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Jeff's ESBB Extra Special Basenji Bitter

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Jeff's ESBB Extra Special Basenji Bitter

back to search Back to Search  Style Details 

Beer Style: Extra Special/Strong Bitter (English Pale Ale) (8C)
Recipe Type: all-grain
Yield: 5 US gallons

Extra Special/Strong Bitter (English Pale Ale)


Turned out pert darn good, IMHO. Let me know how you like it if you use it.


  • 2 lbs. British Crystal Cracked Grains
  • 6 lbs. Dutch Amber Dry Malt Extract
  • 2-1/4 oz Northern Brewer Hops (for brewing)
  • 1-1/2 oz Cascade Hops (finishing hops)
  • 1 pkg. CWE A6 Dry Yeast
  • 1 C+2 T English Light Dry Malt Extract (for priming)
  • 2 tsp Irish Moss (last 30 minutes of boil)
  • 2 tsp Sparkolloid (last 15 minutes of boil)
  • 1/2 oz Cascade Hops (for hop tea at bottling)
  • If your water is soft, add 1/4 t Citric Acid and 1-1/2 t Gypsum.

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.015
Alcohol by Vol: 5.89%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Put British Crystal cracked grains in straining bag and add to 2 gal. cold water. Heat to boil, removing grains just before boil starts. Sparge grains. Add Dutch Amber DME. Boil 1 hour. Add Northern Brewer in straining bag to wort. Boil. Add Cascade finishing hops 1 minute before end of boil. Remove from heat and let hops steep for 10 minutes. Sparge. Make a starter from 1 cup wort and 1 cup water, add yeast. Add enough water to top off to 5 gal. Pitch starter. Ferment for 1 week. Rack to carboy for 3 weeks. At bottling, siphon out 2 cups of beer and warm on stove. Dissolve English Light DME into hot beer and bring to boil. Add 1/2 oz Cascade hops and steep for 10 minutes. Pour primer in bottling bucket and siphon carboy into bucket. Bottle. Let bottles condition for 3 weeks.