Fuller's ESB - Beer Recipe - Brewer's Friend

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Fuller's ESB

186 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49.9 liters
Efficiency: 75% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Monday June 24th 2013
1.060
1.019
5.4%
25.7
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.10 kg United Kingdom - Optic10.1 kg Optic 38 2.1 95%
535.10 g United Kingdom - Dark Crystal 80L535.1 g Dark Crystal 80L 33 80 5%
10.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32.30 g Target32.3 g Target Hops Pellet 11.5 Boil 60 min 22.37 25.4%
26.26 g Challenger26.26 g Challenger Hops Pellet 8.5 Boil 3 min 1.67 20.6%
26.26 g Northdown26.26 g Northdown Hops Pellet 8.6 Boil 3 min 1.69 20.6%
6.06 g East Kent Goldings6.06 g East Kent Goldings Hops Pellet 5 Boil 0 min 4.8%
36.34 g East Kent Goldings36.34 g East Kent Goldings Hops Pellet 5 Dry Hop 7 days 28.6%
127.22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 464 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (Pale, ESB or IPA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 24 50 35 660 290
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification rest Temperature -- 66 °C 60 min
Mash-out Temperature -- 75.6 °C 10 min
Fly sparge Fly Sparge -- 76.7 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51 L. Suggest reducing initial water volume to 45.4 L and adding 5.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 45.84 L. Suggest reducing strike water volume to 38.38 L and adding 0.44 L sparge/top-off. 38.8
Strike water volume at mash thickness of 3.7 L/kg 38.8
Mash volume with grains 45.8
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 23.7 L) 22.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51 L) 49.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 42
Going into fermentor 42
Total: 61.4  
Equipment Profile Used: System Default
 
Notes

See http://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-esb-178991/ and http://www.thebrewingnetwork.com/forum/viewtopic.php?f=25&t=20555&start=8#_thread for more info.

Fermentation: Chill wort to 17ºC, let it rise to 20ºC. At 50% attenuation, lower temp to 17ºC until done.

In my opinion, Wyeast 1968 is better than WLP002 for this. But the most important thing I found is that English Crystal 80ºL, not American Crystal 80ºL, gives it a little sweeter, less caramel, flavor that was missing when I used American C-80 and it's significantly more red, since Fuller's ESB has a ruby color to it.

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  • Last Updated: 2013-07-05 18:43 UTC
  • Snapshot Created: 2013-06-24 15:07 UTC