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I have finally cloned Fuller’s ESB, my favorite beer! English crystal malt, Simpsons Dark Crystal specifically, is the key. It’s July 4th and I’m free from my dependence on beer from England.

Brew Method: All Grain Style Name: Extra Special/Strong Bitter (ESB) Boil Time: 90 min Batch Size: 42 liters (fermentor volume) Boil Size: 49.9 liters Efficiency: 75% (brew house)

Original Gravity: 1.060 Final Gravity: 1.019 ABV (standard): 5.42% IBU (tinseth): 25.73 SRM (morey): 8.54

10.1 kg - United Kingdom - Optic (95%) 535.1 g - United Kingdom - Dark Crystal 80L (5%)

32.3 g - Target for 60 min, Type: Pellet, Use: Boil (AA 11.5, IBU: 22.37) 26.26 g - Challenger for 3 min, Type: Pellet, Use: Boil (AA 8.5, IBU: 1.67) 26.26 g - Northdown for 3 min, Type: Pellet, Use: Boil (AA 8.6, IBU: 1.69) 6.06 g - East Kent Goldings for 0 min, Type: Pellet, Use: Boil (AA 5) 36.34 g - East Kent Goldings for 7 days, Type: Pellet, Use: Dry Hop (AA 5)

MASH STEPS: 1) Temperature, Temp: 66 C, Time: 60 min, Saccharification rest 2) Temperature, Temp: 75.6 C, Time: 10 min, Mash-out 3) Fly Sparge, Temp: 76.7 C, Time: 60 min, Fly sparge

OTHER INGREDIENTS: 1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST: Wyeast - London ESB Ale 1968 Starter: Yes Form: Liquid Attenuation (avg): 69% Flocculation: Very High Optimum Temp: 17.78 - 22.22 C Fermentation Temp: 20 C Pitch Rate: 0.75 (M cells / ml / deg P)

TARGET WATER PROFILE: Profile Name: Burton on Trent (Pale, ESB or IPA) Ca2: 270 Mg2: 24 Na: 50 Cl: 35 SO4: 660 HCO3: 290 Water Notes:

NOTES: http://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-esb-178991/

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=25&t=20555&start=8#_thread

Fermentation: Chill wort to 17ºC, let it rise to 20ºC. At 50% attenuation, lower temp to 17ºC until done.

This recipe has been published online at: http://www.brewersfriend.com/homebrew/recipe/view/57032/fuller-s-esb