Full Sail Ale Beer Recipe

Category Pale Ale
Recipe Type Extract

Fermentables
 7 lbs Australian Light Malt Syrup
.75 lbs Light Crystal Malt
1 oz Dextrin Malt
.75 cup Corn Sugar (priming)
 
Hops
 2--1/4 oz Nugget Hops (1--3/4 ounce for boiling
 
Other
 2 tsp Gypsum
 
Yeast Wyeast London Ale Yeast 
Procedure Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water. Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes.

Full Sail Amber  

Category Amber Ale
Recipe Type All Grain
 
Fermentables
 10.5 lbs Klages malt
8 oz 90 L crystal malt
2 oz chocolate malt
 
Hops
 .75 oz chinook (11.3 %), 90 minutes
1 oz cascade plugs (5.7 %) 15 minutes
.5 oz cascade plugs (finish)
.5 oz cascade plugs (dry hop)
 
Yeast culture of Brewers Resource's English Draft Ale yeast 
Procedure Mash at 152 F, 90 minutes.
I used a culture of Brewers Resource's English Draft Ale, which has worked well for me in a couple of batches that I've made with it.
 

Fullers ESB  

Category ESB
Recipe Type All Grain
.
 
Fermentables
 .5 lb Crystal 60L - 90L
1 lb brown sugar, 60 minutes
 
Hops
 .5 oz Kent Golding, 30 minutes
.5 oz Kent Golding, 5 minutes
1.5 oz Kent Golding, dry hopped in secondary
2 oz Fuggles, 60 minutes
 
Yeast Wyeast London Ale (1028) yeast 
Procedure There is no Fuggles in ESB or any of the Fullers beers. They use English Target, Challenger and Northdown. EKG is in the finish & cask hopping of both Chiswick Bitter (very good bitter) and ESB. BTW the kettle hops are Lupofresh( challenger, 91) pellets from Kent and Worscester. They "Burtonize" the brewing water using mineral salts. A single temp infusion is employed. The ESB is 1.052 OG (apparently this was reduced for the US market, according to a brewer I was drinking with in the Pub next door). I was told they used to use sugar but this is no longer required with the new mash tuns. I missed out on the Maize part so I do not know, but I assume George has this correct. Try 5- 10 % in the mash. Skip the sugar, use caramel malts to get the color and sweetness.

Fullers ESB Clone  

Category ESB
Recipe Type Extract
 
Fermentables
 .25 lb Dark Belgian candi sugar (275 deg. L)
3.3 lb Munton & Fison extra light extract syrup
4.5 lb 2-row malt
0.5 lb Crystal (40 deg. L)
1 lb Flaked maize
 
Hops
 1 oz Bullion pellets (8.5 AAU) 60 mins
1 oz Bullion pellets (8.5 AAU) 20 mins
1 oz Goldings flowers (4.5 AAU) 20 mins
0.75 oz Goldings flowers (4.5 AAU) 10 mins
0.25 oz goldings flowers dry-hopped in secondary
 
Yeast Wyeast 1968 London Ale 
Procedure 1 step infusion, mini-mash @ 154 deg. F for 70 minutes, or until conversion. Mashout @ 170 deg. F for 20 minutes. Sparge w/3 gallons water @ 150 deg. F to collect 4.25 gallons

Full-Moon Porter  

Category Porter
Recipe Type Extract
. 
Fermentables
 6 lbs dark malt extract syrup
1 lbs english dry dark malt extract
.25 lbs black patent malt
.25 lbs chocolate malt
.5 lbs roasted barley
 
Hops
 1 oz Bullion hops pellets
1 oz Northern Brewer hops pellets
2 oz Cascade hops pellets
 
Other
 5 tbsp ground Vienna roast coffee
 
Yeast Porter yeast starter 
Procedure I used Charlie's "step infusion" for the specialty grains, 125 F (20 minutes), 135 (15 minutes), 155 (20 minutes), and 170 (15 minutes). I did a mini-sparge with 170 water and a strainer.
To the resulting wort, I added the extract (syrup and dry). The full boil was about 50 minutes total. 15 minutes, then add 1 ounce Bullion and 1 ounce Northern Brewer, and boil 20 minutes, then add 1--1/4 ounce Cascade and boil 15 more minutes. Then, I added remaining Cascade, steeped 3 minutes, and added coffee, and steeped 1 minute. Cooled the wort in the sink ice bath.

The yeast capsule sat in my fridge for at least a month, but I started it about 40