Fuller's ESB

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Thirdeye

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Anyone have an extract (w/ specialty grains) recipe for this clone? I tried this at the local pub and it quite possibly may replace Dogfish 60 as my favorite.
 

Deofol

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It's in my secondary awaiting kegging actually... It smells fantastic, just like Fuller's.

Extract:
8lbs Extra Pale LME

Specialty Grains:
1/8 lbs Victory Malt
3/4 lbs Crystal 60L
1/8 lbs Aromatic Malt

Hops in ounces: (60 minute boil)
1.25 Target @ 60 Minute
.5 Northern Brewer @ 15 Minute
.5 Northdown @ 5 Minute
.5 Progress @ 5 minute

Dry hop in secondary with .5 oz Progress

Yeast: Wyeast - London ESB
 
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Thirdeye

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Deofol said:
It's in my secondary awaiting kegging actually... It smells fantastic, just like Fuller's.

Extract:
8lbs Extra Pale LME

Specialty Grains:
1/8 lbs Victory Malt
3/4 lbs Crystal 60L
1/8 lbs Aromatic Malt

Hops in ounces: (60 minute boil)
1.25 Target @ 60 Minute
.5 Northern Brewer @ 15 Minute
.5 Northdown @ 5 Minute
.5 Progress @ 5 minute

Dry hop in secondary with .5 oz Progress

Yeast: Wyeast - London ESB
I love you.

Hey, could I use White Labs British Ale yeast? Its WLP005. I have some I harvested from a previous batch.

Also what were the OG and FG?
 

raceskier

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I think this is the BYO recipe. I've done this extract version twice. Great stuff.

Fullers ESB Clone

(5 gallons, extract with grains)

OG = 1.060 FG = 1.014 Bitterness = 35 IBUs ABV=5.9%

Ingredients

•1 lb. (0.45 kg) Crisp Maris Otter (3.5-4.5 L)
•1 lb. 4oz. (0.57 kg) crystal malt (60 L)
•1 lb. 5oz. (0.6 kg) corn sugar
•2.2 lbs. (1 kg) light dried malt extract (DME)
•3.3 lbs (1.5 kg) light liquid malt extract (LME)
•5.25 AAU Target hops (.42 oz./12 gm of 10% alpha acid) (60 min)
•2.6 AAU Challenger hops (0.46 oz./13 gm of 7.5% alpha acid) (60 Min)
•0.83 AAU Northdown hops (0.1 oz./2.7 gm of 8.5% alpha acid) (15 Min)
•1.66 AAU Goldings hops (0.33 oz./9.4 gm of 5% alpha acid) (15 Min)
•1 Whirfloc Tablet and yeast nutrient(15 min)
•Special London yeast slurry (Wyeast 1968) (2 qt./~2 L yeast starter)
•3/4 cups light corn sugar for priming

Step by Step

In a large pot, heat 3.4 quarts of water to 165 Deg F. Add crushed grains to grain bag. Submerge bag and let grains steep around 154 deg F for 45 minutes.
While grains steep, heat 2.25 gallons of water in brewpot. When steep is over, remove 1.1 quarts from brewpot and add to steep pot. Remove grain bag. Sparge grain with steep liquid. Add to brewpot.
Heat brewpot to a boil. Add DME. Add target and Challenger hops.
Begin 60 min boil.
With 15 min remaining, add corn sugar, Whirfloc and yeast nutrients, Northdown and Goldings hops.
Turn off heat. Add LME. Stir to dissolve.
Return pot to boil.
Remove from heat, cool. Add to fermenter along with enough chilled, pre-boiled water to make up 5.25 gallons.

When cooled to 70° F, aerate well and pitch yeast. Ferment at 70° F for seven days. Rack to secondary, condition at 70° F for seven days or when beer falls clear. Prime with corn sugar and bottle. Bottle condition for 2 weeks.
 

mrkristofo

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Thirdeye said:
I love you.

Hey, could I use White Labs British Ale yeast? Its WLP005. I have some I harvested from a previous batch.

Also what were the OG and FG?
Wyeast 1968 London ESB = WLP002 English Ale = Fullers' Yeast.

I think you'll be fine with WLP005. It's a bit dryer, but that shouldn't be a problem.
 

tcory77

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Anyone have a full boil recipe for Fuller's ESB, or can someone educate me on how to tweek the above to come up with one? I prefer to do 6 gallon extract batches that end with 5 gallons of finished wort to ferment.

One of the beers on the planet in my opinion. I think it sets the style.
 
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