Special Bitter

Classification: pale ale, E.S.B., bitter, extract

Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90

Ingredients: (for 10 gallons)

15 pounds, pale unhopped dry extract
2 pounds, crystal malt
1 pound, flaked barley
1 pound, pale malt
1 teaspoon, gypsum
1/2 teaspoon, salt
1 teaspoon, Irish moss
4-1/2 HBUs, Fuggles hops (boil)
14 HBUs, Northern Brewer hops
5 HBUs, Cascade hops (boil)
5 HBUs, Cascade hops (boil)
1/2 ounce, Fuggles hops (finish)
1 ounce, East Kent Goldings hops
26 grams, Fuggles hops (dry hop)
40 grams, East Kent Goldings (dry)
Young's yeast culture
beechwood chips

Procedure:

This is a 10-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries, then keg (or bottle).