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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


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


  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

Primary Fermentation:

Secondary Fermentation:

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Final Gravity:

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