Full Throttle ESB Clone Beer Kit – All Grain
Brand : Label Peelers
- SKU:
- LP-Full-Throttle-ESB-Clone-All-Grain
- UPC:
- 00810194956157
- Shipping:
- Calculated at Checkout
Flavor Description
Meet your new house ale: the Full Throttle ESB Clone Beer Kit – All Grain. Inspired by the classic Fuller’s ESB, this English-style extra special bitter delivers a well-rounded flavor that’s all about balance and nuance. You’ll taste the richness of Maris Otter malt right up front—warm, biscuity, and deeply satisfying. Crystal 60 adds a smooth caramel layer, while a touch of Victory Malt brings a hint of toasted nuttiness that rounds out the malt profile beautifully. The hop character, driven by traditional Fuggle and East Kent Goldings, brings a clean bitterness and delicate floral spice that cuts through the malt without overpowering it. At around 5.9% ABV, this ESB clone is full-flavored without being heavy, making it a go-to for evenings when you want something British, balanced, and easy to keep coming back to. Brew it, pour it, and you’ll have a pint that feels like it belongs right at home on a cask pull in your favorite countryside pub.
ABV: ~5.%
IBU: ~35
OG: ~1.055
FG: ~1.014
SRM: ~12
Degrees Plato: ~13.8
Disclaimer: All calculations approximate.
Ingredients
Ingredients – All Grain Version
Base & Specialty Malts
8 lbs 2-Row Brewers Malt
1 lb Crystal 60
1 lb Victory Malt
Hops
1 oz Fuggle (60 min)
1 oz East Kent Goldings (15 min)
1 oz East Kent Goldings (5 min)
Yeast
1 packet English Ale Yeast
Additives
5 oz Priming Sugar
Hops Schedule
15 min: Add 1 oz East Kent Goldings
5 min: Add 1 oz East Kent Goldings
Brewing Instructions
Prepare Equipment
Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~68°F.
Mash
Heat 4.5 gallons of water to 152°F.
Slowly stir in the 2_row Brewers Malt, Crystal 60, and Victory Malt to avoid clumps.
Mash for 60 minutes at 152°F, stirring every 15 minutes to maintain consistency.
Sparge
Heat an additional 4 gallons of water to 168°F for sparging.
Recirculate the first runnings until clear, then begin lautering.
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
Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
Total Boil Time: 60 minutes
60 min: Add 1 oz Fuggle
15 min: Add 1 oz East Kent Goldings
5 min: Add 1 oz East Kent Goldings
Keep the boil steady, stirring occasionally to prevent scorching.
Cool & Transfer
After the 60-minute boil, rapidly cool the wort to around 68°F.
Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible.
Fermentation
Pitch 1 packet of English Ale Yeast at ~68°F.
Ferment at 68°F for 2 weeks, ensuring the temperature stays steady.
Verify stable final gravity (no change over 2–3 days) before bottling.
Priming for Bottling:
Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
Gently rack your fermented beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
Fill sanitized bottles, leaving about an inch of headspace, and cap.
Let bottles condition at room temperature (68–72°F) for 2–3 weeks.
Kegging:
Transfer the beer into a sanitized keg.
Purge the keg with CO₂ by burping it a few times.
Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.
