1994 Batch #4 – Bitter

Pablo's Hand Brewed Beer

For the 4th batch I wanted an Extra Special Bitter (ESB). Due to 2 boil overs and lost extract in the hops I ended up with a mid 30’s gravity so it became an Ordinary Bitter.

  • 6 lb Munton&Fison Amber dry malt extract
  • 1.5 oz Cascade (60 mins)
  • 0.5 oz Willamette (5 mins)
  • Edme ale yeast rehydrated in 1 cup water

Yeast pitched at 72F, fermented at 65-70F

Primary for 11 days

Bottled with 3/4 cup corn sugar