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

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Fuller's ESB Clone

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 62% (brew house)
Source: The Electric Brewery - Kal
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Monday November 4th 2019
1.059
1.014
5.8%
57.0
11.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 95.2%
0.30 kg United Kingdom - Crystal 90L0.3 kg Crystal 90L 33 90 4.8%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northdown25 g Northdown Hops Leaf/Whole 8.6 Boil 60 min 23.78 22.7%
25 g Challenger25 g Challenger Hops Pellet 7 Boil 60 min 21.29 22.7%
10 g Northdown10 g Northdown Hops Pellet 9.6 Boil 15 min 5.8 9.1%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 6.17 22.7%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Dry Hop 4 days 22.7%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Whirlfloc Tablet (Irish moss) Fining Boil 15 min.
 
Yeast
Lallemand - Lallemand London ESB
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Strike 28 °C 65 °C 90 min
5 L Sparge 78 °C 65 °C 20 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.5
Mash volume with grains 23.7
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 14.8 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410

4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter)
-OR-
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter)

Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.

Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.

This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).

1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.

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  • Last Updated: 2019-11-27 19:42 UTC