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Number 6

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 20% (brew house)
Rating:

3.00 (1 Review)

Calories: 230 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)

Created: Saturday January 18th 2020

NumberThree - Fullers London Pride

by British Ale Dude

OG: 1.065 FG: 1.019 ABV: 6.0% IBU: 24

Original Gravity:

1.069

Final Gravity:

1.020

ABV (standard):

6.5%

IBU (tinseth):

24.2

SRM (morey):

10.6

Mash pH

5.6

Cost $

n/a

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Fermentation History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Thomas Fawcett - Spring Ale Malt10 lb Spring Ale Malt	36.8	2.7	71.4%
2 lb	Viking - Pale Cookie2 lb Pale Cookie	34.5	10	14.3%
1 lb	Simpsons - United Kingdom - Crystal Medium1 lb United Kingdom - Crystal Medium	33	65.01	7.1%
0.50 lb	American - Barley, Flaked0.5 lb American - Barley, Flaked	32.2	1.4	3.6%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Target10 g Target Hops	Pellet	11.5	Boil	60 min	10.4	25%
10 g	Challenger10 g Challenger Hops	Pellet	8.5	Boil	60 min	7.69	25%
10 g	Northdown10 g Northdown Hops	Pellet	8.6	Boil	15 min	3.86	25%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5	Boil	15 min	2.24	25%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Target (Pellet) 10 g Target (Pellet) Hops	10.4	25%
10 g	Challenger (Pellet) 10 g Challenger (Pellet) Hops	7.69	25%
10 g	Northdown (Pellet) 10 g Northdown (Pellet) Hops	3.86	25%
10 g	East Kent Goldings (Pellet) 10 g East Kent Goldings (Pellet) Hops	2.24	25%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal	stir in grain	Strike	155 °F	150 °F	10 min
	stir & recirculate	Temperature	150 °F	150 °F	75 min
0.5 gal	pull basket/drain - small sparge	Temperature	150 °F	170 °F	5 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 tsp	Gypsum	Water Agt	Mash	60 hr.
1 tsp	Calcium Chloride (anhydrous)	Water Agt	Mash	60 hr.
1 tsp	Irish Moss	Fining	Boil	10 min.

Yeast

Wyeast - West Yorkshire 1469

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 207 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.3 oz Temp: 45 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Costco Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
3	0	2	0	0	10
costco gallon - with adds noted to reduce PH
Mash Chemistry and Brewing Water Calculator

Notes

I really enjoyed number3, but was having efficiency problems I think I have fixed now. London pride is under 5% anyway. Staying low on hops, but kicking up malt and fiddling with oats to see if it has a improved mouthfeel effect.

Also messing with the West Yorkshire yeast. I cannot effectively wash the ESB Wyeast so looking around. Going to try Thames after this one.

Notes
======

preboil OG was on target 1.059 before I decided to do a mini sparge and it dropped to 1.051; adjusting efficiency accordingly
dropped in first addition hop on side while draining; forgot to use spider
PH seems roughly on target between 5-6 on strips

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-04-04 16:43 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

Discussion about this recipe:

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British Ale Dude • 02/22/2020 at 04:16pm

3 of 5

It was early days in the conditioning of this beer but went to a favorite pub and did a taste test against Fullers. This beer tasted spot on out of the fermenter, but after being in the bottle a couple weeks started to taste dry. It almost had a tart bite aftertaste. I contribute this to the yeast as not much was different other than the pale cookie malt. I think this yeast would be good for a straight up British Pale Ale maybe.

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Number 6

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