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ESB - Beer 72

184.15 calories 17.64 g 330 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Mig
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Friday April 19th 2019
1.056
1.012
5.82%
39.5
12.13
5.46
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 66.7%
1 kg United Kingdom - Cara Malt1 kg Cara Malt 35 17.5 13.3%
500 g Belgian - Aromatic500 g Aromatic 33 38 6.7%
500 g German - Caramel Wheat500 g Caramel Wheat 34 46 6.7%
500 g German - Melanoidin500 g Melanoidin 37 25 6.7%
7.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Leaf/Whole 7.3 Boil 60 min 24.25 26.3%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 15 min 10.15 21.1%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 5 min 5.1 26.3%
50 g Challenger50 g Challenger Hops Leaf/Whole 7.3 Boil 0 min 26.3%
190 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
23.75 L Infusion 68 °C 90 min
25 L Sparge 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
3 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 135g       CO2 Level: 1.02 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
121.3 5 24.8 130.7 104.5 105.9
Estimated Mash pH = 5.43
Pre-boil pH = 5.30
Post-boil pH = 5.30!
Beer pH =
Mash Chemistry and Brewing Water Calculator
 
Notes

ESB Danstar 3 x 11g

Racked on 22/04/19
02-05-19 Gravity still 1022 so yeast readded and 2 x 11g US-05.
19-05-19 Garvity hit 1012/13 (attenuation up top 77%) placed in Brew Fridge at 17C and brought down to 4C in 24 hours.
15-07-19 Back to Room temp 21 to 24c
29-07-19 Return to Brew fridge at 18C
01-09-19 Gravity = 1012

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-06 16:25 UTC
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