Fuller's ESB

[retourrbx]

I know there are a few recipes about - can people let me know what successes they've had with them?

Cheers

[toplad]

just done dave lines london pride seems fine although wants another week to matuer. think i will try the ESB from normans almanaic. has anyone else done this one?

[monk]

I tried the ESB from the almanac, but I think I must've done something wrong (maybe pitched the yeast into hot wort?) because it came out very alcohol-ly tasting and the flaked maize gave it a sweet corn flavor I didn't like. I'm going to be trying it again, soon, however. It's the brewery's recipe for heaven's sake, it can't be bad. Right?

I think I may try the Dave Lines recipe first though...seeing as how Daab's told me about it 3-4 times and I keep choosing other recipes and screwing them up. It just seems too simple, and I'm still overcoming my "sugar in beer" phobia. But with my record I should be a little counterintuitive and follow some good experiential wisdom.

Monk

[monk]

Thanks Daab...

I do believe I'll use Dave's recipe and swap out the lme for maris otter. I think this one would do well, as you say, to spend quite some time conditioning.

Monk

[subsub]

The recipe from Clone Brews worked well for me both extract and all grain

[Skotrat]

Hi,

Here is a Fuller's ESB Clone that I have had Good Success with brewing:

Code: Select all

Skotrats Fuller's ESB Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C  English Pale Ale, Extra Special/Strong Bitter

Min OG:  1.048   Max OG:  1.072
Min IBU:    30   Max IBU:    60
Min Clr:     6   Max Clr:    18  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        16.00    Wort Size (Gal):   16.00
Total Grain (Lbs):       31.04
Anticipated OG:          1.055   
Anticipated SRM:           8.3
Anticipated IBU:          52.3
Brewhouse Efficiency:       75 %
Wort Boil Time:             70    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Daniels


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 79.4    24.64 lbs. Pale Malt(2-row)              England        1.038      3
 15.5     4.80 lbs. Flaked Corn (Maize)           America        1.040      1
  5.2     1.60 lbs. Crystal 75L                   Great Britian  1.034     75

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  3.20 oz.    Wye Target                        Whole   10.00  35.0  70 min.
  2.40 oz.    Wye Challenger                    Whole    7.00  11.5  25 min.
  3.20 oz.    North Down Northern Brewer        Whole    8.00   5.8  5 min.


Yeast
-----

WYeast 1968 London Extra Special Bitter


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   31.04
Water Qts:   46.56 - Before Additional Infusions
Water Gal:   11.64 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 153  Time:  70
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                 17  Time:  70


Total Mash Volume Gal: 14.22 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

-Scott

[retourrbx]

Going to get the ingredients for the Dave Lines recipe and was wondering if there would be much of an issue in using S-04 as a substitute?

Cheers

[steve_flack]

No issues but the yeast is pretty important in this beer for it to taste similar to the real thing.

[retourrbx]

I might have to get into reusing my yeast I suppose

[oblivious]

what yeast do you have?

[retourrbx]

im planning on getting S-04 from Barley Bottom

[retourrbx]

I think I'll keep to the thrifty S-04 then

[oblivious]

I don’t think Steve meant you can’t make a good beer with out the Fullers stain, I think the difference is if you want to clone the recipe or make ales like fullers

I use S-04 in the majority of my ale’s but I also have a supply of WPL002

[retourrbx]

Looking at the liquid yeast starter section in "Hints & tips" could I do that, add some glycerol to the bottles and freeze, using the bottles when I need to... how long do you think they would last for? I think that may be a little over simplified

[steve_flack]

I don’t think Steve meant you can’t make a good beer with out the Fullers stain, I think the difference is if you want to clone the recipe or make ales like fullers

Precisely...it will still be a nice beer but if your aim is to make a clone then using a yeast similar to the original is the way to go. I realise that some people say that WLP002/WY1968 aren't the Fullers' strain. Maybe they aren't the current strain but having made my own LP clone a few years back I can say that using WY1968 was definitely the missing link in getting very close to their flavour.