Browns Brewery Fullers ESB clone 
All Grain Recipe
Submitted By: Beanie (Shared)
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| Brewer: Alan Humphries | |
| Batch Size: 7.13 gal | Style: Strong Bitter (11C) |
| Boil Size: 9.55 gal | Style Guide: BJCP 2015 |
| Color: 11.7 SRM | Equipment: BIAB Nano brewery 27 litre barch |
| Bitterness: 40.7 IBUs | Boil 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 brewerNotes
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.This Recipe Has Not Been Rated
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