Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.048
Target FG 1.012
Est. ABV 4.7%
Bitterness 35 IBU
SRM 9
This extract clone recipe is for Fuller’s Extra Special Bitter (ESB), a classic English Extra Special Bitter that balances a rich, biscuit-like malt backbone with classic earthy hops. It features the signature fruity esters of a British yeast strain for a highly drinkable pint.
Fermentables
8 oz Crystal 60L Malt (Steep at 155°F for 30 minutes.)
4 oz Carastan/Special B Malt (Steep for caramel complexity.)
5 lbs Light Dry Malt Extract (Add late in the boil to preserve light color.)
Hops Schedule
0.08 oz Target (11% AA) @ 60 min (Primary bittering hop.)
0.50 oz Northdown (8% AA) @ 15 min (Flavor addition.)
1 oz Goldings (5% AA) @ Flameout (Classic English aroma.)
Yeast
Wyeast 1968 London ESB Ale – High flocculation, attenuates 67-71%, produces signature fruity esters.
Instructions
1
Heat 2.5 gallons of water to 160°F. Steep specialty grains in a mesh bag for 30 minutes, then remove and discard. Do not let the water exceed 170°F.
2
Bring the liquid to a boil and remove from heat. Stir in the malt extract until fully dissolved.
3
Return to a boil and add the Target hops for 60 minutes.
4
Add Northdown hops and a clarifier (Irish Moss or Whirlfloc tablet) at 15 minutes remaining.
5
Turn off the heat and add Goldings hops, let steep for 5 minutes.
6
Cool the wort rapidly to 80°F using an immersion chiller or ice bath.
7
Transfer to a sanitized fermenter. Add cold water to reach 5.5 gallons, and aerate well. Pitch the yeast and seal the fermenter.
Notes
Fermentation
Temperature: 66-68°F
Duration: 2 weeks – Keep temperature steady to ensure the yeast produces the correct English ester profile.
Brew Date:___________ Original Gravity: _________ Final Gravity:__________ ABV: _________
Ingredients
Fermentables
8 oz Crystal 60L Malt (Steep at 155°F for 30 minutes.)
4 oz Carastan/Special B Malt (Steep for caramel complexity.)
5 lbs Light Dry Malt Extract (Add late in the boil to preserve light color.)
Hops Schedule
0.08 oz Target (11% AA) @ 60 min (Primary bittering hop.)
0.50 oz Northdown (8% AA) @ 15 min (Flavor addition.)
1 oz Goldings (5% AA) @ Flameout (Classic English aroma.)
Yeast
Wyeast 1968 London ESB Ale – High flocculation, attenuates 67-71%, produces signature fruity esters.
