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AHS Limited Edition English Special (8C) - Extract

AHS Limited Edition English Special (8C) - Extract

Your Price:$38.24
Not currently available.
Item Number:BE1-R08667

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Click Here To Access Recipe Instruction Sheet

The AHS Limited Edition English Special is a full bodied moderately hoppy ESB. The recipe features a Maris Otter back bone and 3 types of crystal grains (English Crystal, Crystal 40L and Crystal 150L). The grain bill imparts a robust malt flavor that is well balanced by Nugget and Kent Golding hops. The limited factor in this limited edition recipe kit is the Yeast. We have designed this recipe to work with each of the January 2017 Wyeast PC English yeast releases. Each yeast will impart its own unique characteristics to the beer, making each different brew a unique and delicious ESB. So, buy three recipes, one with each yeast, and you'll have the full experience...

Specialty malts: English Crystal, Crystal 40L, Crystal 150L
Featured hops: Nugget, East Kent Goldings

O.G. = 1.057
F.G. = 1.013
Approximately 5.76% ABV
Approximately 190.7 Cal / 12 oz
Makes 5 US gallons

WYEAST 1768 Private Collection English Special Bitter - WHILE SUPPLIES LAST!

A great yeast for malt-predominate ales. This English Special Bitter yeast produces light fruit and ethanol aromas along with soft, nutty flavors. It exhibits a mild malt profile with a neutral finish. Make bright beers without any filtration. This strain is similar to the 1968 London ESB Ale yeast, but slightly less flocculent.

Beer Styles: Ordinary Bitter, Best Bitter, Strong Bitter, English IPA, London Brown Ale, American Pale Ale, Blonde Ale, Oatmeal Stout, Sweet Stout, Old Ale

  • Attenuation: 68-72%
  • Flocculation: High
  • Optimum Fermentation Temperatu re: 64-72°F (18-22°C)
  • Alcohol Tolerance: 9% ABV

  • WYEAST 1026 Private Collection British Cask Ale - WHILE SUPPLIES LAST!

    Wyeast 1026-PC is a great yeast choice for any cask conditioned British ale style. This British Cask Ale Yeast is especially well-suited for hoppy bitters, IPAs and Australian ales. High in attenuation and flocculation. Low to moderate ester production in fermentation, letting malt and hops come through, finishes crisp and slightly tart.

    Beer Styles: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bitter
    • Attenuation: 74-77%
    • Flocculation: Medium/High
    • Optimum Fermentation Temperature: 63-72°F (17-22°C)
    • Alcohol Tolerance: 9% ABV
    WYEAST 1882 Private Collection Thames Valley II - WHILE SUPPLIES LAST!

    Originating from a now defunct brewery outside of Oxford on the banks of the River Thames, the Thames Valley II yeast strain produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. Both attenuative and highly flocculent strains creates bright beers not requiring filtration. It is recommended to give this strain a thorough diacetyl rest after fermentation is complete.

    Beer Styles: Ordinary Bitter, Best Bitter, Strong Bitter, Extra Special Bitter, British Brown Ale, Altbier, English Porter, American Porter, Irish Stout, Foreign Extra Stout
    • Attenuation: 72-78%
    • Flocculation: High
    • Optimum Fermentation Temperature: 60-70°F (15-21°C).
    • Alcohol Tolerance: 10% ABV

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