Source: Larry Bristol (LBRISTOL@SYSUBMC.BMC.COM), HBD Issue #1509, 8/24/94
Until the most recent attempt, that is! I think I have a very close clone on tap right now. I keg rather than bottle, and I am comparing this brew to the draught Fuller's that is available in the Houston area; I would suspect (hope, anyway) that the same recipe, if bottled, would be comparable to the bottled Fuller's ESB species.
Incidentally, I am just about 125% sure that Fuller's does *NOT* use
centennials in their ESB. This recipe is not an attempt to duplicate
their processing or ingredients, just the flavor of the finished product.
So no flames about how this could not possibly be an authentic recipe,
kegged and force carbonated at 8psi/40F, tapping after 18 days. At first, I was concerned that the dry hops had given it too much of a hop character, certainly more than present on the target. But after a few more days, the hops had blended and softened quite a bit and seems to . be about right. If anything is wrong with the recipe, I think it gives a bit more body than Fuller's, so I will probably cut back slightly (maybe reduce the carapils from 1.5# to only 1#) next time. A