Fuller’s Chiswick Bitter Clone

IBU: 33

OG: 1.040 (10°P)

FG: 1.010 (2.6°P)

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The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This was the AHA’s 2008 Big Brew recipe, selected to honor English writer Michael Jackson, whom the worlds of beer, whiskey, and whisky had lost a few months earlier. Friend of the AHA and former AHA Governing Committee member Drew Beechum is credited with having obtained the recipe directly from John Keeling at Fuller’s Griffin Brewery in Chiswick, West London.

An AHA member recently contacted us to ask for the recipe. We were so delighted to rediscover it that we decided to run it in this issue, as it had never before appeared in Zymurgy.

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The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This was the AHA’s 2008 Big Brew recipe, selected to honor English writer Michael Jackson, whom the worlds of beer, whiskey, and whisky had lost a few months earlier. Friend of the AHA and former AHA Governing Committee member Drew Beechum is credited with having obtained the recipe directly from John Keeling at Fuller’s Griffin Brewery in Chiswick, West London.

An AHA member recently contacted us to ask for the recipe. We were so delighted to rediscover it that we decided to run it in this issue, as it had never before appeared in Zymurgy.

Ingredients:

  • MALTS
  • 7 lb. (3.2 kg) pale malt
  • 5.6 oz. (160 g) crystal malt, 120°L
  • HOPS
  • 0.5 oz. (14 g) UK Target, 11% a.a. @ 60 min
  • 0.25 oz. (7 g) UK Northdown, 8.5% a.a. @ 15 min
  • 0.25 oz. (7 g) UK Challenger, 7.5% a.a. @ 15 min
  • 0.5 oz. (14 g) East Kent Golding, 4.75% a.a., dry hop in primary
  • 0.5 oz. (14 g) East Kent Golding, 4.75% a.a., dry hop in secondary
  • 0.5 oz. (14 g) East Kent Golding, 4.75% a.a., dry hop in keg/cask
  • ADDITIONAL ITEMS
  • 3/4 tsp. (3 g) Irish moss @ 15 min
  • YEAST
  • Wyeast 1968 London ESB Ale Yeast or White Labs WLP013 London Ale Yeast
  • WATER
  • If you want to emulate Fuller’s water, aim for Ca 268 ppm, Mg 62 ppm, Na 30 ppm, SO₄ 638 ppm, Cl 36 ppm, HCO₃ 141 ppm.

Specifications:

Yield: 5 US gal

Original Gravity: 1.040 (10°P)

Final Gravity: 1.010 (2.6°P)

IBU: 33

Efficiency: 75%

Directions:

Mash grains at 149°F (65°C) for 60 minutes. Mash out at 160°F (71°C) and sparge with 170°F (76°C) water. Collect enough runoff to yield 5 gal. (18.9 L) after a 60-minute boil, approximately 6 gal. (22.7 L). Boil 60 minutes, adding hops and Irish moss as indicated.

Chill to 63–68°F (17–20°C), transfer to fermenter, pitch yeast, and aerate well. After 3 or 4 days, add the first dry-hop addition. Continue fermenting at 63°F (17°C) for a total of 7–10 days. Rack to secondary with the second dry-hop addition and age three weeks, at 50°F (10°C) if possible.

If kegging, rack to keg and add the third dry-hop addition to keg in a hop bag. If bottling, add the third dry-hop addition to secondary and then bottle normally. Carbonate to 1–1.5 vol. (2–3 g/L) of CO₂.

Extract Version

Replace pale malt with 6 lb. (2.7 kg) pale liquid malt extract. Steep crystal malt in 2 qt. (1.9 L) of water at 150°F (66° C) for 30 minutes, raise temperature to 170° F (77° C), and then strain and sparge with 2 qt. (1.9 L) of hot water. Add an additional 1.5 gal. (5.7 L) of water, stir in extract, bring to a boil, and proceed with recipe as above.


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