Fuller's ESB, recipes? Options

[OldStyleCubFan]

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

The fullers site gives you the hops. BYO is close...

First brewed in 1971, ESB is unrivalled in terms of its flavour and balance. A powerful 5.5% a.b.v. in cask (5.9% a.b.v. in bottles and kegs), it is brewed from Pale Ale and Crystal malts, and from Target, Challenger, Northdown and Goldings hops. But don't ask us for the actual recipe - that's a closely guarded secret.

[Chris Colby]

But that recipe is a load of crap in my opinion.

I've made it several times. It's a very nice Fuller's ESB clone.


Chris Colby (Editor BYO)
Bastrop, TX

[Stuster]

The fullers site gives you the hops. BYO is close...

First brewed in 1971, ESB is unrivalled in terms of its flavour and balance. A powerful 5.5% a.b.v. in cask (5.9% a.b.v. in bottles and kegs), it is brewed from Pale Ale and Crystal malts, and from Target, Challenger, Northdown and Goldings hops. But don't ask us for the actual recipe - that's a closely guarded secret.

Thanks OSCF. The BYO recipe does seem like it got close. Sounds like the head brewer's not quite so guarded with the recipe though. (IMG:style_emoticons/brewboard/tongue.gif)

[blatzy]

Stuster --

Yeah --- I guess the brewmaster and the marketing guy don't talk much :-).

I think the BYO hops targets are close to spot on -- I just personally like EKGs a lot, and I have a pound or so on hand usually, whereas I never buy northdown, target, challenger etc. so I just used them instead.

In the recipe I made, using those grist targets, I need about .50LB of crystal, but I've gone back and forth on whether it should be 60L or 80L. Fuller's seems to have a caramelly undertone to me that I don't get as much from the 60L. Plus when I used the 60L, it came out a tad light in SRM.

Then again I know people say 80L doesn't belong in bitters, pales, yadayadyada. I've even thought about going up to 120L, but I guess I chickened out.

If I go with 60L again, I might consider using a 90 minute boil instead.

Since this thread has been brought up, I think I'll brew this one again in a couple of weeks. Don't know which crystal, but....

[Yeasty Boy]

I'm doing a bitter (about to mashout) using that recipe along with a half-pound each of flaked wheat and caramelized brown sugar. Should clock in around 1.046. EKG, Fuggles, Willamette. And CL-210 from a slant. Going to serve it on the engine at the Christmas party. Yum.

[Stumptown]

Then again I know people say 80L doesn't belong in bitters, pales, yadayadyada. I've even thought about going up to 120L, but I guess I chickened out.

Now that's just crazy talk. I use 12 ounces of C 80 in my house pale. I'm actually gonna try C120 instead in the next batch. I think it works great.

[blatzy]

Now that's just crazy talk. I use 12 ounces of C 80 in my house pale. I'm actually gonna try C120 instead in the next batch. I think it works great.

cool - then maybe I'll try 120 in this next batch -- or maybe 80 but with a 90 min boil -- I guess I'll decide at the LHBS.

Thanks for sharing your experience.

Cheers!

[RetUSN]

Since I'm also a huge fan of Fuller's ESB, and after reading the Rare Beer Club article, I've formulated this recipe for an Extra, Extra Special Bitter:

6 GL

12lb 12oz British Pale
12oz Flaked Maize
8oz 120 Crystal

EKG 1oz 60min
1oz 30min
1.5oz 15min
1.5oz 1min

WLP002

Mash at 151F for 60min, 1.25 qt/lb.
Batch sparge to collect 7.5gl

TARGET OG – 1.062
TARGET IBU – 41

Comments or suggestions?

[zombudis]

Looks like one I'd like to try. Perhaps a shade more bittering hops.

[g_uncle]

Combining the Clonebrews recipe and the BYO, you get a mighty tastey drink. Not dead on, but very tastey and I think it has the nice malty (almost sherry) taste with good hops. I don't recall exactly how I combined the recipes but I know I didn't get too creative.

g-

[OldStyleCubFan]

FWIW - I'm pretty sure Fuller's uses Optic malt vs. marris otter

[whodatpat]

I just got back from the Fullers brewery tour. ESB, London Pride and Chiswick are the same mash. First runnings ESB, 2nd runnings Chiswick, Blend of first and second runnings for London Pride. I can not speak for 1845 or IPA, but the porter is obviously a seperate mash. The Vintage is a special one off batch they do each year. Each recipee is diferent and closer to a light barley wine. I wrought home a few bottles to sample at the next CRABS meeting.

Looking for a Fullers Big Three recipee to handle the two mashes.

Patrick

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.

[whodatpat]

FWIW - I'm pretty sure Fuller's uses Optic malt vs. marris otter

Last week they said they occasionally use MO, but it is not their main grain. I would still use it if i had it on hand.