ESB

This dark and  strong and malty Extra Special Bitter is a close clone of the famous Fullers ESB .

3Kg Light Dried Malt

500g Dark Dried Malt

120g Dried Malt Additive

300g Crystal Malted Grain 120 ebc

60g Willamette Hop Pellets @ start of boil

30g Tettnanger Hop Pellets @ 55mins

30 Tettnanger Hop pellets dry hop

1tsp Irish Moss

Bring 10L of water to the boil, remove from hte heat and add the crushed Crystal grain, then steep for 30 mins. Remove the grain. Bring to the boil and add 1Kg Light Malt and the Willamette Hops and boil for 30 mins. Add the Irish moss and continue to boil for a further 25 mins. Add 30g Tettnanger Hops and continue to boil for a further 5 mins and turn off the heat. Add the Dried Malt additive and dissolve. Add the remaining malts to the fermenter and cool and strain in the liquid from the pot. Top up to the 20L mark with cold water and allow to ferment for 2 days @ 18-20ºC. Top up to 25L with cold water and allow to ferment for a further 2 days. Rack into a secondary fermenter adding the remaining 30g of Tettnanger hops and allow to stand for a further 10 days. Bottle and allow to condition for at least 3 months before sampling.

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