In need of Fuller's London ESB Clone Recipe

Hi all, back from the wedding/honeymoon. And lucky me, the wife, she loves my brew.

Jamaica is badass---except for the prevalence/dominance of Red Stripe, which differs from Bud only in bottle shape.

Anyway, I bottled Ye Olde Scroate Aristocratic Porter, Burninator Barleywine, and Cinnamon-Basil IPA on Sunday. I'll let you know how they turn out. I'm optimistic based on tastings at bottling.

Now, to the purpose of my post. Since I bottled 3 of my aging brews, I've freed up some more carboys. And if you're anything like me, you know that empty carboys are, well, just short of original sin. So my upcoming plans are for a cran-lambic, and a London ESB. Does anyone have or know of a good recipe for Fullers London ESB clone? Appreciate any help...

Here is one that was recently discussed.> https://www.homebrewtalk.com/showthread.php?t=13695

I've got one at home, and will post it when I get there this afternoon.

Blender said:

Here is one that was recently discussed.> https://www.homebrewtalk.com/showthread.php?t=13695

Click to expand...

Good call...go with StoutMeister's recipe in that thread which I believe actually came from an issue of Zymurgy sometime earlier this year. Fuller's ESB is a really good beer to me.

Here's the one I have.


Fullers ESB

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale

Min OG: 1.046 Max OG: 1.065
Min IBU: 30 Max IBU: 65
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 21.00
Anticipated OG: 1.054 Plato: 13.32
Anticipated SRM: 14.6
Anticipated IBU: 38.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 13.94 Gal
Pre-Boil Gravity: 1.045 SG 11.08 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.2 9.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.8 1.00 lbs. CaraMunich Malt Belgium 1.033 75
4.8 1.00 lbs. CaraVienne Malt Belgium 1.034 22
4.8 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
9.5 2.00 lbs. Flaked Corn (Maize) America 1.040 1
23.8 5.00 lbs. Munich Malt Great Britain 1.037 6
4.8 1.00 lbs. Crystal 120L Great Britain 1.033 120
2.4 0.50 lbs. Crystal 80L 1.033 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Wye Target Pellet 8.80 18.5 60 min.
1.00 oz. Wye Challenger Pellet 8.20 13.1 40 min.
1.00 oz. Wye Northdown Pellet 8.00 4.5 15 min.
1.00 oz. Goldings - E.K. Plug 6.40 2.1 1 min.
1.00 oz. Goldings - E.K. Plug 6.40 0.0 Dry Hop


Yeast
-----

DCL Safale S04


Water Profile
-------------

Profile: Burton On Trent
Profile known for: Strong Pale Ales

Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm

pH: 8.33


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 21.00
Water Qts: 31.50 - Before Additional Infusions
Water Gal: 7.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 170 Time: 20
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 9.56 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.