Can you Brew It recipe for Fuller's ESB

[huckbof]

my version at 2 weeks is as close to fullers esb as i have ever had and i usually drink most of it around 52 degrees. it dries out with age though but for the first month, its perfect. i am not overly careful about getting some particulates into the keg either and i think this somewhat simulates sitting on the lees that a real ale does. it makes for a bit of a cloudy pour for a few pints but adds character. in my experience, fullers esb is a delicate balance of malt and ekg character with a very smooth mouth feel. the hops are present in the aroma but not dominate. same with the flavor. i get ekg in the front with a mellow bitterness in the back tamed somewhat by a subtle caramel note.

have you ever tried the partigyle?

how much gypsum do you use in how much water?

 

[blackbeer]

i did a partygyle for the first time last weekend. however, i did not get the gravity on the 2nd runnings that i needed for an esb and did not have enough ekg so i ended up with a lite ale with ekg and magnums. its still perking.

as for the water, i am blessed with good well water that makes english ales very nicely but i have never had it tested to see what is in it.

 

[marcopolo]

I am very intrigued with the whole CYBI podcasts on the Fullers ESB/London Pride. I just listened to both podcasts & then stumbled upon this particular thread. It amazes me that this thread was started about 5 years ago, and that it is still active ! I've never done a party-gyle mash, and the fermentation temperature regimen per both Fullers & Chad's 2nd attempt seems very challenging to me.

Hey Blackbeer, you seem pretty experienced with British Ales. I'd like to brew a No-Sparge/BIAB ESB & also do a simple fermentation at about 68* F. I'd go 93% Maris Otter, then add British Crystal & a touch of both British pale chocolate & carapils/dextrine. I don't need to make an exact clone of Fullers ESB - but I'd like to have a respectable premium english style bitter.

I'd like to go 100% EKG hops & definitely use a British Ale Yeast. Jamil highly recommends Wyeast Yorkshire Ale Yeast if available - otherwise I'll probably go wlp 002-005 or 007 - not sure yet.

Any thought and/or suggestions ?

Thanks in advance !

 

[huckbof]

we made the Fuller partigyle rebrew yesterday using Crisp 70 and Crisp M.O. and the first runnings were 1090 vs Chad's 1063 in the CYBI rebrew...hmmmmmmmm?

we targeted a mash of 8 gals with 3t gypsum and 1.3 qts/lb grain, we added water on top of the grain and it all fit in the 10 gal MLT except the last quart.

we hit all of the targets and ended up with 1 gallon of 50 pt wort leftover for the freezer

b/c our first runnings were so high @ 1090 we could not use it all in the ESB, otherwise the gravity would have been too high for our target pre-boil volume.

The sparge SG was low 1039 vs 1041 target so we used a small amount of first runnings to boost the gravity to hit the preboil SG and volume targets

we ended up with 81% overall mash efficiency when we averaged the first runnings and sparge

we skimmed all hot break, about 1 qt total from both batches and ended up with 5.5 gals in each carboy

we used IM and adjusted all hop additions for %AA differences

after cooling there was no cold or hot break trub in either brew, only 2.5 qts of hop trub that we used for OG measurements and then discarded.

we pitched 6 million WLP002 cells per mL at 63F in each fermentor and by morning (12-15 hrs later) there were thick krausens on both beers

 

[mrsunshades]

OK - this is my next brew. Can you help with my water - I see you added Gypsum to your water; here is my h2O profile:
Sodium, Na 8
Potassium, K 2
Calcium, Ca 12
Magnesium, Mg 1
Total Hardness, CaCO3 34
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl 8
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 29
Total Alkalinity, CaCO3 24

WHat additions to my water should I make to brew this ESB?
Stewart

 

[ShiftOne]

Brewed this today using a Robobrew.

Changes:
I added 5g Northdown and 5g of Goldings @ 25 minutes.
Using Safale S04 yeast (rehydrated for ~2 hours, added chilled wort about 45 minutes before pitching)

I ended up with ~23L post boil and had an OG of 1066! (Did I get some crazy efficiency or did the shop stuff up the grain bill...)

Will let you know how it goes.

 

[Northern_Brewer]

Just in case anyone comes across this thread, the Fuller's team have been posting some pictures of their brewbooks, discussed here :
https://www.homebrewtalk.com/forum/...imperials-neipa-from-the-horses-mouth.642756/