ESB

Extra Special Bitter - Extract

Recipe Description

Read the name, duhr.

  • Batch Size: 5.2 gal (19.7 L)
  • Boil Size: 2.5 gal (9.5 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 7 oz (198.45 g) Crystal 60 (60 °L)
  • 8 oz (226.8 g) Flaked Wheat (1.6 °L)
  • 0.5 oz (14.17 g) Roasted Barley (300 °L)
  • 5 lbs (2.27 kg) Light Dry Malt Extract (4 °L)
  • Hops
  • 1 oz (28.35 g) Wye Challenger Pellet 6.5% AA (Boil - 60 mins)
  • 0.25 oz (7.09 g) Kent Golding Pellet 5% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Wye Challenger Pellet 6.5% AA (Boil - 15 mins)
  • 0.25 oz (7.09 g) Kent Golding Pellet 5% AA (Boil - 15 mins)
  • 0.5 oz (14.17 g) Wye Challenger Pellet 6.5% AA (Boil - 2 mins)
  • 0.5 oz (14.17 g) Kent Golding Pellet 5% AA (Boil - 2 mins)
  • Yeast
  • Safale S-04 (Culture)

Directions

Infusion Step: Mash at 155 °F (68 °C) for 45 minutes.

Steep grains in 1 gal at 155 F for 45 min. Add water to 2.25 gal. Bring to a boil. Add DME and bring back to a boil. Add hops according to schedule.

Hold in primary fermentor for 5 days at 67 °F (19 °C).

Transfer to secondary fermentor for 7 days at 68 °F (20 °C).

Allow to carbonate and age for 14 days at 40 °F (4 °C).

If you started brewing this beer today you could be drinking it by Sept. 10, 2018. Start brewing this recipe.