Burns Rd ESB - an attempt to clone Fuller's - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Burns Rd ESB - an attempt to clone Fuller's

197 calories 22.7 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 30% (brew house)
Source: Jason McKibben
Calories: 197 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Saturday March 22nd 2014
1.059
1.018
5.3%
45.6
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 35.5%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 32.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10.8%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 10.8%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 10.8%
9.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Target12 g Target Hops Pellet 11.5 Boil 60 min 22.52 32%
13 g First Gold13 g First Gold Hops Pellet 8.1 Boil 60 min 17.18 34.7%
3 g Northdown3 g Northdown Hops Pellet 8.6 Boil 15 min 2.09 8%
9.50 g East Kent Goldings9.5 g East Kent Goldings Hops Pellet 5 Boil 15 min 3.85 25.3%
37.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Distilled
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 qt Infusion -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.46 g | 25.8 qt) 6.52 26.1  
Mash volume with grains (equipment estimates 6.46 g | 25.8 qt) 6.68 26.7  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.52 26.1
Equipment Profile Used: System Default
 
Notes

Made a 2.2 L starter w/ 8 oz. DME (pale/pilsner mix). Put starter in the fridge after 12 hours to decant, but noticed globs of yeast jumping from the bottom cake 3 hours later (still in fridge). Took starter out of the fridge as i chilled the wort to 72 degrees. Decanted about a liter of liquid and pitched the rest. Would have liked to decant all of the liquid, but I figured there might be a fair amount of yeast still in suspension. I hope it doesn't screw the batch. Kreuzen forming activity w/ in 4 hours of pitching yeast. Still at 72 degrees in a room that is significantly cooler than that. I've got a fermwrap on it that will kick on at 69 and turn off at 70. Planning to ferment at 70.

Edit: I screwed up the hop schedule b/c when I originally was formulating the recipe it was as a 3 gallon boil. I did a 6.5 gallon boil, so I got more utilization. Still w/in the style, but will likely be more bitter than Fuller's. Time will tell.

After 3 days the beer was down to FG of 1.013. I was getting some jumping globs of yeast at the bottom of the carboy, which I suspect was off gassing giving some flocs a ride. This was still apparent, but minimal, when I racked on to .33 oz of EKG in secondary on day 8. Tasted ok. A bit fruity and perhaps a tad too bitter (see above). Based on some reading, I probably fermented too warm which upped the fruitiness. Still, I'm looking forward to seeing how it develops.

Last Updated and Sharing
 
1,464
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-04-02 03:40 UTC