Fullers ESB

This recipe is the culmination of 6 recipies I found on the net.
I also looked at 3 recipe books at my local homebrew shop.

Brewer:	Vince Mash		Email:	vincemash@yahoo.com
URL:	http://users.snip.net/vincemash/beer
Beer:	Fullers ESB		Style:	English Strong (Extra Special) Bitter
Type:	Partial mash		Size:	11 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	35 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Add 1 Tablespoon of Burton Water Salts to mash water.
Grain:	2 lb. Crystal 80L 1 lb. Dextrine malt (Cara-Pils) 2 lb. British pale 2 lb. Flaked corn
Mash:	68% efficiency
	Mashed at 155° for 90 min until conversion.
Boil:	60 minutes	SG 1.045	13 gallons
	11.25 lb. John Bull Light Unhopped LME
	2 Tsp Irish Moss for final 15 Minutes of Boil
Hops:	1 oz. Target (8.8% AA, 60 min.) 1 oz. Challenger (8.2% AA, 30 min.) 1 oz. Northdown (8% AA, 15 min.) 1 oz. Kent Goldings (6.4% AA, 10 min.) 1 oz. Kent Goldings (aroma) 1 oz. Kent Goldings (Dry Hop) (aroma)
Yeast:	I am going to try Safale SO-4 dry yeast in this batch. Supposidly this is Fullers yeast.
Log:	Primary for 4 days (plastic bucket). Transfer to secondary dry hop with 1 oz. Whole Kent Goldings hops. Kegged after 2 weeks in secondary.
Carbonation:	Whatever method you use keep the carbonation on the low side.

Recipe posted 07/01/99.