Empire Special Bitter

Layger Brewhaus Beer Label - Empire Special BitterBeer Beta:

Style: Extra Special Bitter
Malts: light malt extract, Crystal
Hops: Gallena, Challenger
Yeast: London ESB
Other: Irish moss

Impressive. Most impressive.

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments: Missing!

BREW IT

Overview:
This recipe is the English Extra Special Bitter (ESB) recipe from Stomp Them Grapes / Hop to It Homebrew store in Boulder, CO.

Ingredients:
6.6 lbs light malt extract syrup
1 lb light Crystal grain malt
1 oz. Galena hops (bittering)
3 oz. Challenger hops (aroma)
1 tsp Irish moss
Wyeast 1968 London ESB

Instructions:
1. Heat 1.5 gallons water to 160 degF.
2. Crush the grains, add to sock, add to water.
3. Steep for 30 min at 155 degF.
4. Add 1 gallon water and bring to a boil.
5. Once boiling, add 6.6 lbs light malt extract syrup and 1 oz Galena hops.
6. Boil 30 minutes then add 1 oz Challenger hops.
7. Boil 20 minutes then add 1 oz Challenger hops.
8. Boil 5 minutes then add 1oz Challenger hops and 1 tsp Irish moss.
9. Boil 5 minutes then remove from heat and cool in ice bath to 80 degF.
10. Transfer to primary fermenter and add water to bring total volume up to 5 gallons.
11. Add yeast.
12. Ferment 62-72 degF for 7 days.
13. Transfer to secondary fermenter for 14 days.
14. Bottle with ¾ cup corn sugar.
15. Bottle for at least 2 weeks.

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