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The Speckled King's ESB

187 calories 18 carbs
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Beer Stats
Method: BIAB
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 187 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Saturday May 28th 2016
1.057
1.012
5.89%
35.48
10.13
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 92.3%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 7.7%
13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 22.1 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 20 min 13.38 50%
 
Mash Guidelines
Amount Description Type Temp Time
24 qt BIAB Infusion 152 °F 60 min
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Nothing but purified drinking water from Walmart. I haven't tested my southern Arkansas well water, but I know it's way too acidic and hard for this beer.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.13 32.5  
Grain absorption losses -1.63 -6.5  
Starting boil volume 6.5 26  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 5 20  
Hops absorption losses -0.08 -0.3  
Estimated amount in fermentor 4.93 19.7  
Total: 8.13 32.5
 
Notes

First off, this beer got its name because while I was conducting the mash my dog found a Speckled Kingsnake and since this was designed to be an ESB anyway....

Bring 6 gallons of water to 160° and then add grains(you BIAB people will be familiar with how to do this) while stirring to make sure everything is wetted. Temp should be in the neighborhood of 153° by now. Cover and let sit for an hour...although I always check the the temp every 20 minutes.
At end of mash just drain, squeeze and sparge with 1 gallon of water.

I rehydrate a pack of Nottingham Ale yeast and pitch it after I get a hydrometer sample.

Pretty simple process really, just keep the temps and times right and it should work out. I'm typing this as I'm waiting for the boil but experience tells me that it should end up being pretty close to what the recipe says. I'll update later.

Update! I have an OG of 1.054, pretty typical of my brewing style.

Anyhoo, I'll update later.

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  • Public: Yup, Shared
  • Last Updated: 2016-05-28 22:11 UTC