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BeerLogic · 06-01-2011, 10:39 PM

Recipe Type: All Grain
Yeast: Wyeast 1968
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.015
IBU: 40
Boiling Time (Minutes): 60
Color: 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

Fermentables:

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)

Hops:

1 oz. EKG (5.5% AA) @ 60 mins.
1 oz. EKG (5.5% AA) @ 15 mins.
2 oz. EKG (5.5% AA) @ 5 mins.

Yeast:

Wyeast 1968 London ESB

Notes:

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?

ultravista · 06-02-2011, 12:29 AM

I though Fullers moved away from the flaked maize years ago?

cimirie · 06-02-2011, 12:51 AM

They did. The grain bill is now strictly 95% British pale and 5% 50-60L crystal.

Having said that, if you're getting a great clone using the maize, party on!

sniperd · 06-13-2011, 08:28 PM

Hi there, I'm just getting into brewing and am on my 5th batch. I was going to order the Fullers ESB kit but I think I'd like to give your recipe a try! You state that you let it stay in the secondary for 3 weeks, how long to you leave it in the bottles after that or is it just good to go after a few days of carbonation? Thank you in advance!

BeerLogic · 06-14-2011, 06:37 PM

I kegged it. If you are carbonating in bottles I would suggest using less than the usual 5 oz. of priming sugar; Fuller's has a pretty low carbonation level. I usually only do a two week secondary for a smaller beer like this, but the Wyeast 1968 strain is kind of finicky and I wanted to make sure it was completely done fermenting before I kegged it. See the note on attenuation. You could probably get away with as little as a week in the secondary if time is an issue. I would let it carbonate in the bottles for at least two weeks.

sniperd · 06-15-2011, 03:35 PM

Thank you! I'll give that a shot.

**JeffersonJ** · 01-05-2012, 02:10 AM

I'm thinking of doing a partial mash version of this brew. I can mash about 6 pounds, so I'll need about 4 pounds of extract. Does anyone have a suggestion on what extract to substitute for some of the Marris Otter?

**Austinhomebrew** · 01-05-2012, 02:22 AM

They actually use Optic malt for their base grain. It is awesome stuff. Use 4 pounds of pale extract and Optic malt if you can.

Forrest

**JeffersonJ** · 01-05-2012, 02:26 AM

Quote:

Originally Posted by Austinhomebrew

They actually use Optic malt for their base grain. It is awesome stuff. Use 4 pounds of pale extract and Optic malt if you can.

Forrest

Funny enough, I was putting the ingredients for this beer in my cart on the AHS website just now. I can't find Optic on the website, do you guys not carry it?

**Austinhomebrew** · 01-05-2012, 03:53 AM

Quote:

Originally Posted by JeffersonJ

Funny enough, I was putting the ingredients for this beer in my cart on the AHS website just now. I can't find Optic on the website, do you guys not carry it?

I am going to start carrying it soon. I can hook you up from my personal stash. Just put a note in the comments section letting me know how much you need and cracked or not. Wait until you taste it. Sample the grain itself when it arrives. It is awesome.

Forrest