(Just to commit this to Memories, and to share with all you brewers out there)

Husky’s Return English Special Bitter
Brewed by Duncan da Husky, 26 October, 2003

Ingredients
7 lbs Pale/Light Malt Extract
2 lbs Amber malt extract
2 oz. Galena hop pellets (60 minutes)
2 oz. Goldings hop pellets (15 minutes)
1 tsp. Irish moss
1 oz. Goldings hop pellets (10 minutes)
1 pkg. Wyeast London ESB liquid yeast #1968

Instructions
(Directions assume you’re using a turkey fryer burner and a 5-gallon brewpot)
1. Place malt extract in hot water to thin it out
2. Place 2 gallons of water into brewpot and put on burner on high
3. When water comes to a boil, turn off burner
4. Add malt extract to the pot – pour off unused amount first
5. Stir until completely dissolved
6. Restart the burner and partially cover the pot.
7. When pot comes to a boil, add the first hop addition
8. Skim the foam from the pot from time to time
9. Add second hops addition and Irish moss
10. Add third hops addition
11. Turn off the heat and cover the pot with foil then the lid
12. Cool the wort as quickly as possible by placing the pot in a sink and submerging the bottom with cold water and ice while stirring constantly
13. Pour three gallons of water into the fermenter
14. When wort if cooled to 120 F, add to fermenter (Aerate!)
15. Wait until the wort is below 80 F before pitching yeast
16. Check and record specific gravity
17. Place blow-off tube on fermenter, place other end of tube in pot of water, making sure the end is submerged.
18. After blow-off period (2 days maximum), replace blow-off tube with airlock.
19. Ferment at 65 F for a total of ten days before bottling (air lock will stop “blooping”)
20. Let condition in the bottle at least one week before drinking, and preferably at least two weeks.

Original Gravity (5 gallons): 1.060
Final gravity (at bottling): 1.014
Alcohol content: 4.83%

Notes: Extremely vigorous blow-off – lost a good two quarts of wort (sob!). Finished product is excellent – malty, not too hoppy. I’d make this one again.