Bearly British ESB Beer Recipe | Extract Extra Special/Strong Bitter (ESB) | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Bearly British ESB

173 calories 20.1 g 12 oz
Beer Stats
Method: Extract
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Vaughn
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Thursday April 13th 2017
1.052
1.016
4.8%
43.8
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 12%
6.60 lb Liquid Malt Extract - Maris Otter6.6 lb Liquid Malt Extract - Maris Otter 36 4 79%
7.60 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb United Kingdom - Crystal 90L0.75 lb Crystal 90L 33 90 9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - UK Target1 oz UK Target Hops Pellet 10 Boil 60 min 22.84 33.3%
0.50 oz Indie Golding0.5 oz Indie Golding Hops Pellet 4.6 Boil 15 min 2.61 16.7%
0.50 oz Indie Golding0.5 oz Indie Golding Hops Pellet 4.6 Boil 1 min 0.23 16.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 13 Hopback at 180 °F 0 min 8.85 16.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 13.6 Hopback at 180 °F 0 min 9.26 16.7%
3 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:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
"Bearly British ESB" Extra Special/Strong Bitter (ESB) beer recipe by Vaughn. Extract, ABV 4.75%, IBU 43.78, SRM 10.75, Fermentables: (Dry Malt Extract - Light, Liquid Malt Extract - Maris Otter) Steeping Grains: (Crystal 90L) Hops: (UK Target, Indie Golding, Citra, Mosaic)
Brewer's Friend Logo
Last Updated and Sharing
 
546
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-13 19:25 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