BBB - ESB (Fuller's Clone) - All Grain

What's in the Box

INGREDIENTS

Grain Bill: ***Combined in one bag***
- 9 lbs. Pale Ale 2-Row Malt
- 1 lb. Caramel 80L Malt
- 8 oz. Caramel 40L Malt

Hops: ***Substitutions based on availability***
1 oz. - Willamette Hop Pellet (60 min.)
1 oz. - UK Northern Brewer Hop Pellets (15 min.) 
1 oz. - UK Fuggle Hop Pellets (10 min.)
1 oz. - UK Kent Goldings  Hop Pellets (dry hop)

Yeast: ***Substitutions based on availability***

- 1x Dry Yeast Packet (SafAle S-04)

Also Included: 
- Priming Sugar 

Your Brown Box Beer Kit stands out from all the rest. Your grains are crushed to order and your ingredients are packed fresh. Your BBB kit does not sit on a shelf and true to its name, you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Your BBB - ESB (Fuller's Clone) Kit makes is a potent, full-bodied and mahogany-coloured ale. Brewed with Pale Ale and Crystal malts, the flavor profile features biscuit flavors and soft malty toffee notes that will bring home the gold. 

ABV: 5.4% - 6.0%
IBUs: 32
Original Gravity: 1.052 - 1.060
Final Gravity: 1.010 - 1.014

SRM: 13

Disclaimer: All calculations are approximate.

INGREDIENTS

Grain Bill: ***Combined in one bag***
- 9 lbs. Pale Ale 2-Row Malt
- 1 lb. Caramel 80L Malt
- 8 oz. Caramel 40L Malt

Hops: ***Substitutions based on availability***
1 oz. - Willamette Hop Pellet (60 min.)
1 oz. - UK Northern Brewer Hop Pellets (15 min.) 
1 oz. - UK Fuggle Hop Pellets (10 min.)
1 oz. - UK Kent Goldings  Hop Pellets (dry hop)

Yeast: ***Substitutions based on availability***

- 1x Dry Yeast Packet (SafAle S-04)

Also Included: 
- Priming Sugar 

INSTRUCTIONS

Prepare Equipment:
Sanitize all brewing equipment thoroughly.

Mash:
Heat 4.25 - 4.5 gallons of strike water to 165°F. (Adjust for your brewing systems temperature absorption.)
Add all malts to your mash tun and mash at 154°F for 60 minutes to convert the starches into fermentable sugars.

Sparge:
Heat 4 gallons of water to 170°F for sparging.
Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil:
Bring the wort to a rolling boil.
Boil for a total of 60 minutes while following the. hop schedule above.

Cool and Transfer:

Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
Transfer the cooled wort to a sanitized fermenter and top up to 5 gallons total *if needed*.

Fermentation:
Pitch the Safale S-04 yeast into the fermenter.
Ferment at 68°F for 5–7 days.
Transfer to a secondary fermenter with the dry hop addition for an additional 3-4 days.

PACKAGING

Priming for Bottling:
Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:
Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.