Fullers ESB 2 — Brewday Checklist

Mash Liquor

• Heat 15.3 L to 74.8°C
• Add Lactic Acid – 5.02 ml
• Add Epsom Salt (MgSO4) – 2.31 g
• Add Salt – 1.52 g

Grain Bill

• Extra Pale Maris Otter (Crisp) – 4.3 kg
• Crystal Malt - 60L (Thomas Fawcett) – 0.8 kg

Sparge Liquor

• Heat 19.25 L sparge water
• Add Lactic Acid – 6.99 ml
• Add Epsom Salt (MgSO4) – 2.90 g
• Add Salt – 1.91 g

Boil

• Start 60-minute boil
• At 60 min: Add 15 g Target
• At 60 min: Add 6 g Challenger
• At 60 min: Add 6 g Northdown
• At 10 min: Add 10 g East Kent Goldings (EKG)
• At 10 min: Add 0.50 tsp Irish Moss

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x Saturated Fruity NEIPA Yeast (WHCLAB)
• Ferment at 19.4°C
• Add 0.50 ml NBS Clarity
• Dry hop: 10 g East Kent Goldings (EKG)