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Fullers ESB Clone

210 calories 23.3 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created Tuesday September 20th 2022
1.063
1.018
5.9%
42.2
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb United Kingdom - Maris Otter Pale11.5 lb Maris Otter Pale 38 3.75 90.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.8%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 2%
12.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Target0.7 oz Target Hops Pellet 11 Boil 60 min 25.48 18.9%
1 oz Challenger1 oz Challenger Hops Pellet 5.1 Boil 20 min 10.22 27%
1 oz Northdown1 oz Northdown Hops Pellet 5.4 Boil 10 min 6.48 27%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Dry Hop 3 days 27%
3.70 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 0 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3.5       Temp: 68 °F       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
 
Notes

Single infusion mash at 154 for 90 mins. Raise to 168 for mash out and hold for 10 mins.

Boil 60 mins. Cool to 66 after flameout and pitch yeast. Hold temp at 66-68 until gravity is 5 points from final (1024) and then let temp rise to 72 until finished.

Low level of carbonation.

Used Northern brewer @11.0 AA rather than Target for bitterness as shop didn’t have Target.

I tweaked the recipe to add 1 of challenger at 20 mins vs .5oz at 60 and 1 oz of north down at 10 vs. .5 oz at 15 as the AA on the hops I was using was a lot lower than standard and I wanted to get more aroma from them.
Gravity as start of boil was 1059. OG was 1063 after boil, so 72% efficiency. Pitched 250 ml of yeast from previous Pub beer that had finished fermenting. Cooked wort to 67 degrees from 71.

After 24 hours gravity dropped 25 points to 1038. After 48 hours it was 1023 and wort chilled to 63.
After 70 hours gravity 1021. Added 1 oz EKG and raised temp to 65.


Raised temp slowly to 69 by day 6 when gravity was 1018. Increased attenuation to 72% from 69 standard. Also added 2 tablespoons of yeast cake after 5 days when gravity was stuck at 1021.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-02 00:30 UTC
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