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FULLERS ESB 2013
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 11 gal
Stock ESB
November 10, 2013 pm 02:30pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 19 lbs
Pale Ale Malt; Pauls Malt
Pale Ale Malt; Pauls Malt
Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.
- 2 lbs
Caramunich® TYPE III; Weyermann®
Caramunich® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor
- 0.25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.5 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.25 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 4.5 oz
Cluster - 4.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 2 oz
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 2 oz
Goldings - 5.0 AA% pellets; boiled 5 min
Goldings
Mild. Slightly flowery.
-
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
NIGHT BEFORE Yeast starter. Clean brewery, fermenter, kegs and fill HLT. Weigh and mill grains. BREWDAY 1) SET UP- *Plug in HLT and reset to 14f above first rest (14 + 155f =169f Strike Water) *Boil a couple inches of water in Tun *Start fermenter to boil 2) MASH- Add 1.5 QUARTS of water for every Lb of grain (19lbs grain = 7.1 Gals) 1st Rest @ 155f for 90min Set HLT for 185f Mash Out at 175 Recirc, Slowly for a short time 3) SPARGE 4) BOIL- Caramelize 1st runnings? __Yes __No 5) CHILL- At the 15min mark start pump through chiller to sterilize and add flavor hops. 0min mark add Aroma Hops and kill burner. Chill to 68f to pitch (Actual fermenter temp at pitching____f. Set up fermenter and oxy rig. Transfer. FERMENTATION NOTES (length, f.g., etc)________________________________________________________ ____________________________________________________________________________ KEGGING NOTES (keg numbers, vert/horiz, etc )__________________________________________________ _____________________________________________________________________________
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 14.3 SRM | 6 - 18 | |
| Alcohol: | 5.5% ABV | 4.6% - 6.2% | |
| Bitterness: | 47.8 IBU | 30 - 50 | |
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