49 Fullers ESB Clone

All Grain Recipe

Submitted By: bbbilly05 (Shared)
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Brewer: Mark Bilbrough
Batch Size: 5.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 7.88 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: Billy's Brew System
Bitterness: 35.5 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
11 lbs 11.73 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
9.88 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 4
0.67 oz Target [11.0%] - Boil 60 min Hops 5
0.50 Whirlfloc Tablet (Boil 15 min) Misc 6
0.53 oz Challenger [7.6%] - Boil 3 min Hops 7
0.53 oz Northdown [7.1%] - Boil 3 min Hops 8
0.11 oz Goldings, East Kent [5.4%] - Boil 3 min Hops 9
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10
0.74 oz Goldings, East Kent [5.4%] - Dry Hop 5 days Hops 11

Notes

Can you Brew It recipe for Fuller's ESB This was deemed "not cloned." All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). If you brew this, please reply with your results for discussion. OG 1060 SRM 10.4 34.7 IBU 90 minute boil 5.83kg Marris Otter 310g British Crystal Malt* 19g Target 11%AA at 60min 15g Challenger 7.5%AA at 3min 15g Northdown 8.5%AA at 3min 3g Goldings 4.75%AA at 3min 21g Goldings dry hop WLP002 Water is burtonized with gypsum. The fermentation schedule given by the brewer was quite convoluted, but Jamil recommended to ferment at 17C, raise to 20C over the course of fermentation. Mash at 148F for 60min *Jamil clarified that he recommended Simpson's British Dark Crystal which is available from Northern Brewer. Discussion notes: Recommended changes include: use a no sparge mash, use the Simpson's Dark Crystal, and ferment at 17C to 20C.