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Old 01-06-2010, 07:44 PM   #1
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Default Fuller's ESB clone?

Hey guys, I'm looking to brew a clone of Fuller's ESB. Netflyer says he has a pretty decent extract recipe, but my dad (co-brewmaster) and I are really into all-grain these days. Anyone have a really spot-on all-grain Fuller's ESB clone recipe?

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Old 01-06-2010, 07:48 PM   #2
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Did you look in the database? http://www.homebrewtalk.com/f64/

Some of those recipes look really good. I'd try KingBrian's, or NiqueJim's which looks pretty close to Fuller's to me. I know BYO magazine ran a Fuller's clone about a year or so ago, I can try to dig that up if you'd like.

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Old 01-06-2010, 08:40 PM   #3
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That would be really appreciated!!

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Old 01-06-2010, 08:46 PM   #4
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Mine is damn close, but you MUST use the right yeast or it will not be the same, and don't burn the sugar when you carmelize it

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Old 01-06-2010, 08:55 PM   #5
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Just brewed the fuller's clone on Sunday from "150 clone brews". I can't tell ya how good it is, but can tell you the other brews I've done from this book have been really close if not spot on. Here's the recipe:

9lb british 2-row
12oz british crystal (55-60)
2oz british amber malt
2oz aromatic malt
8oz flaked maize(mashed) or 4oz corn sugar(boil)

7 hbus target hops (60min)
1/2 oz challenger (15min)
1/2 oz challenger (10min)
1 oz east kent goldings (1min)
1/2 oz kent goldings (dry hop in secondary)

Irish moss (15min)
English ale yeast (they call for wyeast 1968...I used saf-ale 04)
Recipe based on 70% efficiency (1.055sg-1.011fg)

Single infusion mash @150

Hope that helps....the wort tasted delicious. Hoppy and aromatic. Will let you know how it tastes when I transfer to secondary.

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Old 01-06-2010, 08:58 PM   #6
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From BYO: (never made this, just copied the recipe here)
OG 1.060
IBU 35 SRM 15

9 lbs 2 oz English 2-row pale malt
2 lbs flaked maize
1 lb 2 oz crystal 60L

5.25 AAU Target (60) (.53 ounce of 10%AA)
2.6 AAU Challenger (60) (.34 ounce of 7.5% AA)
.083 AAU Northdown hops (15) (.1 oz of 8.5%AA)
1.66 AAU Goldings hops (15) (.33 oz of 5% AA)

Wyeast 1968 or White Labs WLP002 (with a large starter)

Mash 154 for 60 minutes. 90 minute boil.

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Old 01-08-2010, 03:02 AM   #7
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Whoa, thanks, guys!

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Old 01-17-2010, 07:00 PM   #8
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Don't know if anyone is still looking at this thread but I've been thinking a lot about the Fullers taste. I'd have to pose this question to the veteran AG people but it seems to me that Fullers is sweeter than most ESB's I have experienced. I have read everything from caramelized sugar, a flaked maize, or straight corn sugar. But, now that I'm doing AG I've been reading up and think about the taste of the Fuller, it is not really medium bodied but full bodied instead. I'm wondering about mashing at a higher temp to keep some sweetness in it... What do you guys think?

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Old 01-17-2010, 11:57 PM   #9
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Quote:
Originally Posted by Netflyer View Post
Don't know if anyone is still looking at this thread but I've been thinking a lot about the Fullers taste. I'd have to pose this question to the veteran AG people but it seems to me that Fullers is sweeter than most ESB's I have experienced. I have read everything from caramelized sugar, a flaked maize, or straight corn sugar. But, now that I'm doing AG I've been reading up and think about the taste of the Fuller, it is not really medium bodied but full bodied instead. I'm wondering about mashing at a higher temp to keep some sweetness in it... What do you guys think?

That's why I added the caramelized sugar to my recipe


http://www.homebrewtalk.com/f64/full-owl-esb-55408/
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Old 01-18-2010, 11:23 AM   #10
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Quote:
Originally Posted by niquejim View Post
That's why I added the caramelized sugar to my recipe


http://www.homebrewtalk.com/f64/full-owl-esb-55408/
I have heard about carmelized sugar before - I think I read there is something called brewers carmel - but I really like your baking method idea!

But, here is the thing that keeps making me wonder. To have a sweet taste remaining after fermentation we need to have some of the sugar remain and not ferment (possibly) and that's why I was wondering if we mash at say 158 instead of 154 if more of them will remain and be tasteable when the beer is done.

The carmelized sugar will no doubt add to the color but won't it all be fermented and turned into alcohol thus not leaving any of the sweeter taste?

I have also read a few places that Fullers doesn't use Maize but I'm not sure I buy that at all... so many clone recipes have maize in them.

Fullers is one of these brews that has an incredibly unique taste, almost all of their products do, specifically the ESB and Porter. It makes me wonder about the brewing process more than the ingredients...

I'm probably going to make two batches soon... Mash one at 154 and one at 158 and see
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