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ESB / Strong Bitter - 1 gallon batch

182 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Drei Katzen Brewing
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Monday January 22nd 2018
1.055
1.014
5.4%
40.8
12.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Muntons - Maris Otter1.75 lb Maris Otter 38 2.3 89.6%
1 oz American - Victory1 oz Victory 34 28 3.2%
1 oz Aromatic Malt1 oz Aromatic Malt 35 20 3.2%
1 oz Briess - Caramel Malt - 90L1 oz Caramel Malt - 90L 34.5 90 3.2%
0.25 oz Belgian - De-Bittered Black0.25 oz De-Bittered Black 34 566 0.8%
31.25 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Calypso4.5 g Calypso Hops Pellet 12 Boil 60 min 40.78 100%
4.50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 qt 3 quarts of mash water with salts/acid added if needed. Strike around 158-160 to settle into a mash temp of 151. Strike 151 °F 60 min
3 qt sparge with 170 water until you get to your boil volume based upon your boil off rate (for me, 3 quarts for a total starting boil volume of just under 1.5 gallons) Sparge -- --
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
6 Grams
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.7 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Kansas City, MO, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.8 16 64 82.3 59 0.7
Mash Chemistry and Brewing Water Calculator
 
Notes

Really tasty, fairly simple ESB. Have made it a few times and always run through it quickly.

I personally like to ferment s04 at 63 degrees to get that balance of a little English ale yeast tart but with few esters.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-14 19:55 UTC
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