Hi,
I'm trying to create a recipe for Fuller's ESB. I know that there are many recipes on the internet for this beer. I was listening to the interview with the brewer on the show "Can You Brew It ?" and here is what I have so far.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.060 SG
Estimated Color: 12.6 SRM
Estimated IBU: 36.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.40 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 94.61 %
0.65 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.39 %
0.90 oz Target [11.00 %] (60 min) Hops 33.4 IBU
0.10 oz Northdown [8.50 %] (5 min) Hops 0.6 IBU
0.50 oz Challenger [7.50 %] (5 min) Hops 2.5 IBU
0.10 oz Goldings, East Kent [5.00 %] (5 min) Hops 0.3 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Anyway, this beer is 5.9% ABV. The brewer in the interview says that the OG is 1.060 and FG 1.011. First, this would make an ABV of 6.4%.
So, assuming that the OG is 1.060, I would need the FG to be about 1.015 to get an ABV of 5.9%. The problem is that, using Beersmith and Wyeast 1968, the FG estimate is 1.018, which makes the ABV 5.5%. Using a different yeast like Nottingham gets the FG lower, but then 1968 is the Fuller's yeast, so I don't know.
Now I'm sure that this recipe would make a really good beer, but I'm just wondering what could be done to solve this ? Because, according to Beersmith, all the other values for color and bitterness match almost exactly what the Fuller's brewer said in the interview.
Thanks!
Joey
I'm trying to create a recipe for Fuller's ESB. I know that there are many recipes on the internet for this beer. I was listening to the interview with the brewer on the show "Can You Brew It ?" and here is what I have so far.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.060 SG
Estimated Color: 12.6 SRM
Estimated IBU: 36.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.40 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 94.61 %
0.65 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.39 %
0.90 oz Target [11.00 %] (60 min) Hops 33.4 IBU
0.10 oz Northdown [8.50 %] (5 min) Hops 0.6 IBU
0.50 oz Challenger [7.50 %] (5 min) Hops 2.5 IBU
0.10 oz Goldings, East Kent [5.00 %] (5 min) Hops 0.3 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Anyway, this beer is 5.9% ABV. The brewer in the interview says that the OG is 1.060 and FG 1.011. First, this would make an ABV of 6.4%.
So, assuming that the OG is 1.060, I would need the FG to be about 1.015 to get an ABV of 5.9%. The problem is that, using Beersmith and Wyeast 1968, the FG estimate is 1.018, which makes the ABV 5.5%. Using a different yeast like Nottingham gets the FG lower, but then 1968 is the Fuller's yeast, so I don't know.
Now I'm sure that this recipe would make a really good beer, but I'm just wondering what could be done to solve this ? Because, according to Beersmith, all the other values for color and bitterness match almost exactly what the Fuller's brewer said in the interview.
Thanks!
Joey