I’ll use basically the same recipe for the ESB as I did for the Standard Bitters that I brewed on Christmas except I’ll use around 11.5 lbs of grain instead of 7.25. The ABV should be almost twice that of the last one, and I’ll use more hops to balance it out. Shooting for around 6.5% ABV. I purchased enough specialty grains to make this batch too. (Special B, 80L Crystal, and wheat malt to go with the Pale Ale malt. That should about do in the last of the Pale Ale malt; have to go see a guy that knows a guy.\
I’ll spread the Brown Ale around amongst my co-workers and friends including El Jefe and the gang at the ‘C on Willie-D. They probably suspect that I’ll forget about them once I have worked as an Engineer again, for a while. Not a chance. They are still my peeps too.
Grain Bill for the Standard Bitters:
| Malt | Hops & etc. |
| 6 lbs Pale Ale malt; | .5 oz. Perle, 60 min. |
| .5 lbs Crystal, 80L; | 1.0 oz. Goldings, 60 Min. |
| .5 lbs Wheat Malt; | Safale English Ale – 2nd Generation. |
| .25 lbs Special B malt; | usual suspects: water, Irish Moss… |
The mash was a 75 min. mash. The total grains for the ESB will be 11.5 and the hops will be adjusted as needed to fit style.
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