Recipe Type: All Grain
Yeast: London ESB Ale (Wyeast Labs #1968)
Yeast Starter: yes
Batch Size (Gallons): 2.5
Original Gravity: 1.037
Final Gravity: 1.009
IBU: 26
Boiling Time (Minutes): 60
Color: 8.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Great session brew, light on the hops and alcohol, big malty goodness.

Recipe: Broken Arrow Bitters-2.5 gal
Brewer: Lee Nagel
Asst Brewer: Asgard Brewery
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 2.50 gal
Boil Size: 3.14 gal
Estimated OG: 1.037 SG
Estimated Color: 8.3 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 85.71 %
0.25 lb Crystal Malt - 60L (Thomas Fawcett) (60.0 Grain 7.14 %
0.25 lb Honey Malt (25.0 SRM) Grain 7.14 %
0.50 oz Fuggles [4.50 %] (60 min) Hops 18.2 IBU
0.25 oz Goldings, East Kent [5.00 %] (20 min) Hops 6.1 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.0 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale


Standard mash.
60 min Mash In Add 4.38 qt of water at 165.9 F 154.0 F


Notes:
------
Bottle after secondary and bottle condition for 2 weeks. Should be good after
that.