All Grain Yeast:
Wyeast 1968 Yeast Starter:
none Additional Yeast or Yeast Starter:
none Batch Size (Gallons):
5 Original Gravity:
1.060 Final Gravity:
40 Boiling Time (Minutes):
Light Copper Primary Fermentation (# of Days & Temp):
7 @ 68 Additional Fermentation:
none Secondary Fermentation (# of Days & Temp):
21 @ 68 Tasting Notes:
This is really close to the bottled version.
I just finished a keg of my Fuller's clone that is really close to the bottled version. Since it comes up every once in a while, I thought I would share the recipe.
Fuller's ESB Clone
5 gallon batch, 60 minute boil
9 lbs. Maris Otter (I use Warminster's or Crisp's)
1 lbs. Flaked Maize
1 lbs. 55L Crystal Malt (I use Simpson's medium)
1 oz. EKG (5.5% AA) @ 60 mins.
1 oz. EKG (5.5% AA) @ 15 mins.
2 oz. EKG (5.5% AA) @ 5 mins.
Wyeast 1968 London ESB
Single infusion @ 152 for 60 mins. It could probably use a protein rest with the maize; it took a long time to clear. I was originally shooting for 5.5% abv, but the 1968 attenuated a lot more than I expected and I hit about 6%. I know that the real thing has challenger and northdown in addition to the ekgs, and I would like to experiment with them if I ever get ahold of some. Anyone know a good source?