Extra Special Bitter (Chicago Style)

Source: Tim Schultz
Recipe added: 01/10/04
Email: schultz66@comcast.net

Initial tasting was quite satisfying and refreshing, not too fruity and sweet. The fuggles lend a really nice aroma without overpowering the delicate yeast. All in all a very nice beer – should continue to condition nicely.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.046
Finishing Gravity: 1.011
Time in Boil: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 12 days
Additional Fermentation: 1 month in bottle

Ingredients:

3.3 lbs. Munton & Fison light malt syrup
3 lbs. Munton & Fison light DME
3/4 lbs. crystal malt 60L
1 oz. Challenger 7.8 AAU bittering
1 oz. Fuggles 4.4 AAU bittering
1 oz. Fuggles 4.4 AAU aroma
2 tsp. gypsum
1 tsp. Irish moss
1 tsp. yeast nutrient
1 package liquid Wyeast 1335 (British Ale II)

Procedure:

I steeped the grains for 20 minutes at 160º in just 2-gallons of water. I added the bittering hops and then twenty minutes before end of boil, I added the Irish moss. I added the aroma hops in a muslin bag 5 minutes prior to end of boil. I did pitch the yeast at 63º so fermentation was slow to start, but after 36 hours the magic had begun.

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