Old Man Yells at Bitter ESB Beer Kit - All Grain

Description

Your Old Man Yells at Bitter ESB gives you a classic English Extra Special Bitter with malty richness from Brewers 2-Row, subtle caramel from Caramel Malt 40L, and toasted biscuit notes from Biscuit Malt. East Kent Goldings supply refined floral earthiness at 60 and 5 minutes while Fuggle adds gentle herbal character at 15 minutes for balanced lingering bitterness. SafAle S-04 yeast ferments with a hint of fruitiness and a clean finish.

Your Old Man Yells at Bitter ESB kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.6% - 4.9%
• Original Gravity: 1.045 - 1.051
• Final Gravity: 1.009 - 1.012
• IBUs: 17
• SRM: 7

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined into one bag)

• 8 lbs Brewers 2-Row Malt
• 8 oz Caramel Malt 40L
• 8 oz Biscuit Malt

Hops (substitutions based on availability)

• 0.5 oz East Kent Goldings Hops - 60 min
• 1 oz Fuggle Hops - 15 min
• 0.5 oz East Kent Goldings Hops - 5 min

Yeast (substitutions based on availability)

• 1 packet SafAle S-04 Yeast

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 minutes: 0.5 oz East Kent Goldings Hops
• 15 minutes: 1 oz Fuggle Hops
• 5 minutes: 0.5 oz East Kent Goldings Hops

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
2. Heat 2.75 - 3.25 gallons of strike water to 162°F. *Adjust for your brew system's temperature loss.*
3. Add Brewers 2-Row Malt, Caramel Malt 40L, and Biscuit Malt to the mash tun.
4. Mash at 152°F for 75 minutes, stirring occasionally.
5. Heat 4 gallons of water to 170°F.
6. Sparge the grains, collecting 6.5 gallons of pre-boil wort.
7. Bring the wort to a rolling boil for 60 minutes.
8. Add hops according to the schedule: 0.5 oz East Kent Goldings Hops at 60 minutes, 1 oz Fuggle Hops at 15 minutes, 0.5 oz East Kent Goldings Hops at 5 minutes.
9. Use an immersion chiller or counterflow chiller to cool the wort to 66°F.
10. Transfer the cooled wort to a sanitized fermenter.
11. Pitch 1 packet of SafAle S-04 yeast into the fermenter.
12. Ferment at 66°F for 10–14 days, ensuring the fermentation temperature remains stable.
13. After primary fermentation, transfer the beer to a secondary fermenter (if desired) and condition at 40°F for 2 weeks to enhance clarity.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.