The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Fullers ESB

This recipe is the culmination of 6 recipies I found on the net.
I also looked at 3 recipe books at my local homebrew shop.

Brewer: Vince Mash Email: vincemash@yahoo.com
URL: http://users.snip.net/~vincemash/beer
Beer: Fullers ESB Style: English Strong (Extra Special) Bitter
Type: All grain Size: 11 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 35 IBU
OG: 1.055 FG: 1.014
Alcohol: 5.3% v/v (4.1% w/w)
Water: Add 1 Tablespoon of Burton Water Salts to mash water.
Grain: 2.5 lb. Crystal 80L
1 lb. Dextrine malt (Cara-Pils)
16 lb. British pale
2 lb. Flaked corn
Mash: 75% efficiency
Mashed at 155° for 90 min until conversion.
Boil: 60 minutes SG 1.046 13 gallons
2 Tsp Irish Moss for final 15 Minutes of Boil
Hops: 1 oz. Target (8.8% AA, 60 min.)
1 oz. Challenger (8.2% AA, 30 min.)
1 oz. Northdown (8% AA, 15 min.)
1 oz. Kent Goldings (6.4% AA, 10 min.)
1 oz. Kent Goldings (aroma)
1 oz. Kent Goldings (Dry Hop) (aroma)
Yeast: I am going to try Safale SO-4 dry yeast in this batch. Supposedly this is Fullers yeast.
Log: Primary for 4 days (glass).

Transfer to secondary (glass) dry hop with 1 oz. Whole Kent Goldings hops.

Kegged after 2 weeks in secondary.
Carbonation: Whatever method you use keep the carbonation on the low side.

Recipe posted 03/08/00.