Fullers ESB - Beer Recipe - Brewer's Friend

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Fullers ESB

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday November 15th 2019
1.053
1.015
5.0%
41.7
12.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 90.5%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 7.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 18.57 22.2%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 13.73 22.2%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 15 min 3.41 11.1%
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Boil 15 min 6.01 22.2%
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Dry Hop 3 days 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
4.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 279 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Strike 163 °F 152 °F 5 min
7.9 gal Infusion 163 °F 152 °F 90 min
8 gal Sparge 152 °F 168 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.56 26.3  
Mash volume with grains 8.24 33  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 9.94 g | 39.8 qt) 9.81 39.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.3 49.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.3 g | 49.2 qt) 12 48  
Total: 16.38 65.5
Equipment Profile Used: System Default
"Fullers ESB" Strong Bitter beer recipe by Shmeffrey. All Grain, ABV 4.99%, IBU 41.72, SRM 12.02, Fermentables: (Maris Otter Pale, Caramel / Crystal 80L, Caramel / Crystal 120L) Hops: (Target, Challenger, First Gold) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2019-11-15 15:29 UTC