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Kisimul Quickening

Kisimul Quickening

Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5.8 gal

Derek

0 min hops are actually dry hopped.

November 26, 2015  11:44pm

0.0/5.0 0 ratings

Ingredients (All Grain5.8 gal)

  • 10 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 1 lbs 2-Row Caramel Malt 80L;Briess

    2-Row Caramel Malt 80L;Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .125 lbs Roast Barley;Bairds Malt

    Roast Barley;Bairds Malt

    This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

  • 1.5 oz Fuggle -4.8 AA% whole; 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.

  • 1 oz Fuggle -0.0 AA% whole; boiled 0 min

    Fuggle

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

  • 1 oz East Kent Goldings -5.0 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • Wyeast1728Scottish Ale™

    Wyeast1728Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.

Style (BJCP)

Category: 8 -English Pale Ale

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

Range for this Style
Original Gravity: 1.055 1.048 -1.060
Terminal Gravity: 1.010 1.010 -1.016
Color: 16.9 SRM 6 -18
Alcohol: 5.9% ABV 4.6% -6.2%
Bitterness: 31.9 IBU 30 -50

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