2.75 oz / 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 224 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

11C Strong Bitter
Used Lallamond London ESB
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast

Bring 1/2 gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the malt extract syrup, dry malt extract and bittering hops. Bring the total volume in the brewpot to 2.5 gallons. Boil for 45 minutes, then add the flavor hops and Irish moss. Boil for 13 minutes, then add the aroma hops. Boil for 2 minutes, then remove the pot from the stove. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F.

Ferment at 68° F for 7 days then rack into secondary. Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.

Brewer's Friend Logo
Last Updated and Sharing
 
482
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-10 20:11 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top