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ESB v2

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.1 liter(s)
    Mash size
  • 25.9 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

13.6 BLG
5.6% ABV
12.6 SRM
Type Name Amount Yield EBC
Grain Chevalier Heritage 5 kg 87% 80 % 7
Grain Caramel/Crystal Malt - 120L 0.5 kg 8.7% 72 % 236
Grain Biscuit Malt 0.25 kg 4.3% 79 % 45
Sum 5.75 kg

Hops

42 IBU

Bitterness ratio 0.76 Very bitter

Use for Name Amount Time Alpha acid
Boil Challenger 50 g 60 min 6.1 %
Boil Challenger 30 g 20 min 6.1 %
Boil Challenger 70 g 0 min 6.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Irish Ale Ale Liquid 1400 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent CaSO4 7 g Mash 60 min
Water Agent Lactic Acid 8 g Mash 60 min
Water Agent Whirlfloc-T 2.5 g Boil 10 min

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