Fuller's ESB III

All Grain Recipe

Submitted By: jgerigmeyer (Shared)
Members can download and share recipes

Brewer: Jonny & Winston
Batch Size: 5.50 galStyle: Strong Bitter (11C)
Boil Size: 6.46 galStyle Guide: BJCP 2021
Color: 12.3 SRMEquipment: Junebug Brewing
Bitterness: 32.3 IBUsBoil 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 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

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine