Fuller's ESB Clone 12 Gal

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (brew house)
Source: RAS
Calories: 203 calories (Per 12oz)
Carbs: 22 g (Per 12oz)

Created Friday April 14th 2017

Original Gravity:

1.061

Final Gravity:

1.017

ABV (standard):

5.75%

IBU (tinseth):

35.93

SRM (morey):

14.02

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
21 lb	United Kingdom - Maris Otter Pale21 lb Maris Otter Pale	38	3.75	92.1%
22 oz	United Kingdom - Crystal 60L22 oz Crystal 60L	34	60	6%
7 oz	American - Chocolate7 oz Chocolate	29	350	1.9%
22.81 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	15	Boil	60 min	16.4	15%
2 oz	Goldings2 oz Goldings Hops	Pellet	4.5	Boil	15 min	6.92	42.5%
2 oz	Perle2 oz Perle Hops	Pellet	8.2	Boil	15 min	12.61	42.5%

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum20 g Magnum Hops	16.4	15%
2 oz	Goldings1.9999999954251 oz Goldings Hops	6.92	42.5%
2 oz	Perle1.9999999954251 oz Perle Hops	12.61	42.5%
4.71 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
10 gal	Beta sacch.	Temperature	147 °F	90 min
gal		Temperature	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 g	gypsum	Water Agt	Boil	1 hr.
2 each	whirlfloc	Fining	Boil	15 min.
1 tsp	yeast nutrient	Other	Boil	10 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each
Attenuation (custom):	70%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 680 B cells required

Yeast Pitch Rate and Starter Calculator

Notes

35 IBU

View Count: 260
Brew Count: 0
Last Updated: 2017-04-14 20:47 UTC

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