Old Man Yells at Bitter ESB Beer Kit - All Grain

Flavor Description:

Old Man Yells at Bitter ESB Beer Kit (All Grain) is your invitation to craft a classic English Extra Special Bitter with a layered, authentic profile that balances malty richness and earthy hop character. Using a blend of Brewers 2-Row and Maris Otter malt, you’ll develop a deep, rounded base of subtle caramel and toasted biscuit notes, courtesy of Caramel 40L and Biscuit Malt additions. The hops are true to tradition: East Kent Goldings deliver refined, floral earthiness while Fuggle adds a gentle herbal edge, all timed for a balanced, lingering bitterness that never overwhelms. Fermented with SafAle S-04 yeast, you get that unmistakable English character with a hint of fruitiness and a clean finish. This beer kit is designed for those who want to brew an ESB that feels comfortably old-school, letting you taste every layer of malt and hops without losing subtlety. Brew it, pour it, and savor the way things used to be made—with restraint, balance, and plenty of character.

• ABV: 4.1%
• IBU: 34
• BU/GU: 0.84
• Original Gravity (OG): 1.042
• Final Gravity (FG): 1.010
• SRM: 4
• Degrees Plato: 9.5
• Disclaimer: All calculations are for approximation purposes only.

Ingredients - All Grain Version:

Base Malts:

• 6 lbs Brewers 2-Row Malt
• 2 lbs Maris Otter Malt

Specialty Malts:

• 0.5 lb Caramel Malt 40L
• 0.5 lb Biscuit Malt

Hops:

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

Yeast:

• 1 packet SafAle S-04 Yeast

Additives:

• 5 oz Priming Sugar

Brewing Instructions - All Grain Version:

Prepare Equipment:

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Mash:

2. Heat 4.5 gallons of water to 152°F.
3. Add Brewers 2-Row Malt, Maris Otter Malt, Caramel Malt 40L, and Biscuit Malt to the mash tun.
4. Mash at 152°F for 75 minutes, stirring occasionally.

Sparge:

5. Heat 4 gallons of water to 170°F.
6. Sparge the grains, collecting 6.5 gallons of pre-boil wort.

Boil & Hop Schedule:

7. Bring the wort to a rolling boil for 60 minutes.
8. Add hops according to the schedule:
   • 1 oz East Kent Goldings Hops at 60 minutes.
   • 1 oz Fuggle Hops at 15 minutes.
   • 1 oz East Kent Goldings Hops at 5 minutes.

Cool and Transfer:

9. Use an immersion chiller or counterflow chiller to cool the wort to 66°F.
10. Transfer the cooled wort to a sanitized fermenter.

Fermentation:

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.

Conditioning:

13. After primary fermentation, transfer the beer to a secondary fermenter (if desired) and condition at 40°F for 2 weeks to enhance clarity.

Packaging Options:

Priming for Bottling:

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

Kegging:

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