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  • Wellington’s Bitter



    Type: Ale

    Style: ESB

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Golden Light LME Extract, LME
    3.3 lbs CBW® Sparkling Amber LME Extract, LME
    0.75 cup CBW® Golden Light DME Extract,DME
    0.8 oz Victory® Malt Roasted, Biscuit
    0.4 oz Black Strap Molasses Unsulfured
    0.8 oz Dextrose
    2 oz Bullion Hops Boil 60 minutes
    0.75 oz Fuggles Hops Boil 5 minutes
    1 pkg #1098 Whitbread Ale Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract, molasses and dextrose
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add remaining hops as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

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