Jeff's ESBB Extra Special Basenji Bitter

Classification: bitter, pale ale, E.S.B., all-grain

Source: Jeff Guillet (jeff.guillet@lcabin.com), r.c.b., 7/26/94

Turned out pert darn good, IMHO. Let me know how you like it if you use it.

Ingredients:

2 lbs. British Crystal Cracked Grains
6 lbs. Dutch Amber Dry Malt Extract
2-1/4 oz Northern Brewer Hops (for brewing)
1-1/2 oz Cascade Hops (finishing hops)
1 pkg. CWE A6 Dry Yeast
1 C+2 T English Light Dry Malt Extract (for priming)
2 tsp Irish Moss (last 30 minutes of boil)
2 tsp Sparkolloid (last 15 minutes of boil)
1/2 oz Cascade Hops (for hop tea at bottling)
If your water is soft, add 1/4 t Citric Acid and 1-1/2 t Gypsum.

Procedure:

Put British Crystal cracked grains in straining bag and add to 2 gal. cold water. Heat to boil, removing grains just before boil starts. Sparge grains. Add Dutch Amber DME. Boil 1 hour. Add Northern Brewer in straining bag to wort. Boil. Add Cascade finishing hops 1 minute before end of boil. Remove from heat and let hops steep for 10 minutes. Sparge. Make a starter from 1 cup wort and 1 cup water, add yeast. Add enough water to top off to 5 gal. Pitch starter. Ferment for 1 week. Rack to carboy for 3 weeks. At bottling, siphon out 2 cups of beer and warm on stove. Dissolve English Light DME into hot beer and bring to boil. Add 1/2 oz Cascade hops and steep for 10 minutes. Pour primer in bottling bucket and siphon carboy into bucket. Bottle. Let bottles condition for 3 weeks.

Specifics:

O.G.: 1.060
F.G.: 1.015