By Poobah58 (Mike Toussaint)
Style: Extra Special Bitter
Batch Size: 5.00 gal
Boil Volume: 6.50 gal
Boil Time: 60 min
Efficiency: 75.00 %
FERMENTABLES:
7 lb 12 oz. Pale Malt, Maris Otter (3.0 SRM) 70.45 %
1 lb 8 oz. Rye Malt (3.0 SRM) 13.64 %
12.0 oz Medium Crystal (55.0 SRM) 6.82 %
8.0 oz Flaked Maize (1.3 SRM) 4.55 %
4.0 oz Biscuit (23.0 SRM) 2.27%
4.0 oz. CaraAroma (130.0 SRM) 2.27 %
HOPS:
0.75 oz Target [11.90 %] (60 min) 36.1 IBU
0.75 oz Fuggles [5.20 %] (60 min) 15.7 IBU
1.00 oz EK Goldings [5.00 %] (5 min) 3.4 IBU
1.50 oz EK Goldings [5.00 %] (DH-14 Days)
YEAST:
1 Pkg Thames Valley II Ale (Wyeast #1275)
PROFILE:
Original Gravity: 1.062
Measured Final Gravity: 1.013
Color: 12.3 SRM
Bitterness: 55.0 IBU
ABV: 6.40 %
MASH:
Saacrification at 154.0 F 60 min
Mash Out at 168.0 F 10 min
NOTES:
Ferment at 66F for three weeks, then rack to secondary and add dry hops.
Leave on hops for two weeks before bottling or kegging. Needs to age 3-4 weeks to let
the rye smooth out.
