Ingredients and procedures for brewing 5 gallons of English Bitter
1) Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag.
Grains used in this recipe:
1/2 lb. Toasted Barley
1/8 lb. Roast Barley
2) Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot, now called wort, to a boil.
Malt extract(s) used in this recipe:
3 lbs. Light Malt Extract
3 lbs. Amber Malt Extract
3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil.
At the start of the boil add the following BITTERING HOPS to boil for the entire 60 minutes:
1 oz. Galena
30 minutes from the end of the boil add the following FLAVOR HOPS:
1 oz. Fuggle
2 minutes from the end of the boil add the following AROMA HOPS:
1/2 oz. Fuggle
4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 90ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5) While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading, refer to your hydrometer instructions for taking this reading.
6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85ºF. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is 1968 London ESB.
7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.