Browns Brewery Fullers ESB clone

All Grain Recipe

Submitted By: Beanie (Shared)
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Brewer: Alan Humphries
Batch Size: 7.13 galStyle: Strong Bitter (11C)
Boil Size: 9.55 galStyle Guide: BJCP 2015
Color: 11.7 SRMEquipment: BIAB Nano brewery 27 litre barch
Bitterness: 40.7 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.69 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1
11 lbs 0.37 oz Coopers Ale Malt (2.5 SRM) Grain 2
14.11 oz Corn, Flaked (1.3 SRM) Grain 3
1 lbs 1.64 oz Oats, Flaked (1.0 SRM) Grain 4
0.81 oz Target [10.8%] - First Wort Hops 5
0.71 oz Challenger [8.1%] - Boil 60 min Hops 6
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 7
0.71 oz Challenger [8.1%] - Dry Hop 14 days Hops 8
0.71 oz East Kent Goldings (EKG) [5.3%] - Dry Hop 3 days Hops 9

Taste Notes

Michael Metroka was the original brewer

Notes

Cooled with immersion chiller to 80-90, let cool further overnight in fridge. Pitched yeast let rise to 65°, ferment 2 weeks, let free rise to room temp for 3 days. Cold crash for 3 days them keg.

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