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Strong Bitter |
19 L |
5.18% |
33.4 |
1.055 |
1.016 |
10.98°L |
All Grain |
3700 |
Beer
0 |
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Title: Fuller's ESB Clone |
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| Boil Size: 19 L |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/12/2018 02:49 AM |
Notes: Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410
4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*)
-OR-
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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| |
Strong Bitter |
13.5 Gal |
5.23% |
36.89 |
1.056 |
1.016 |
13.86°L |
All Grain |
115 |
Beer
0 |
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Title: 001 - Thumper Tail - ESB |
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| Boil Size: 14.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/27/2018 03:40 PM |
Notes: 1. Mash grains at 153 degrees in 48 quarts (12 gallons) of water.
2. Mash for 60 minutes.
3. Collect 14.5 gallons of wort.
4. Boil for 60 minutes, adding hops at the times indicated.
5. Cool, aerate, and pitch yeast.
6. Ferment at 70 degrees.
7. Rack to secondary when fermentation is complete, dry hop.
8. Keg or Bottle when beer falls clear.
Water Profile:
2.5 tsp Gypsum added to mash - 10 grams
7.9 tsp Chalk added to mash - 30 grams
0.8 tsp Baking Soda added to mash - 4 grams
0.9 tsp Calcium Chloride added to mash - 4 grams
2.2 tsp Epsom Salt added to mash - 10 grams
0.6 tsp Table Salt added to mash - 4 grams
Fuller's Yeast Schedule
Yeast is pitched at 62.8 Degrees F.
Wort is allowed to rise to 68 Degrees F (this takes 8-10 hours)
68F is maintained until half gravity (~30 hours)
Chilled to 62.6F Degrees, until 1/4 gravity (~10 days)
Matured at 52F for 2 weeks
chilled at 32F degrees, for 1 week to chill proof. |
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