Fullers ESB 2 1 All Grain Bryan 21.0000000 29.0416667 60.0000000 70.0000000 Target 1 United Kingdom 11.0000000 0.0150000 Boil Used for: English ales and lagers Aroma: Robust aroma and flavor Substitutes: East Kent Goldings Bittering
Leaf
5.0000000 50.0000000 15.00 g 10.00 g 60.0 min Challenger 1 United Kingdom 5.9000000 0.0060000 Boil Variant of Northern Brewers heritage Used for: Both aroma and bittering for ales and lagers Aroma: Fruity in flavor, spicy aroma, blends well Substitutes: N/A Gives a full-bodied rounded bitterness in copper, with crisp fruity straw like later. An excellent all round hop with good alpha and aroma properties. As the main copper hop it provides a refreshing, full bodied, rounded bitterness which provides an excellent platform for a late hop. As the late addition it can give a very crisp, fruity character which has proved very popular in many beers. Aroma
Leaf
4.0000000 25.0000000 6.00 g 120.00 g 60.0 min Northdown 1 United Kingdom 8.5000000 0.0060000 Boil Variation of Northern Brewers hops grown in England. Used for: Bittering in English ales Aroma: Good bittering, flavor and aroma Substitutes: Northern Brewer Both
Leaf
5.5000000 15.0000000 6.00 g 60.00 g 60.0 min East Kent Goldings (EKG) 1 United Kingdom 5.0000000 0.0100000 Boil Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta Both
Pellet
3.5000000 35.0000000 10.00 g 0.00 g 10.0 min East Kent Goldings (EKG) 1 United Kingdom 5.0000000 0.0099999 Dry Hop Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta Both
Pellet
3.5000000 35.0000000 10.00 g 0.00 g 60.0 min Extra Pale Maris Otter (Crisp) 1 Grain 4.3000010 82.5000000 1.5736041 FALSE United Kingdom Crisp Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 1.5000000 4.0000000 50.0000000 11.7000000 100.0000000 TRUE 0.0000000 4.30 kg 5.00 kg 1.0379500 3.1 EBC Pale Liquid Extract Crystal Malt - 60L (Thomas Fawcett) 1 Grain 0.8000002 74.4000000 60.0000000 FALSE United Kingdom Thomas Fawcett & Sons Caramel or crystal malt from Thomas Fawcett. Adds Toffee caramel flavor. Improves head retention and body. 1.5000000 4.5000000 0.0000000 11.7000000 10.0000000 FALSE 0.0000000 0.80 kg 0.00 kg 1.0342240 118.2 EBC Lactic Acid 1 Water Agent Mash 0.005022 FALSE Mash pH Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 5.02 ml 0.00 ml 60.0 mins 18.93 L Epsom Salt (MgSO4) 1 Water Agent Mash 0.002308 TRUE Water Agent Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 2.31 g 0.00 g 60.0 mins 15.30 L Salt 1 Water Agent Mash 0.001517 TRUE Water Agent Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. 1.52 g 0.00 g 60.0 mins 15.30 L Lactic Acid 1 Water Agent Sparge 0.006985 FALSE Mash pH Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 6.99 ml 0.00 ml 60.0 mins 18.93 L Epsom Salt (MgSO4) 1 Water Agent Sparge 0.002904 TRUE Water Agent Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 2.90 g 0.00 g 60.0 mins 19.25 L Salt 1 Water Agent Sparge 0.001908 TRUE Water Agent Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. 1.91 g 0.00 g 60.0 mins 19.25 L Irish Moss 1 Fining Boil 0.002464 FALSE Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.50 tsp 0.00 tsp 10.0 mins 18.93 L NBS Clarity 1 Fining Primary 0.000500 FALSE Significantly reduces gluten and chill haze. NBS Clarity is added a at a rate of .5ml per 20-25 litre brew and is added at the same time as pitching yeast. The effect of NBS Clarity is reduce chill haze in the final product. Another great benefit of using NBS Clarity is that it significantly reduces gluten, usually resulting in a product testing under 20ppm. 0.50 ml 15.00 ml 0.0 mins 20.00 L Saturated Fruity NEIPA Yeast 1 Ale
Dry
0.3880136 FALSE WHCLAB Saturated Fruity NEIPA Yeast 18.8888889 22.2222222 Medium 75.0000000 Saturated yeast is an excellent choice for brewing New England IPA (NEIPA) styles. This yeast strain produces a hazy, juicy, and fruity beer with a soft mouthfeel, which is a hallmark of NEIPA. The esters produced by this yeast strain contribute to the beer’s flavor and aroma, which complements the hops’ fruity and tropical notes used in the style via a good level of bio transformation. Additionally, the yeast provides good haze stability, contributing to the haze that is desirable in NEIPA styles. One of the key features of Saturated is its ability to produce a rich, full-bodied beer with a creamy mouthfeel. This yeast strain produces a complex array of esters that contribute to the beer’s flavor profile, including fruity notes of stone fruit such as mango, peach and Pineapple with hints of vanilla. The yeast also has a lower attenuation, which means that it leaves more residual sweetness in the beer, resulting in a fuller mouthfeel. Beer Styles: Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs 0 0 FALSE 0.39 18.9 C 22.2 C 0.0 pkg 2020-05-08 Reading (Murphys Analysis, May 2025) 1 34.5490551 111.0000000 279.0000000 18.0000000 31.0000000 12.0000000 2.0000000 7.9000000 34.55 L Bryan Fly Sparge 20l 1 29.0416667 21.0000000 44.9997407 4.0823316 0.3000000 0.0000000 4.0000000 10.3299857 60.0000000 TRUE 0.4000000 0.0000000 100.0000000 4.0000000 Current 35l boiler 29.04 L 21.00 L 45.00 L 4.08 kg 0.00 L 4.00 L 0.40 L 0.00 L Single Infusion, Full Body, No Mash Out 1 22.2222222 22.2222222 75.5555556 $ph 144.0000000 0.3000000 FALSE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 22.2 C 22.2 C 75.6 C 4.08 kg Mash In 1 Infusion 13.3004906 45.0000000 68.8888889 2.0000000 68.8888889 Add 15.30 L of water at 74.8 C 2.608 l/kg 0.00 L 74.8 C 68.9 C 15.30 L 30.0000000 1.0460000 1.0100000 4.5176600 2 4.0000000 19.4444444 10.0000000 19.4444444 7.0000000 30.0000000 18.3333333 Bottle with 111.76 g Corn Sugar FALSE Corn Sugar 1.0000000 0.5000000 21.1111111 21.1 C 2026-05-08 10:46:19 1.053 SG 1.015 SG 10.9508597 27.8 IBUs Tinseth 5.0 % 4.7 % 54.7 % 151.5868530 21.00 L 29.04 L 1.046 SG 1.010 SG 19.4 C 19.4 C 18.3 C 18.3 C