Fuller's ESB Clone Beer Recipe | All Grain Strong Bitter by Brewer #115053 | Brewer's Friend
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Fuller's ESB Clone

170 calories 19.1 g 330 ml
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Electric Brewery - Kal
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Friday January 12th 2018
Amount Fermentable Cost PPG °L Bill %
4.18 kg United Kingdom - Maris Otter Pale4.18 kg Maris Otter Pale 38 3.75 93.5%
0.29 kg United Kingdom - Crystal 90L0.29 kg Crystal 90L 33 90 6.5%
4.47 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.42 oz Target0.42 oz Target Hops Pellet 10 Boil 60 min 15.14 22.2%
0.42 oz Challenger0.42 oz Challenger Hops Pellet 7 Boil 60 min 10.6 22.2%
0.21 oz Northdown0.21 oz Northdown Hops Pellet 9.6 Boil 15 min 3.61 11.1%
0.42 oz East Kent Goldings0.42 oz East Kent Goldings Hops Pellet 5.4 Boil 15 min 4.06 22.2%
0.42 oz East Kent Goldings0.42 oz East Kent Goldings Hops Pellet 5.4 Dry Hop 4 days 22.2%
1.89 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Other Ingredients
Amount Name Cost Type Use Time
0.42 each Whirlfloc Tablet (Irish moss) Fining Boil 15 min.
Wyeast - London ESB Ale 1968
1 Each
Attenuation (avg):
Very High
Optimum Temp:
18 - 22 °C
Fermentation Temp:
19 °C
Pitch Rate:
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
Mash Chemistry and Brewing Water Calculator

Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410

4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter)
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter

Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.

Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.

This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).

1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.

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  • Public: Yup, Shared
  • Last Updated: 2018-02-23 15:51 UTC
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