Thought it was about time I started some payback. Below is a Fullers ESB clone I've just done. Its just finished fermenting so not had chance to try it yet, but I'll let you know how it goes. Hit the numbers OK so just need to add gelatin and crash and then dry hop - all in time for Xmas hopefully. Cheers !
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[center]Fullers ESB Clone - Batch 1[/center]
Recipe Overview
Brewer: Dom
Style: ESB
Source Recipe Link:
ABV: 5.2% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.054
IBU's (Tinseth): 35
Bitterness to Gravity Ratio: 0.65
Colour: 17.5 EBC = 8.9 SRM
Kettle Efficiency (as in EIB and EAW): 84.8 %
Efficiency into Fermentor (EIF): 76.7 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 67 C = 152.6 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 36 L = 9.51 G
Volume into Boil (VIB): 34.02 L = 8.99 G @ 1.038
Volume of Ambient Wort (VAW): 23.04 L = 6.09 G @ 1.054
Volume into Fermentor (VIF): 20.84 L = 5.51 G @ 1.054
Volume into Packaging (VIP): 20.07 L = 5.3 G @ 1.014 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
95% Bairds Maris Otter (3 EBC = 1.5 SRM) 4707 grams = 10.38 pounds
5% Bairds Dark Crystal (240 EBC = 121.8 SRM) 248 grams = 0.55 pounds
The Hop Bill (Based on Tinseth Formula)
20.2 IBU Target Pellets (10%AA) 19 grams = 0.67 ounces at 60 mins
10.1 IBU Challenger Pellets (7.5%AA) 12.7 grams = 0.447 ounces at 60 mins
1.6 IBU Northdown Pellets (8.7%AA) 3.4 grams = 0.121 ounces at 15 mins
3.1 IBU Goldings Pellets (5%AA) 11.9 grams = 0.42 ounces at 15 mins
0 IBU Goldings Pellets (5%AA) 11.9 grams = 0.42 ounces at mins (Dry Hopped)
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 67 C = 152.6 F
Strike Water Needed (SWN): 36.71 L = 9.7 G 67.7 C = 153.8 F
Mashout for for 10 mins at 78 C = 172.4 F
Miscellaneous Ingredients
0.5 Koppafloc (Boil) 10 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: y (Pulled 0 mins after boil end.)
Whirlpool: 10 mins after boil end.
Chilling Method: No-Chill (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: Wyeast 1968 or WhiteLabs WLP002 for 14 days at 20 C = 68 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Req. Volumes of CO2: 2.1
Serving Temp: 7 C = 44.6 F
Condition for 28 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
dry hop for a few days post fermentation
Fullers ESB Clone
Post #1 made 10 years ago
Last edited by dom on 05 Dec 2015, 03:15, edited 1 time in total.
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