English Bitter
BJCP Style 8B

1 lb. Crystal malt, 40L
3.3 lbs. light liquid malt extract
3 lbs. amber dry malt extract
2 oz. Cascade hop pellets (11% alpha acid)
0.5 oz. Fuggle hop pellets
Liquid British ale yeast or Wyeast 1098
1 tsp. Irish moss
1/2 cup corn sugar for priming

1. The day before brewing, do a yeast starter using 8 oz Light DME.

2. Pour 2.5 gallons of clean water into your brew pot and begin to heat. Pour crushed Crystal malt into grain bag and tie a loose knot at the top of the bag. When the water is within an appropriate steeping temperature (150 - 165F) place the grain bag into the brew pot. Steep grains for approximately 45 minutes, then remove.

3. Remove brew pot from fire and add Liquid & Dry Malt Extracts, stirring. Return to fire and bring to a boil.

4. Boil for 10 minutes, then add 1 oz. Cascade hops.

5. Boil for 20 minutes, then add the other 1 oz. Cascade hops.

6. Boil for 20 minutes, then add the Fuggle hops and Irish moss.

7. Boil for another 10 minutes.

8. Remove from burner into an ice bath, and chill to ~80 degrees. Pour into primary fermenter, and add distilled water to bring to 5 gallons.

9. Pitch yeast from the starter.

10. When fermentation slows (4-7 days), you are ready to go to the secondary. The secondary fermentation will typically take about a week. When the activity in the fermentation lock stops, check the specific gravity and allow fermentation to continue until it reaches the finishing gravity.

11. When ready to bottle, boil 2 cups water and add priming sugar. Cool mixture down in an ice bath. Rack from the secondary to your bottling tank, stir in the priming sugar liquid, and mix well.

12. Bottle, and allow to condition for two weeks before drinking. Enjoy!

Orig.Grav. 1.044
2ndary Grav. 1.018
Final Grav. 1.010
ABV - 4.46%

All text and photos copyright 2013-2014 by the Meisters of Brew.