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Super Yummy ESB

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: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Source: British Ale Dude
Rating:

5.00 (1 Review)

Hop Utilization: 99%
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)

Created: Saturday May 23rd 2020

Original Gravity:

1.065

Final Gravity:

1.016

ABV (standard):

6.5%

IBU (tinseth):

31.7

SRM (morey):

9.3

Mash pH

5.6

Cost $

24.85

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Fermentation History

Target 63°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Muntons - Maris Otter10 lb Maris Otter	$ 1.61 / lb $ 16.09	38	2.3	62.7%
3 lb	Briess - Full Pint Brewers Malt3 lb Full Pint Brewers Malt	$ 1.62 / lb $ 4.86	37.3	1.7	18.8%
23 oz	Viking - Wheat23 oz Wheat	$ 1.09 / lb $ 1.57	38	2.5	9%
8 oz	Rice Hulls8 oz Rice Hulls	$ 1.29 / lb $ 0.65	0	0	3.1%
1 lb	GB - United Kingdom - English Crystal 50/60	$ 1.11 / lb $ 1.11	35.4	55	6.3%
15.94 lbs / $ 24.27

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	uk-challenger15 g uk-challenger Hops		Pellet	7.5	Boil	60 min	11.33	23.1%
15 g	uk-target15 g uk-target Hops	$ 0.02 / g $ 0.36	Pellet	10.7	Boil	60 min	16.16	23.1%
20 g	uk-east kent goldings20 g uk-east kent goldings Hops		Pellet	5.3	Aroma at 212 °F	10 min	0.12	30.8%
15 g	uk-northdown15 g uk-northdown Hops	$ 0.01 / g $ 0.22	Pellet	7.4	Aroma at 212 °F	10 min	4.05	23.1%
65 g / $ 0.58

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	uk-challenger (Pellet) 15 g uk-challenger (Pellet) Hops		11.33	23.1%
15 g	uk-target (Pellet) 15 g uk-target (Pellet) Hops	$ 0.02 / g $ 0.36	16.16	23.1%
20 g	uk-east kent goldings (Pellet)		0.12	30.8%
15 g	uk-northdown (Pellet) 15 g uk-northdown (Pellet) Hops	$ 0.01 / g $ 0.22	4.05	23.1%
65 g / $ 0.58

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	stir and recirculate	Temperature	126 °F	126 °F	40 min
	stir and recirculate	Temperature	126 °F	165 °F	60 min
	pull basket and drain	Vorlauf	165 °F	170 °F	10 min
1.5 gal		Sparge	170 °F	170 °F	--
Starting Mash Thickness: 2.06 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Baking Soda	Water Agt	Mash	90 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
10 g	Epsom Salt	Water Agt	Mash	90 min.
1 tbsp	Irish Moss	Fining	Mash	10 min.
25 g	Gypsum	Water Agt	Mash	90 min.

Yeast

White Labs - Bedford British WLP006

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	76%	Flocculation:	High
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 126 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 6.66 psi Temp: 45 °F CO₂ Level: 1.8 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
costco/niagara water
Mash Chemistry and Brewing Water Calculator

Notes

Using Wells Bombardier mash schedule and yeast.

Hop schedule is Fullers.

Efficiency all whacked out on Brewersfriend..and yeast did not attenuate as much as I hoped. ABV worked out perfectly for schedule...right between Fullers ESB cask and bottle...5.7-5.8%.

I did the aroma/whirlpool hops in a hop sock and squeezed it. Out of the fermenter it looked and smelled amazing. No gelatin necessary...super duper clear.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2020-06-25 13:13 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 • 06/17/2020 at 06:51pm

5 of 5

I will definitely be exploring this recipe and tweaking it a little bit. This is probably the closest I have ever come to a Fuller's ESB tasting beer. This beer has that Fullers ESB characteristic butterscotch type flavor I have never been able to reproduce in a homebrew until now. I find it super interesting the Bedford strain of yeast produced this vs WLP002 or 1968 which is supposed to be the "Fullers yeast".

In any event I will be increasing the crystal malt and adding some darker crystal to get more Fuller's ESB color and sweetness. I will also be switching to torrified wheat to simply my inventory and I am standardizing on that as a wheat addition to recipes. i will continue to use a blend of Marris Otter and Breiss Full Pint to reduce cost and increase DP in the mash.

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Super Yummy ESB

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