ESB recipe wanted

[Jack]

I'd really like to brew an ESB, but so many recipes out there are all grain and I'm only set up to do extract brewing.

Does anyone have a good recipe that they can recommend?

 

[StoutMeister]

Hows about Fullers ESB recipe????it is in an issue of BYO from a few months ago...you got it??? if not i will forward the lists to you if you want it..

 

[Jack]

I don't have it, sorry.

If you could provide the recipe, I'd sure appreciate it.

 

[disaffected]

Hey, Fuller's is my favorite ESB! I'd like that too.

 

[StoutMeister]

ok only have an ag version but if you take it to your LHBS they can help you figure a extract version to it

9.0 lbs english pale malt
1.0 lbs crystal (70 L)
8.0 oz. crystal (26 L)
1.0 oz. target hop pellets 6.7% alpha (60 min.)
0.5 oz. challenger ho pellets 8.2% alpha (15 min.)
0.5 oz. northdown hop pellets 7.6% alpha (8 min.)
0.5 oz. goldings whole hops (dryhopping)

White labs WLP002 English ale yeast

boil 90 min. Ferment@65 degrees condition for 30 days
O.G. 1.054
F.G. 1.010
SRM 12.7
IBU 32


there ya go.....i think you can just use kent goldings pellets if you cant get whole hops...........

 

[StoutMeister]

wel i found the extract version pretty simple really.....

8.0 lbs pale malt extract in place of the 9.0 lbs of english pale malt

thats the only differance..........you know the standard priming sugar and when to rack to secondary and when to bottle?? if not 1 week primary 2 weeks secondary and the article says 30 days conditioning but i imagin after 3 weeks it should be good so follow the old 1...2...3....method

 

[disaffected]

Thanks, StoutMeister!

 

[Evan!]

Thanks for all the help! Okay, using what I currently have in inventory, here's my P/M recipe. Critiques?


London ESB

A ProMash Recipe Report

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

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.00
Anticipated OG: 1.061 Plato: 15.08
Anticipated SRM: 14.8
Anticipated IBU: 44.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.052 SG 12.92 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
-----------------------------------------------------------------------------
33.3 3.00 lbs. Briess LME- Amber America 1.035 9
33.3 3.00 lbs. Maris Otter Pale Malt Great Britain 1.038 3
11.1 1.00 lbs. Crystal 90L America 1.033 90
22.2 2.00 lbs. Generic DME - Light Generic 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum Pellet 14.00 42.4 60 min.
0.50 oz. Goldings - E.K. Pellet 6.00 0.0 Dry Hop
0.50 oz. Crystal Pellet 4.50 2.1 10 min.


Yeast
-----

WYeast 1968 London Extra Special Bitter

 

[sause]

The 1968 is really fruity, mine which was fermented on the cold side tastes like apples. I have made two batchs of ESB with 1968 and both were real fruity. I would use a normal english ale yeast.

 

[Evan!]

hmmm. Wonder why the strain that's specialized for ESB isn't good for ESB. Anyhow, that's the strain that I bought and is currently in my fridge, so I guess I'll take my chances with it.

 

[sause]

It's not specialized for an ESB it just so happens that a lot of breweries use it. No yeast is specialized for anything, it can allow used in a sweet stout and probably better suited to it because the fruitiness has something to mix with.

 

[Evan!]

I know it's not "specially built" for it, I was just questioning why it's popular as an ESB strain if it's not good for making ESB. I just question your reasoning. I know you seem to have had a bad experience using it, but I just wonder how much of that is isolated.

 

[ultravista]

StoutMeister - what is the mash temperature and duration for your Fullers ESB clone?