Fuller’s ESB Clone

Fuller’s ESB clone

(5 gallons/ 19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 35  SRM = 13  ABV = 5.9%

This recipe is for the bottled version of ESB. The cask version in the UK is 5.5% ABV.

Ingredients
11 lbs. 3 oz. (5.1 kg) Muntons pale ale malt
1 lb. 2 oz. (0.51 kg) crystal malt (75 °L)
5.25 AAU Target hops (60 min.) (0.53 oz./15 g of 10% alpha acids)
2.6 AAU Challenger hops (60 min.) (0.34 oz./10 g of 7.5% alpha acids)
0.83 AAU Northdown hops (15 min.) (0.1 oz./2.7 g of 8.5% alpha acids)
1.66 AAU Goldings hops (15 min.) (0.33 oz./9.4 g of 5% alpha acids)
0.33 oz. (9.4 g) Goldings hops (dry hop)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil for 60 minutes, adding hops at the times indicated. Cool and ferment at 69 °F (21 °C). Add Goldings dry hops to secondary fermenter.

Fuller’s ESB clone
(5 gallons/ 19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 35  SRM = 13  ABV = 5.9%

Ingredients
1 lb. (0.45 kg) Muntons Light dried malt extract
6.6 lbs. (3 kg) Muntons Light liquid malt extract (late addition)
1 lb. 2 oz. (0.51 kg) crystal malt (75 °L)
5.25 AAU Target hops (60 min.) (0.53 oz./15 g of 10% alpha acids)
2.6 AAU Challenger hops (60 min.) (0.34 oz./10 g of 7.5% alpha acids)
0.83 AAU Northdown hops (15 min.) (0.1 oz./2.7 g of 8.5% alpha acids)
1.66 AAU Goldings hops (15 min.) (0.33 oz./9.4 g of 5% alpha acids)
0.33 oz. (9.4 g) Goldings hops (dry hop)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)

Step by Step
Heat 3.4 quarts (3.2 L) of water to 165 °F (74 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 154 °F (68 °C) for 45 minutes. While grains steep, begin heating 2.25 gallons (8.5 L) of water in your brewpot. When steep is over, remove 1.1 qts. (~1.1 L) of water from brewpot and add to the grain tea in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add the 60 minute hops and begin the boil. With 15 minutes left in boil, add the next addition of hops. Then turn off the heat and add the liquid malt extract. Stir well to dissolve, then resume heating. At the end of the boil, cool wort and transfer to fermenter, adding enough water to make 5 gallons (19 L). Pitch yeast and ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle a few days later when beer falls clear.