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Fullers ESB #2 - Gary

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 223 calories (Per 0.440L)
Carbs: 25.3 g (Per 0.440L)

Created: Monday August 15th 2022

Experimental Strong Bitter

by toadvine

OG: 1.056 FG: 1.016 ABV: 5.3% IBU: 37

Stens ESB

by stengunnar8@gmail.com

OG: 1.057 FG: 1.014 ABV: 5.7% IBU: 39

Shepherd Neame Spitfire Clone v2

by stubzimages

OG: 1.050 FG: 1.012 ABV: 5.1% IBU: 33

Original Gravity:

1.054

Final Gravity:

1.016

ABV (standard):

5.1%

IBU (tinseth):

35.4

EBC (ebcmorey):

26.6

Mash pH

n/a

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4 kg	Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter	37	5.44	80%
749.85 g	Simpsons - Crystal Medium749.85 g Crystal Medium	33	172	15%
249.50 g	Simpsons - Dextrin Malt249.5 g Dextrin Malt	31	1.44	5%
4,999.35 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Northern Brewer20 g Northern Brewer Hops	Pellet	10.5	Boil	60 min	27.3	50.2%
19.85 g	East Kent Goldings19.85 g East Kent Goldings Hops	Pellet	6.3	Boil	15 min	8.07	49.8%
39.85 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Northern Brewer (Pellet) 20 g Northern Brewer (Pellet) Hops	27.3	50.2%
19.85 g	East Kent Goldings (Pellet)	8.07	49.8%
39.85 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag	Strike	67 °C	67 °C	60 min
	Mash Out - Raise the temperature of the mash to 75C and hold for 10 minutes		75 °C	75 °C	10 min
14 L	Add sparge water until a pre boil volume of 24L has been reached	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5.67 g	Irish Moss		Fining	Boil	15 min.
9.92 g	Yeast Nutrient		Other	Boil	15 min.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

222

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Brews

Public: Yup, Shared
Last Updated: 2022-08-16 08:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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