#8 Strong Fullers ESB - Beer Recipe - Brewer's Friend

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#8 Strong Fullers ESB

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 62% (brew house)
Source: British Ale Dude
Rating:
5.00 (1 Review)

Hop Utilization: 99%
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Thursday March 19th 2020
1.064
1.020
5.8%
34.7
15.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Simpsons - United Kingdom - Maris Otter pale10 lb United Kingdom - Maris Otter pale 38 2.4 59.9%
5 lb Briess - American - Full Pint Brewers Malt5 lb American - Full Pint Brewers Malt 37.3 1.7 30%
1 lb Simpsons - United Kingdom - Crystal Medium1 lb United Kingdom - Crystal Medium 33 65.01 6%
3 oz United Kingdom - Chocolate3 oz United Kingdom - Chocolate 34 425 1.1%
0.50 lb American - Barley, Flaked0.5 lb American - Barley, Flaked 32.2 1.4 3%
16.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g uk-challenger18 g uk-challenger Hops Pellet 7.5 Boil 60 min 13.69 17.8%
18 g uk-target18 g uk-target Hops Pellet 10.7 Boil 60 min 19.53 17.8%
10 g uk-northdown10 g uk-northdown Hops Pellet 7.4 Aroma 5 min 1.5 9.9%
15 g uk-east kent goldings15 g uk-east kent goldings Hops Pellet 5.3 Aroma 0 min 14.9%
20 g uk-east kent goldings20 g uk-east kent goldings Hops Pellet 5.3 Dry Hop 0 days 19.8%
20 g uk-northdown20 g uk-northdown Hops Pellet 7.4 Dry Hop 5 days 19.8%
101 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Gypsum Water Agt Mash 90 min.
1 tbsp Irish Moss Fining Boil 10 min.
5 g Magnesium Chloride Water Agt Mash --
5 g Baking Soda Water Agt Mash --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3 oz       Temp: 50 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Water adds to target Burton on Trent;
not costco - walmart "parent's choice" water; could not find water report...costco all sold out cause of corona virus hysteria
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal stir in Strike 155 °F 150 °F 10 min
stir and recirculate Temperature 150 °F 150 °F 70 min
pull basket and drain Temperature 150 °F 170 °F 10 min
Starting Mash Thickness: 2.06 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.06 qt/lb 8.59 34.4  
Mash volume with grains 9.93 39.7  
Grain absorption losses -2.09 -8.3  
Remaining sparge water volume (equipment estimates 1.32 g | 5.3 qt) 0.74 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.34 37.3
Equipment Profile Used: System Default
 
Notes

Standard Fuller's ESB recipe.

Trying to cheap out on the base malt and use some high DP full pint.

Using tea steepers to dry hop and it worked out that I have two to modify recipe to take into account both aroma hops.

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  • Last Updated: 2020-04-04 16:36 UTC