From Carboy |
With the Bavarian banners still hanging in the backyard, I took a cool fall Saturday to brew an Extra Special Bitter. It's actually a little chilly in my basement beer cellar for fermenting the warm ale yeast of an ESB. But I'm a big fan of English ales, and I'm hoping this hoppy bitter will help keep us in good spirits come the New Year when the days are very short indeed.
Grains
9 lbs Maris Otter Pale Malt
1 lb Simpsons Medium
Hops
2 ozs Williamette, 60 mins
1 oz East Kent Goldings, 15 mins
1 oz East Kent Goldings, 5 mins
Yeasts
London ESB Ale, Wyeast Labs 1968
Add 12.50 qts water @ 170.8° F
Saccharification Rest for 60 min @ 153.0° F
Add 5.87 qts water @ 212.0° F
Mash out for 10 min @ 170.0° F
Sparge 15.95 qts water @ 170.00 °F
Stats by iBrewmaster
By Tom on 11/12/2016
Stage: Brewing