Fuller's ESB, recipes? Options

[beerturtle]

Hey All:

Just wondering if anyone has a decent FUller's ESB clone (Extract w/ grains or AG). I've been looking through my files and on the Internets and haven't found a recipe that "seems right". Any help?

Also, y'all think WL002 would work OK with this?

Cheers! (IMG:style_emoticons/brewboard/wink.gif)

This post has been edited by beerturtle: Oct 22 2006, 11:02 AM

[Stuster]

I'd be interested in seeing some recipes for Fullers. (IMG:style_emoticons/brewboard/beerchug.gif)

BTW, the WLP002 (or Wyeast 1968) is supposed to be the Fullers strain so it'd be the perfect yeast to use.

[sherlock holmboy]

I did some tooling around with beersmith and came up with a malt bill that sounded good:

@ %75 Effeciency

7.5lbs Marris Otter (Base malt for maltiness)
1lb 40L Crystal (For body)
.5lb Biscuit (For that wonderful bready flavor)
.25 Special B (For a little sweet caramel flavor)

OG: 1.049
Style OG: 1.039-1.045

[Jeff Meyers]

I friend and I brewed this recipe on our own systems this past spring. His came in 1st at the Brewmasters Open and mine came in 4th. Both beers scored over a 40.

I would recommend that you add some minerals to your water to pull out the hop bitternes. Also, the 65 IBU's is not really accurate due to the FWH addtion.

ESB
A ProMash Recipe Report

BJCP Style and Style Guidelines

04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale
Min OG: 1.046 Max OG: 1.065
Min IBU: 30 Max IBU: 65
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 7.30 Wort Size (Gal): 7.30
Total Grain (Lbs): 15.25
Anticipated OG: 1.057 Plato: 14.06
Anticipated SRM: 10.1
Anticipated IBU: 65.3
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
Evaporation Rate: 1.75 Gallons Per Hour
Pre-Boil Wort Size: 9.93 Gal
Pre-Boil Gravity: 1.042 SG 10.47 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.6 10.00 lbs. Pale Malt(2-row) Great Britain 1.038 2
6.6 1.00 lbs. Flaked Corn (Maize) America 1.040 1
4.9 0.75 lbs. Biscuit Malt Belgium 1.035 24
11.5 1.75 lbs. Munich Malt Great Britain 1.037 6
8.2 1.25 lbs. Crystal 55L Great Britian 1.034 55
3.3 0.50 lbs. Carafoam 1.035 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Wye Challenger Pellet 7.10 46.3 60 min.
1.00 oz. Goldings - E.K. Whole 4.00 9.0 40 min.
0.75 oz. Goldings - E.K. Whole 4.00 3.0 20 min.
0.50 oz. Goldings - E.K. Whole 4.00 1.2 10 min.
0.50 oz. Goldings - E.K. Whole 4.00 5.9 First WH
1.25 oz. Goldings - E.K. Whole 4.00 0.0 0 min.

Yeast - WYeast 1968 London Extra Special Bitter

Mash Schedule
Grain Lbs: 15.25
Water Qts: 19.82 - Before Additional Infusions
Water Gal: 4.95 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 75
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 168 Time: 60

[drewbage]

A few years back the head brewer of Fuller's stopped in LA on a tour and gave a talk at a tasting about how they brew the beers. Turns out that all the beers (with the exception of the Porter of course) are brewed from the same mash that they pull into separate coppers - A, B & C. The various beers then are just a mix of different quantities of A, B & C before being boiled.

So, Cullen our "Grand Hydrometer" (IMG:style_emoticons/brewboard/cool.gif) made up this brew to get some Fuller's love going.

http://maltosefalcons.com/recipes/20040901.php

[Yeasty Boy]

No way ALL of them are made from the same mash.
I could see Golden Pride, London Pride, ESB and Chiswick, but the rest are too different. Did he really say ALL of them?
Maybe they cap and/or use kettle sugars to differentiate them. Did he mention anything more about it?

[drewbage]

No way ALL of them are made from the same mash.
Did he really say ALL of them?

My recollection was that he said that all of their beers were made from the exact same mash. That for instance the Vintage & 1845 was pretty much A and the Chiswick is made from C.

I didn't ask about the Porter because that just didn't even occur to me that was done differently.

But thinking about the main line of beers...

Chiswick
London Pride
IPA
ESB
1845
Vintage

I could totally see those as being the same mash. And that's pretty much the recollection set down by our Grand Hydro here in the first page of the October 2004 newsletter.

This post has been edited by drewbage: Oct 24 2006, 09:56 PM

[Yeasty Boy]

Very cool. I have to say that 1845 does something for me. From the taste of it I'm pretty sure it's got sugar in the boil.
I have a clone for London Pride; might have to start messing around with it, see what I can come up with.

[Salsgebom]

Fullers ESB (from BYO May-June '05)

5 gallons AG
OG = 1.060
IBU = 35
SRM = 15

Malt
9 lbs. 2 oz. English 2-row pale
2.0 lbs flaked Maize
1 lb. 2 oz. Crystal 60

Hops
0.53 oz Target 10% (60min)
0.34 oz. Challenger 7.5% (60min)
0.1 oz Northdown 8.5%(15min)
0.33 oz Goldings 5% (15min)

Yeast
Wyeast 1968 London ESB or
WLP002 English Ale

Extras
1/4 tsp yeast nutrient
1 tsp Irish Moss

[Jeff Meyers]

Nothing against you....

But that recipe is a load of crap in my opinion. Fullers ESB is WAY more than 35 IBU's on my tongue. I'm surprised they published that. It makes you wonder if anyone looked at it before they put it in the issue.

[tripel666]

Nothing against you....

But that recipe is a load of crap in my opinion. Fullers ESB is WAY more than 35 IBU's on my tongue. I'm surprised they published that. It makes you wonder if anyone looked at it before they put it in the issue.

I hear ya.. A lot of BYO 'recipes' are nothing close to the beer they are cloning. Makes you wonder if they ever test the beers or there recipes. (IMG:style_emoticons/brewboard/mad.gif)

This post has been edited by tripel666: Oct 25 2006, 07:40 PM

[Jeff Meyers]

In general....I really like the magazine. However, I have a difficult time believing a lot of the recipes that get published. Some just seem way out of whack.

I've been looking over the special issue that they just did recently that has 150 "clones". I admit that it's going to be pretty difficult to clone any commercial beer to an exact degree. Consequently, I would not expect a recipe to be a dead ringer. I would expect basics like color, IBU's and such to be right or darn close.

[tripel666]

Exactly. a lot of the recipes just seem way too off to me. They don't even come close to color, bitterness etc... I thought they would have plugged the recipe into a program (beersmith,promash..) at least.

[blatzy]

http://rarebeerclub.beveragebistro.com/rbcbeer_12.html

I based my clone off the info in this article, except I used all EKGs in it, since I like them.

Its damned near perfect.

Thought it might be helpful to you.

Cheers!

This post has been edited by blatzy: Oct 26 2006, 06:03 PM

[Stuster]

Interesting article, blatzy. From what the head brewer says there, the BYO recipe is not that far off in bitterness. Just too bitter. (IMG:style_emoticons/brewboard/hehe.gif) Too much maize though. The head brewer says

91.5% pale ale malt (optic barley variety), 3.5% crystal malt and 5% flake maize
OG 1054
IBUs 34

Hops not clear, but not all EKG. Sounds like a good start though.