ESB / ASB Beer Recipe | All Grain Strong Bitter | Brewer's Friend
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ESB / ASB

167 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 54 liters (ending kettle volume)
Pre Boil Size: 59.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 167 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Friday October 26th 2018
1.054
1.017
4.9%
28.4
15.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.80 kg United Kingdom - Maris Otter Pale9.8 kg Maris Otter Pale 38 3.75 75%
2.09 kg American - Caramel / Crystal 60L2.09 kg Caramel / Crystal 60L 34 60 16%
0.48 kg Belgian - Biscuit0.48 kg Biscuit 35 23 3.7%
0.70 kg Belgian - CaraVienne0.7 kg CaraVienne 34 20 5.4%
13.07 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops Pellet 6.9 Boil 60 min 8.19 13.9%
55 g Cascade55 g Cascade Hops Pellet 6.9 Boil 30 min 13.84 30.6%
100 g Cascade100 g Cascade Hops Pellet 6.9 Whirlpool at 75 °C 0 min 6.39 55.6%
180 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 252 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 21 3 100 75 270
Mash Chemistry and Brewing Water Calculator
"ESB / ASB" Strong Bitter beer recipe by IlGus. All Grain, ABV 4.87%, IBU 28.42, SRM 15, Fermentables: (Maris Otter Pale, Caramel / Crystal 60L, Biscuit, CaraVienne) Hops: (Cascade) Other: (Calcium Chloride, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-01-03 16:37 UTC
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