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