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Fuller's ESB

186.46 calories 21.94 g
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49.9 liters
Efficiency: 75% (brew house)
Calories: (Per )
Carbs: (Per )
Created Monday June 24th 2013
1.060
1.019
5.42%
25.73
8.54
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.10 kg United Kingdom - Optic10.1 kg Optic 38 2.1 95%
535.10 g United Kingdom - Dark Crystal 80L535.1 g Dark Crystal 80L 33 80 5%
10.64 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32.30 g Target32.3 g Target Hops Pellet 11.5 Boil 60 min 22.37 25.4%
26.26 g Challenger26.26 g Challenger Hops Pellet 8.5 Boil 3 min 1.67 20.6%
26.26 g Northdown26.26 g Northdown Hops Pellet 8.6 Boil 3 min 1.69 20.6%
6.06 g East Kent Goldings6.06 g East Kent Goldings Hops Pellet 5 Boil 0 min 4.8%
36.34 g East Kent Goldings36.34 g East Kent Goldings Hops Pellet 5 Dry Hop 7 days 28.6%
127.22 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Saccharification rest Temperature 66 °C 60 min
Mash-out Temperature 75.6 °C 10 min
Fly sparge Fly Sparge 76.7 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 464 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (Pale, ESB or IPA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 24 50 35 660 290
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 19.47 77.9  
Strike water volume at mash thickness of 1.43764 qt/lb 8.43 33.7  
Remaining sparge water volume 11.04 44.2  
Grain absorption losses -5.86 -23.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 13.35 53.4  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 11.1 44.4  
Total: 16.65 66.6
 
Notes

See http://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-esb-178991/ and http://www.thebrewingnetwork.com/forum/viewtopic.php?f=25&t=20555&start=8#_thread for more info.

Fermentation: Chill wort to 17ºC, let it rise to 20ºC. At 50% attenuation, lower temp to 17ºC until done.

In my opinion, Wyeast 1968 is better than WLP002 for this. But the most important thing I found is that English Crystal 80ºL, not American Crystal 80ºL, gives it a little sweeter, less caramel, flavor that was missing when I used American C-80 and it's significantly more red, since Fuller's ESB has a ruby color to it.

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  • Last Updated: 2013-07-05 18:43 UTC
  • Snapshot Created: 2013-06-24 15:07 UTC