Full Throttle ESB Clone Beer Kit – All Grain

Description

Your Full Throttle ESB Clone draws from the classic Fuller’s ESB and gives you a balanced English extra special bitter built on 2-Row Brewers Malt, Crystal 60, and Victory Malt. The 2-Row supplies warm, biscuity malt character up front while Crystal 60 layers in smooth caramel and Victory Malt adds toasted nuttiness. Fuggle and East Kent Goldings deliver clean bitterness with delicate floral spice that keeps the malt in check without overpowering it. English Ale Yeast ferments the beer to a dry, sessionable finish.

Your Full Throttle ESB Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: ~5.1%
• Original Gravity: ~1.051
• Final Gravity: ~1.012
• IBUs: ~35
• SRM: ~13
• Degrees Plato: ~13.8

Disclaimer: All calculations approximate.

Ingredients

Grain Bill (combined in one bag)

• 8 lbs 2-Row Brewers Malt
• 1 lb Crystal 60
• 1 lb Victory Malt

Hops (substitutions based on availability)

• 1 oz Fuggle (60 min)
• 1 oz East Kent Goldings (15 min)
• 1 oz East Kent Goldings (5 min)

Yeast (substitutions based on availability)

• 1 packet English Ale Yeast

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 min: Add 1 oz Fuggle
• 15 min: Add 1 oz East Kent Goldings
• 5 min: Add 1 oz East Kent Goldings

Prepare Equipment

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.

Mash

1. Heat 4.5 gallons of water to 152°F.
2. Slowly stir in the 2_row Brewers Malt, Crystal 60, and Victory Malt to avoid clumps.
3. Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.

Sparge

1. Heat an additional 4 gallons of water to 168°F for sparging.
2. Recirculate the first runnings until clear, then begin lautering.
3. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).

Boil & Hop Schedule

1. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
2. Total Boil Time: 60 minutes
3. 60 min: Add 1 oz Fuggle
4. 15 min: Add 1 oz East Kent Goldings
5. 5 min: Add 1 oz East Kent Goldings
6. Keep the boil steady, stirring occasionally to prevent scorching.

Cool & Transfer

1. After the 60-minute boil, rapidly cool the wort to around 68°F.
2. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to 5 gallons total with cool water.

Fermentation

1. Pitch 1 packet of English Ale Yeast at ~68°F.
2. Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.
3. Verify stable final gravity (no change over 2–3 days) before bottling.

Priming for Bottling

1. Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
2. Gently rack your fermented beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
3. Fill sanitized bottles, leaving about an inch of headspace, and cap.
4. Let bottles condition at room temperature (68–72°F) for 2–3 weeks.

Kegging

1. Transfer the beer into a sanitized keg.
2. Purge the keg with CO₂ by burping it a few times.
3. Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.