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ESB - Beer 68

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 33.35 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Mig
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Wednesday July 4th 2018

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

5.9%

IBU (tinseth):

40.9

SRM (morey):

12.4

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Pale Ale5 kg Pale Ale	38	3.4	65.5%
1 kg	United Kingdom - Cara Malt1 kg Cara Malt	35	17.5	13.1%
500 g	Belgian - Aromatic500 g Aromatic	33	38	6.5%
500 g	German - Caramel Wheat500 g Caramel Wheat	34	46	6.5%
135 g	Corn Sugar - Dextrose135 g Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	1.8%
500 g	American Victory Malt500 g American Victory Malt	34	21	6.5%
7,635 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Challenger50 g Challenger Hops	Leaf/Whole	6.4	Boil	60 min	22.11	25%
50 g	Cascade50 g Cascade Hops	Leaf/Whole	6	Boil	15 min	10.29	25%
50 g	Cascade50 g Cascade Hops	Leaf/Whole	6	Boil	5 min	4.13	25%
50 g	Challenger50 g Challenger Hops	Leaf/Whole	6.4	Boil	5 min	4.41	25%
200 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Challenger (Leaf/Whole) 100 g Challenger (Leaf/Whole) Hops	26.52	50%
100 g	Cascade (Leaf/Whole) 100 g Cascade (Leaf/Whole) Hops	14.42	50%
200 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.75 L		Infusion	--	68 °C	90 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Whirlfloc	Fining	Boil	20 min.
2 each	camden tab	Water Agt	Other	0 min.
12 g	Calcium Chloride	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Danstar - London ESB Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 369 B cells required

M10 craft series to boost FG to maybe 1.015

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 369 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 135g CO₂ Level: 1.85 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	5	25	130	104	100
Gypsum - 8g Epsom salt-1g Cal Chloride - 12g Baking Soda - 2g +1g at preboil Est Mash pH 5.43 Actual Mash pH 5.22 Pre-boil pH 5.29 + 4g Chalk =5.36 pre boil PH now. 5.36 and alkalinity raised Beer pH = 4.33
Mash Chemistry and Brewing Water Calculator

Notes

2x 11g of Danstar London ESB
1x 11g of MJ M10 workhorse

330 Billiomns Cells of 342 needed

11-07-18 Racked but gravity 1.022

15-07-18 Gravity 1.021 so cleaned (original) yeast slurry added
back to beer.

23-08-18 FG 1.015 so Cold Crashed

05-08-18 Racked and bottled Bottled with 135g Dextrose and sterile water (total liquid 350ml).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-09-05 18:52 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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