Bitter

Extra Special/Strong Bitter (English Pale Ale) by Spencer Horn

Type All Grain

Batch size 5.0 gal

Boil time 60 min

Efficiency 75.0%

Fermentables

Name	Amount	Use	PPG
Crisp Maris Otter	9.25 lb	Mash	38
Caramel Malt 40L Briess	0.75 lb	Mash	34
Amber Malt Simpson's	0.75 lb	Mash	33

Hops

Name	Amount	Time	Use	Form	AA
Goldings, East Kent	2.0 oz	60 min	Boil	Pellet	5.0%
Goldings, East Kent	1.0 oz	30 min	Boil	Pellet	5.0%
Goldings, East Kent	1.0 oz	5 min	Boil	Pellet	5.0%

Yeasts

Name	Lab	Attenuation	Temp
London ESB Ale 1968	Wyeast	69.0%	64°F – 72°F

Extras

Name	Amount	Time	Use
Irish Moss	1.0 tsp	10.0 min	Boil

Notes

BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: ESB Bitter Brewer: Spencer Horn Asst Brewer: Style: Extra Special/Strong Bitter (English Pale Ale) TYPE: All Grain Taste: (30.0)

Recipe Specifications

Boil Size: 3.21 gal Post Boil Volume: 2.08 gal Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal Estimated OG: 1.058 SG Estimated Color: 9.5 SRM Estimated IBU: 39.1 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Boil Time: 60 Minutes

Ingredients:

Amt Name Type # %/IBU
9 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 86.0 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.0 %
12.0 oz Amber Malt (22.0 SRM) Grain 2 7.0 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 4 26.4 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 5 10.1 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 7 2.6 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -

Mash Schedule: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 10 lbs 12.0 oz

Name Description Step Temperat Step Time
Mash In Add 20.40 qt of water at 165.7 F 154.0 F 75 min

Sparge: Batch sparge with 1 steps (0.20gal) of 168.0 F water