Fullers recipes for ESB/Pride/Chiswick, Imperials, NEIPA - from the horse's mouth

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Gozie Boy

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Now the yeast thing is getting interesting. I cultured the yeast on plates from a bottle of Past Masters 1981 version and the liquid cultures look a bit different than those from a bottle of their export IPA. The IPA yeast always producesa white, quite even layer of foam but 1981 has more cauliflowers with more brown notes using similar starter wort. Also the estery, fruity smell appears more(=highly) intense. Same thing starting from two individual colonies but the 1981 is just one individual bottle so it might have mutated, I may have messed up with something or it could even be another strain.. The flocculation seems different, too. Both drop quickly, but 1981 remained fluffy longer whereas Ipa bottling yeast forms the dense sediment quicker. Must see how it works in a brew tomorrow.
@jturman35 Looks nice, it is probably a bit darker than mine although it could be because of the lighting. What does your grain bill look like? I haven't really conditioned it long. I think it should be fine in a couple of weeks when everything goes as expected. Next time I will make a larger batch and cut down the copper hops a bit. I have some new equipment, too. Will post how it turns out and how exactly I am doing it now.
Pinging ESBrewer to see if you have refined your ESB recipe since your post of a couple of years ago. Looking to brew this in the coming weeks. I was very interested in your previous recipe, and keen to see if/how it has evolved since then. Thx!
 

Kristoffer84

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Sorry to bring that old thread up :) I have some questions conerning the ESB/Pride recipe. I see the datasheet but cant really "read" it completly. so maybe you can help me. What does it say which crystal was used ? i only read Crystal LiXXt whatever it means... Next thing is the Hops. Are the red hops added in whirlpool and target is for bittering ? and what do the 12-6 and so on means ? 12 kg in the Mash Tun 1 and 6 on Mash Tun 2?. Also are both Tuns just 2 different beers right? Last thing is Mash temp. I read it they mash in at 71 C but mash temp is arround 67-68? Thats all so far. Thank you for your help :)
 

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schmurf

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Sorry to bring that old thread up :) I have some questions conerning the ESB/Pride recipe. I see the datasheet but cant really "read" it completly. so maybe you can help me. What does it say which crystal was used ? i only read Crystal LiXXt whatever it means... Next thing is the Hops. Are the red hops added in whirlpool and target is for bittering ? and what do the 12-6 and so on means ? 12 kg in the Mash Tun 1 and 6 on Mash Tun 2?. Also are both Tuns just 2 different beers right? Last thing is Mash temp. I read it they mash in at 71 C but mash temp is arround 67-68? Thats all so far. Thank you for your help :)
Have a look at post #18 in this thread which gives you a fairly good interpretation of the recipe I think.
 

kmarkstevens

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Especially thanks for posting the Collets Green Farm. Fascinating. When it's legal again, I do want to visit England for a beer tour. This or something similar should be on the docket.
 
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Northern_Brewer

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What does it say which crystal was used ? i only read Crystal LiXXt whatever it means...

Crystal Light

Are the red hops added in whirlpool and target is for bittering ? and what do the 12-6 and so on means ? 12 kg in the Mash Tun 1 and 6 on Mash Tun 2?

I read it as eg12.6kg total, but can't be sure - you can probably work it out by working out what volume you need to put 18.7kg of 11.4% Target into to make the IBUs come out right.

I read it as the "blue" Target is for bittering, the red blend is for aroma late in the boil, then there's another 20kg of Target at declaration (yeast pitch, historically the time at which the gravity was "declared" to the taxman) for Chiswick and ESB.

Also are both Tuns just 2 different beers right?

No, this is a double batch of their partigyle so you can think of it as the first runnings from the two tuns get combined, the second runnings from the two tuns get combined, then they make three beers by blending different amounts of first and (the weaker) second runnings, ESB has more first runnings, Chiswick has more of the second runnings.

Last thing is Mash temp. I read it they mash in at 71 C but mash temp is arround 67-68?

I assume that the water is at 71C when they add the grain, which reduces the temperature to the actual mash temperature.

There's more detail on their process in the various interviews at You searched for fuller | The Brewing Network
From memory they're mashing at just under 65C, and add the aroma additions 5 minutes or so before flameout.
 
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Northern_Brewer

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Especially thanks for posting the Collets Green Farm. Fascinating. When it's legal again, I do want to visit England for a beer tour. This or something similar should be on the docket.

There's oast houses dotted all over the former hop growing areas, although they've almost all been converted into sought-after houses, I've got a friend who lives in one. There are even furniture makers who specialise in furniture that's designed for the round rooms!

The old Whitbread hop farm in Kent is now a visitor attraction if you want to see (lots!) of oasts, although they've been struggling with Covid :
thehopfarm.co.uk
 

patto1ro

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I read it as the "blue" Target is for bittering, the red blend is for aroma late in the boil, then there's another 20kg of Target at declaration (yeast pitch, historically the time at which the gravity was "declared" to the taxman) for Chiswick and ESB.
Things written in red ink in brewing records are something which has changed. That is, isn't the same as the previous batch.
 

Kristoffer84

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tracer bullet

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Hard to predict. I have done some experimenting with the various crystals and caramels - munching the grains, making teas, having them in my beers. I feel I have a handle on what they are like but trying to mix and match some to be similar to one other might not be very easy.

If you can get the real deal that's obviously best. If not then I think a mixture would at least be tasty if not similar enough to be a substitute.
 
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