Fumihiro's Fullers-like ESB

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Strong Bitter (11C)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 12.3 SRMEquipment: My Equipment #1
Bitterness: 45.2 IBUsBoil Time: 90 min
Est OG: 1.054 (13.4° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
0.50 Campden Tablets (Mash 90 min) Misc 2
0.50 Campden Tablets (Mash 90 min) Misc 3
8 lbs 9.57 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 4
1 lbs 0.23 oz Munich (DURST MALZ) (17.0 SRM) Grain 5
8.11 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 6
4.06 oz Biscuit (Dingemans) (22.5 SRM) Grain 7
4.06 oz Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 8
2.12 oz Honey Malt (25.0 SRM) Grain 9
2.12 oz Special B (Castle Malting) (152.3 SRM) Grain 10
0.71 oz Magnum [14.5%] - First Wort Hops 11
1.00 tsp Irish Moss (Boil 15 min) Misc 12
0.49 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 13
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 14
0.99 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 15
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 16

Notes

Treat both the mashing water and the sparging water with 1/12 tsp of Campden powder. Also add 1/2 tsp of gypsum to the mashing water. 1 step temperature mashing with mash-out. Mash-in at 67C and keep there for 90 min, then raise to 75.6C and keep there for 10 min. for mash-out. Fly sparge with 18.38 litterts at 75.6C. The yeast is actually Morgan's Premium Ale yeast from Australia.

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