At Least I’m Not…
Extra Special Bitter
Stock # HBS020
· 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%)
· Danstar Windsor yeast (recommended liquid: White Labs WLP013 London Ale)
· 2 muslin hops bags
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.
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%