Recipes from the Hudson Valley HomeBrewers, inc
Bruce's Extra Special Bitter

Source: Bruce Franconi 1995 HVHB 2nd Place  

Makes 5 gallons  

  • 2 3.3lb cans Coopers Light malt extract 
  • 2lb Munton and Fison Dry Wheat extract 
  • 2oz. Malto Dextrin (Adds body) 
  • 4oz. Pale malt roasted in oven at 350 for 10 minutes (optional) 
  • 8oz. Crystal Malt 
  • 1/4 cup Roasted Barley 
  • 1oz Bullion Hops (9% AAU) boiling 60 minutes 
  • 3/16oz Chinook Hops boiling 60 minutes 
  • .65oz Cascade Hops (61% AAU) flavor (15 minutes) 
  • 1oz Kent Goldings Hops aroma (steep, post boil) 
  • 2tsp Gypsum (optional if you have soft water) 
  • 1/2 tsp. Irish Moss (optional) 
  • Ale Yeast (Wyeast 1968 or Dry Ale) 
  • 3/4 cup Corn Sugar or 1 1/4 cup Dry Malt for Bottling 
  • O.G. 1.060 F.G. 1.016 
  • Procedure:  

    Soak malt can in hot water in sink. Toast the Pale malt in the oven at 350 for 10 minutes. Crush all grains and add to 1.5 gallons of cool water (filter or boil if excessive chlorine or minerals exist). Add gypsum. Bring to 160 degrees and turn off heat for 15 minutes. Strain grain from the liquid. Open and add the malt extract, and boiling hops. Boil for 60 minutes. During the final 15 minutes add the Cascade flavor hops and the 1/2 tsp. Irish Moss. Turn off heat and add the Kent Goldings hops to steep. Add 3 gallons of cold water to your sterilized fermenter and add the wort. Top up to 5 gallons and add yeast when cool. Ferment at 68 degrees or so. Primary 5-7 days. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle.  

    All Grain Version Ingredients: (5 Gallons)  

    Substitute 9.5lbs. Pale Malt for the malt extracts.  

    Procedure: Crack all grains and mash in at 153F degrees and hold for a 90 minutes or until conversion is complete. Raise to 168F for 15 minute mash out. Sparge with with an additional 5 gallons of 170 degree water. Extend boil time to 90 minutes. Follow other directions above.  

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