Extract English Ale

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I am looking at doing my first all extract brew in a while since BIAB took over my life, I am trying to use up some left over tins of goo.

Any suggestions changes to this proposed English Bitter/Ale attempt? I haven't brewed many English style beers normally opting for APA's but I am looking for something different to swig.

23lt batch, aiming for around 25-30 IBU (I haven't plugged this into brewmate as yet....)

1.7kg Liquid Light
1.5kg Liquid Amber
200g Crystal (60L) steeped 30 mins @ 65c
50g Choc Malt steeped 30 mins @ 65c

30g Fuggles (5.1%) @ 45 mins
20g EKG (5.2%) @ 20mins
20 EKG @ 5 mins

Windsor Yeast @ 20 - 21 degrees

Will this be decent enough?

Plugging all that into Brewmate I get

New Recipe (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 11.1 (EBC): 21.9
Bitterness (IBU): 25.9 (Average)

49.28% Liquid Malt Extract - Light
43.48% Liquid Malt Extract - Amber
5.8% Crystal 60
1.45% Chocolate

1.3 g/L Fuggles (5.1% Alpha) @ 45 Minutes (Boil)
0.9 g/L East Kent Golding (5.2% Alpha) @ 20 Minutes (Boil)
0.9 g/L East Kent Golding (5.2% Alpha) @ 5 Minutes (Boil)

Boil for 60 Minutes

Fermented at 20C with Danstar Windsor

Recipe Generated with BrewMate

Technically it's not bitter enough to classify as an English bitter but it's within the range you were looking for, so no troubles?
I wouldn't be surprised if the windsor taps out at 1.020, leaving you with a sweet underattenuated beer. Others have had success pitching a packet of US-05 on day 2 to help it along.
Notto would be my choice and should attenuate well. It's not estery like windsor is though, if that's what you were going for.
I might go the Windsor as an experiment and I have 2 packs on hand (the other is for an AG Mild Ale I have planned) - I have never used it.

My concern with the Amber Malt and Crystal it will be too sweet.

Should I up my bittering hops if I use this yeast or leave as it is?

A second pack of Windsor won't help it to attenuate, so save that one for the mild, which it will go great in.

You'd be better off pitching a higher attenuating yeast such as US-05 or Notto a day or so after the windsor.