49 Fullers ESB Clone
All Grain Recipe
Submitted By: bbbilly05 (Shared)
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|Brewer: Mark Bilbrough|| |
|Batch Size: 5.00 gal||Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)|
|Boil Size: 7.88 gal||Style Guide: BJCP 2008|
|Color: 8.9 SRM||Equipment: Billy's Brew System|
|Bitterness: 35.5 IBUs||Boil 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|
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Calcium Chloride (Mash 60 min)
|11 lbs 11.73 oz
||Pale Malt, Maris Otter (3.0 SRM)
||Crystal Dark - 77L (Crisp) (75.0 SRM)
||Target [11.0%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Challenger [7.6%] - Boil 3 min
||Northdown [7.1%] - Boil 3 min
||Goldings, East Kent [5.4%] - Boil 3 min
||London ESB Ale (Wyeast Labs #1968)
||Goldings, East Kent [5.4%] - Dry Hop 5 days
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.
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
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.
Recommended changes include: use a no sparge mash, use the Simpson's Dark Crystal, and ferment at 17C to 20C.