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Darn bitter (ESB)

5 gallons, all-grain; OG = 1.048; FG = 1.010; IBU=35

Ingredients:

• 6.8 lbs. English pale ale malt
• 0.5 lb. British crystal malt, 60° Lovibond
• 1 lb. flaked maize
• 1 oz. Bullion hops (10% alpha acid), for 60 min.
• 2 oz. Kent Goldings hops (5% alpha acid), 1 oz. for 10 min., 1 oz. at end of boil
• 1 oz. Willamette hops (4.8% alpha acid), at end of boil
• Wyeast 1968 (Special London) or other attenuative ale yeast
• Isinglass or gelatin
• 1/3 to 1/2 cup corn sugar for priming

Step by Step:  

Mash grains into 2.5 gal. of water to reach a conversion temperature of 153° F for 90 min. Sparge with water at 168° F to make 6 gal.

Boil 30 min. and add Bullion hops. Boil 50 min. more and add 1 oz. Kent Goldings. Boil 10 min. more for a total boil of 90 min. At end of boil add 1 oz. Kent Goldings and Willamette hops. Cool and aerate. Pitch yeast at 75° F.

Ferment at 60° to 65° F until finished. Rack off of yeast after fermentation. Prime in a keg with corn sugar and fine with isinglass or gelatin, following instructions on the package. Age for two weeks before consuming.