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Fullers ESB Clone

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: The Electric Brewery - Kal
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Saturday September 5th 2015

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

45.3

SRM (morey):

11.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19 lb	United Kingdom - Maris Otter Pale19 lb Maris Otter Pale	38	3.75	92.7%
1.50 lb	United Kingdom - Crystal 90L1.5 lb Crystal 90L	33	90	7.3%
20.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Target1 oz Target Hops	Pellet	9.8	Boil	60 min	17.8	22.2%
1 oz	Challenger1 oz Challenger Hops	Pellet	9.6	Boil	60 min	17.44	22.2%
0.50 oz	Target0.5 oz Target Hops	Pellet	9.8	Boil	15 min	4.42	11.1%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6.3	Boil	15 min	5.68	22.2%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6.3	Dry Hop	7 days		22.2%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Target (Pellet)	22.22	33.3%
1 oz	Challenger (Pellet)	17.44	22.2%
2 oz	East Kent Goldings (Pellet)	5.68	44.4%
4.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25.625 qt		Infusion	--	148 °F	90 min
	Mash Out	Temperature	--	168 °F	10 min
52 qt		Fly Sparge	--	168 °F	90 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 431 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	18	17	49	92	0
The target numbers are from Kal's recommendations. I'm getting close using my well water diluted 70% with distilled and adding 2g gypsum and 1.5 baking soda to the mash water and 4.2g and 3.2g respectively to the sparge water. I'll add 5 ml of lactic acid to bring the mash down to a pH of 5.5.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2015-09-05 12:13 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 $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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