Fuller's ESB III

Brewer: Jonny & Winston
Batch Size: 5.50 gal	Style: Strong Bitter (11C)
Boil Size: 6.46 gal	Style Guide: BJCP 2021
Color: 12.3 SRM	Equipment: Junebug Brewing
Bitterness: 32.3 IBUs	Boil Time: 75 min
Est OG: 1.054 (13.3° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.78 gal	Distilled Water	Water	1
2.53 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.66 g	Calcium Chloride (Mash 60 min)	Misc	3
9 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	4
1 lbs	Caramel/Crystal Malt - 60L (Muntons) (60.0 SRM)	Grain	5
8.00 oz	Brown Malt (65.0 SRM)	Grain	6
3.19 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	7
2.09 g	Calcium Chloride (Sparge 60 min)	Misc	8
0.50 oz	Fuggle [3.9%] - Boil 60 min	Hops	9
0.50 oz	Willamette [4.8%] - Boil 60 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
0.50 oz	Northern Brewer [11.4%] - Boil 15 min	Hops	12
0.50 oz	Perle [4.3%] - Boil 15 min	Hops	13
0.50 oz	East Kent Goldings (EKG) [5.7%] - Boil 10 min	Hops	14
1.0 pkgs	British Ale VIII (Omega #OYL-016)	Yeast	15
0.50 oz	East Kent Goldings (EKG) [5.7%] - Dry Hop 0 days	Hops	16

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