X-Tra Special Bitter
After making quite a few ordinary bitters, I thought it was time to try an Extra Special Bitter. Note that I used a Bavarian lager yeast to make this ale with very good results.
(Recipe for 18.9 Litres)
7 lbs 2-Row Canadian Malted Barley
1 lb crystal malt
1/4 lb. Dark Brown Sugar
1/4 lb. Corn Sugar
1/2 tsp Irish Moss
2 tsp Gypsum
1/2 tsp Epsom Salts
1/2 oz. Chinook hops 11.4% alpha acid
1/2 oz Williamette 5.2% alpha acid
1/2 oz Cascade (finishing)
Wyeast 2206 Bavarian yeast
Method:
Used pre-boiled water in the mash. Infusion mash at 150º F for 75 minutes. Raised the temperature to 155º at let stand for an extra 10 minutes before raising to 170º for mashout. Force cooled to 59º using a wort chiller. Ferment as usual spg. 1.042. This beer was kegged and 1/2 oz of hops boiled for 2 minutes with 4 oz of brown sugar was added at this time.
My Notes: Excellent beer. Very clear, hops good. Very clean.