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Lucie's ESB

161 calories 18 g 330 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: LF&NM
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created Tuesday November 6th 2018
1.052
1.015
4.88%
50.41
13.22
5.47
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 3.75 84.7%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 7.1%
0.20 kg American - Victory0.2 kg Victory 34 28 4.7%
0.15 kg United Kingdom - Extra Dark Crystal 160L0.15 kg Extra Dark Crystal 160L 33 160 3.5%
4.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Target0.63 oz Target Hops Pellet 10 Boil 60 min 23.37 27.3%
0.63 oz Perle0.63 oz Perle Hops Pellet 8.2 Boil 60 min 19.16 27.3%
0.21 oz Northdown0.21 oz Northdown Hops Pellet 9.6 Boil 15 min 3.71 9.1%
0.42 oz East Kent Goldings0.42 oz East Kent Goldings Hops Pellet 5.4 Boil 15 min 4.17 18.2%
0.42 oz East Kent Goldings0.42 oz East Kent Goldings Hops Pellet 5.4 Dry Hop 7 days 18.2%
2.31 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 64 °C 90 min
Starting Mash Thickness: 2 L/kg
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Montreal, Quebec, Canada 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 49 92 0
Mash Chemistry and Brewing Water Calculator
 
Notes

DR57109 Maris Otter: Bairds
DR57448 CaraMunich Type 1: Weyermann
DR57158 Victory: Briess
PA40010 Extra Dark Crystal: Pauls Dark Crystal 200 - 250 EBC

HB58028 Target
HB58017 Perle (replacing Challenger)
HB58222 Northdown
HB58215 Kent Goldings

This yeast does not attenuate very well so we purposely mash at a low temperature (64C/148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Cool wort to 19C (66F) and aerate well. Ferment at 19-20C (66-68F) until complete. Dry hop as soon as krausen starts reducing. This yeast drops brilliantly clear without need of any clarifiers.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-06 04:29 UTC
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