Recipe Type: All Grain
Yeast: Wyeast 1968 - London ESB
Yeast Starter: Yes – to achieve pitching rate of 0.75 million cells per mL per °Plato
Batch Size (Gallons): 4.5
Original Gravity: 1.046
Final Gravity: 1.012
IBU: 33.2 (Tinseth)
Boiling Time (Minutes): 75
Color: 11.0 SRM
Primary Fermentation (# of Days & Temp): 2 day at 66°F, 1 day at 67°F, then 16 days at 68°F
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Judges Comments: This is a good beer, balanced, appropriate to the style.

This beer scored 41 points at the 2010 Mid-Winter Beer Competition put on by Northern Brewer Milwaukee and took 1st place in the Standard Best Bitter category. Note this recipe was designed for a 4.5 gallon volume at the end of the boil. Adjust the recipe accordingly.

Ingredients:
------------
5.76 lb Pale Malt, Maris Otter (3.0 °L) 74.0%
0.38 lb Belgian Aromatic (21.6 °L) 4.9%
0.26 lb Briess Crystal 90L (90.0 °L) 3.3%
0.26 lb Briess Crystal 60L (60.0 °L) 3.3%
0.38 lb Briess Special Roast (50 °L) 4.9%
0.23 lb Flaked Barley (2.2 °L) 3.0%
0.25 lb Corn Sugar (0 °L) 3.2%
0.26 lb Munton’s Extra Light DME (3.2 °L) 3.4% (for starter)

35 g East Kent Goldings [5.3%] (60 min) Pellets
11 g East Kent Goldings [5.3%] (15 min) Pellets
12 g East Kent Goldings [5.3%] (0 min) Pellets

Mash at 149°F for 75 minutes
Recipe designed for 71% efficiency

Mash thickness 1.14 quarts/lb with following mineral profile:
Calcium: 90 ppm
Magnesium: 13 ppm
Alkalinity as CaCO3: 140
Sodium: 39 ppm
Chloride: 53 ppm
Sulfate: 92 ppm

Sparge with distilled water and add salts to the boil to achieve overall mineral profile as follows:
Calcium: 103 ppm
Magnesium: 12 ppm
Alkalinity as CaCO3: 146
Sodium: 27 ppm
Chloride: 46 ppm
Sulfate: 61 ppm

Use 1/2 Whirlfloc tablet and 3/8 tsp Wyeast Nutrient Blend with 10 minutes left in the boil.

Bottle condition with priming sugar to achieve 2.1 volumes of CO2.