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Plaid Button Up ESB

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created Tuesday September 10th 2019
1.063
1.012
6.64%
39.2
12.59
5.41
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 77.6%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 8.6%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 8.6%
0.60 lb Corn Sugar - Dextrose0.6 lb Corn Sugar - Dextrose - (late addition) 42 0.5 5.2%
11.6 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Admiral0.5 oz Admiral Hops Pellet 14.1 Boil 60 min 26.2 50%
0.50 oz Admiral0.5 oz Admiral Hops Pellet 14.1 Boil 15 min 13 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17.6 qt Infusion 150 °F 60 min
11.9 qt Batch Sparge 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 psi       CO2 Level: 1.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Strong Bitter, ABV 6.64%, IBU 39.2, SRM 12.59, Fermentables: (Maris Otter Pale, Crystal 55L, Biscuit, Corn Sugar - Dextrose) Hops: (Admiral) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-26 03:21 UTC
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