Please Critique my take on the Fullers ESB

[stamandster]

http://hopville.com/recipe/1205228/...nglish-pale-ale-recipes/fullers-esb-clone-v04

I adjusted based on what I could get through my LHBS. So it's not exactly how I want it. (in face this is what i really wanted http://hopville.com/recipe/1190143/...nglish-pale-ale-recipes/fullers-esb-clone-v01)

If anyone has any suggestions it'd be appreciated (I can use EK Goldings instead of the Fuggle addition btw).

 

[BeerLogic]

Drop the black patent. They don't use it, and 16 SRM is too dark for a Fuller's clone. They also don't use flaked maize anymore, and use Optic rather than Marris Otter for a base malt, but those will both be fine. Definitely go with the EKGs instead of Fuggles. I've found that going all EKG works pretty well, too. (See the recipe in my sig.) If you can find it, it would definitely be to your benefit to use the Fuller's yeast strain, which is Wyeast 1968 London ESB.

 

[stamandster]

Wow thanks for the feedback!

I had the Wyeast 1968 London ESB but it didn't give me enough attenuation. But I'll do it for the taste!
What SRM would you say it is? What do you think about the IBU?

"Optic rather than Marris Otter for a base malt". I'll have to check to see if my LHBS has this. Could I use Golden Promise if they don't? And if they don't have Golden promise is there a way to simulate the taste with MO?

Maybe something more like
http://hopville.com/recipe/1211921/...nglish-pale-ale-recipes/fullers-esb-clone-v05

 

[Nomad]

I just used the Wyeast 1968 on an ESB and it went from 1064 to 1016. Mash was at 150 F. Does the London Ale attenuate much more than that?

 

[BeerLogic]

If you mash low, use a large enough starter, and rouse the yeast with a little shaking when it starts to drop its krausen, you can get 75% attenuation with 1968.

For IBUs, I would say Fuller's is probably in the 35 to 40 range. The reason I suggest that you not use Northern Brewer is that, at least to me, it has a kind of minty flavor that seems out of place in a Fuller's clone.

For SRM, I'm guessing somewhere around 12, but that's tricky to estimate just looking at the glass. 16 is deep red-amber, which Fuller's is certainly not.

As for the base malt, Marris Otter is closer to Optic than Golden Promise. The flavor of pale malt comes from the barley variety as well as the conditioning it goes through, so there really isn't any way to make one malt variety taste like another.

That recipe looks better, except that English crystal malts taste very different from American ones, and as far as I know, there is no English maltster that makes a 90L crystal. Crisp and Simpsons both make a 60L crystal and a 120L crystal that work nicely for this type of beer. I would go with 10 pounds of Optic (or Marris Otter if you can't find it) plus a pound of English 60L crystal or half a pound of English 120L crystal for your grain bill. I find that I like the malty-ness of the larger amount of lighter crystal a bit better.

For hops, if you can't get Northdown or Challenger, I would go with an ounce of EKGs at 60 and 15, and 2 ounces at 5. That should get you a solid 35 IBUs.

 

[bierhaus15]

That recipe looks better, except that English crystal malts taste very different from American ones, and as far as I know, there is no English maltster that makes a 90L crystal.

Thomas Fawcett makes an 80L crystal that falls within the range of 85-90L. There are a few other UK malsters with a 90L crystal.

Recipe looks good, I'd suggest EKG too. If you want it to taste like it is on cask in the UK, dry hop it!

 

[stamandster]

Excellent suggestions! I'll work up an revision shortly.

 

[stamandster]

Just because I can't get Optic I chose MO. I can get Challenger it seems, just not sure on the quantities. This version has only EKG though.

http://hopville.com/recipe/1213721/...nglish-pale-ale-recipes/fullers-esb-clone-v06

 

[BeerLogic]

That looks pretty spot on. It won't exactly be Fuller's, but it will be similar and very tasty.

 

[rockfish42]

https://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-esb-178991/#post2072604
Have you listened to or seen the CYBI recipe? They had to parti-gyle it, essentially turning it into a no sparge as the mash is split into ESB and London Pride.

 

[stamandster]

https://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-esb-178991/#post2072604
Have you listened to or seen the CYBI recipe? They had to parti-gyle it, essentially turning it into a no sparge as the mash is split into ESB and London Pride.

No I hadn't seen or heard of it. That's an interesting way of getting it done. But, I'm not going to parti-gyle I'll party though!

I did adjust to try to incorporate Challenger

http://hopville.com/recipe/1214108/...nglish-pale-ale-recipes/fullers-esb-clone-v07

 

[rockfish42]

If you can control fermentation temperature, starting at 64 raising to 68 over 12 hours and then dropping back down to 64 will help retain the esters you're looking for.

 

[stamandster]

If you can control fermentation temperature, starting at 64 raising to 68 over 12 hours and then dropping back down to 64 will help retain the esters you're looking for.

Thank you for the information regarding the 1968. I found some threads on it as well. Maybe I'll do a little more research on this yeast.

https://www.homebrewtalk.com/f13/fermenting-wyeast-1968-london-esb-questions-79087/
https://www.homebrewtalk.com/f12/wyeast-1968-london-esb-experience-127716/

I'm gonna fill my carboy w some water and see what ambient is for my basement. How many degree's warmer will an active fermentation make the wort?

 

[stamandster]

So I call my clone the New English ESB and my brother, who loves Fuller's, say's it's super close. Which is good because I didn't hit my numbers as best as I wanted. This recipe is based off of the anniversary version that I found, a little more IBU and higher ABV. I'll post a side by side when it's carbed properly.

http://hopville.com/recipe/1358601