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ESB

174 calories 21 carbs
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.94 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel
Calories: 174 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Tuesday February 21st 2017
1.052
1.017
4.59%
51.92
13.2
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 92.1%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4.6%
0.25 lb American - Caramel / Crystal 150L0.25 lb Caramel / Crystal 150L 33 150 2.3%
1.70 oz United Kingdom - Extra Dark Crystal 160L1.7 oz Extra Dark Crystal 160L 33 160 1%
10.86 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 First Wort 0 min 22.65 40%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 28.05 30%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 1 min 1.21 30%
 
Mash Guidelines
Amount Description Type Temp Time
32 qt Infusion 153 °F 75 min
Starting Mash Thickness: 3 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each whirfloc Fining Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

All water used was spring water from Food Lion.

Mashed in with 28.25 quarts at 160.

Collected 6.5 gallons just from bag draining, squeezed out another .25 gallons for 6.75 going into kettle. 75 minute boil, ended up with just under 5 gallons of wort at 10.062. Added half a gallon of spring water to dilute. Approximately 5.3 gallons in fermentor.

Actual OG 10.056

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-02 19:32 UTC
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