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"Fuller's ESB" Clone
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 19.50 L
This was my first attempt to clone the Fuller's ESB. I researched several recipes for the Fuller's ESB on the net, and adjusted them by the availability of grains. This beer tasted much bitter than the original, that was what I aimed at. The combination of 3 hops were taken from that used in the Fuller's London Pride. Subsitute American 2-row with English 2-row pale if you wish.
June 22, 2009 am 11:22am
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 4.67 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.58 kg
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.39 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 28 g
Target - 10.0 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 14 g
Northdown - 8.0 AA% whole; boiled 15 min
Northdown
Mellow English higher alpha-acid hop.
- 6 g
Challenger - 6.5 AA% whole; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 8 g
Challenger - 6.5 AA% whole; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 tsp
Irish Moss (15min. boil) - (omitted from calculations)
Irish Moss (15min. boil)
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Simple 1-step infusion mashing. Brewed on March 12, 09. Increased the amount of hops as follows: Target 32g, Northdown 18g, Challenger (aroma) 8g, Challenger (finishing) 10g. Also I dry hopped with Challenger 18g. Bottled on May 6, 09. OG was 1.068, FG was 1.022.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 12.9 SRM | 6 - 18 | |
| Alcohol: | 5.9% ABV | 4.6% - 6.2% | |
| Bitterness: | 48.2 IBU | 30 - 50 | |
Discussion
Carbonation
2009-08-23 11:22am
It seems that I over-carbonated. I sometimes have this problem when I dry-hop. Otherwise this beer tastes great.
Post a Comment
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