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Grinch Brew

Grinch Brew

Extra Special/Strong Bitter (English Pale Ale) : All Grain : 5 gal

BigEDD

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January 11, 2013 at 10:21pm

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Ingredients (All Grain5 gal)

  • 8.71 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.44 lbs Crystal 65; Bairds Malt

    Crystal 65; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • 0.31 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.32 lbs Rye Ale Malt; Thomas Fawcett

    Rye Ale Malt; Thomas Fawcett

    German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • 0.29 lbs Brown Malt; Thomas Fawcett

    Brown Malt; Thomas Fawcett

    ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.

  • 0.32 lbs Rye Raw

    Rye Raw

    Contributes glyco-proteins to enhance foam stability.

  • 0.32 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 1.5 oz Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 0.50 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0.50 oz East Kent Goldings - 5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • WYeast 1968 London ESB Ale™

    WYeast 1968 London ESB Ale™

    Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.054 1.048 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 12.3 SRM 6 - 18
Alcohol: 5.4% ABV 4.60% - 6.20%
Bitterness: 39.2 IBU 30.00 - 50.00

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