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Extra Special Bitter

Stock # HBS020

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Ingredients:

· 12# British Pale Ale malt

· 1# Carapils

· 1# 40L or 60L Crystal

· 1oz Target (10.6%)

· 1oz Challenger hops (7.5%)

· ¼ oz Kent Golding (4.0%)

· 1 Tbsp Burton water salts (unless you have very hard water)

· Danstar Windsor yeast (recommended liquid: White Labs WLP013 London Ale)

· 2 muslin hops bags

Procedure:

Create a yeast slurry by taking a pint of preboiled water and adding a tablespoon of dry malt extract or corn sugar and a teaspoon of yeast nutrient. Pitch the yeast into the liquid, cover, and set aside. You can do this 1 to 3 days before brewing to ensure a healthy yeast bed.

Add the Burton water salts to your mash water, and heat water to 170 degrees. Add the crushed grains – the water temperature should fall to 154-156F. Hold the mash temperature at 155 plus-or-minus 2 degrees for 60 minutes, or until iodine test indicates conversion. Sparge with 170-degree water until you have 6 gallons in the boiler. Boil the wort for 20 minutes by itself, and then begin the hopping schedule. Set the timer for 60 minutes, and add the Target immediately. Add the Challenger when you have 15 minutes remaining. You should have just over 5 gallons of wort remaining when the timer runs out.

Chill the wort into a 6½ -gallon fermenter, and add the yeast slurry. Allow primary fermentation for 5 to 7 days, and then rack the ale into a 6-gallon secondary. Add the Golding as a “dry hop” and let it sit for another 10 to 12 days to complete itself. At this point, you can either rack into a bottling bucket for bottle conditioning, or siphon directly into a keg for force carbonation. If kegging, hold at 8-10 psi (40 degrees) for two weeks.

Primary ferment should last 10 to 15 days.

O.G. 1.054-1.058 Alcohol Content: ~ 5.0%

F.G. 1.015-1.019