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Globe and Anchor ESB
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5.5 gal
So far so good on aroma and taste. The aroma is a bit fruity at first then a scent of earthy hops, exactly what most British hops should bring. I get a decent balance of nutty malt and bitterness.
August 5, 2010 pm 08:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10.00 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.00 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 0.125 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.125 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.00 oz
Target - 8.6 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.50 oz
East Kent Goldings - 4.5 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.00 oz
East Kent Goldings - 4.5 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- 0.50 oz
East Kent Goldings - 4.5 AA% pellets; added dry to primary fermenter
East Kent Goldings
Mild, slightly flowery.
- 0.50 oz
Target - 8.6 AA% pellets; added dry to primary fermenter
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Mash grains using single infusion method at a temperature range of 151-153 degrees F for 60 min, or until conversion. Use 1.5 qts of water per pound in main mash. Batch sparge with 4 gallons of water with pour in temp at 170 degrees F. Collect 6.5 gallons of wort and boil for 60 min.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 11.7 SRM | 6 - 18 | |
| Alcohol: | 4.9% ABV | 4.6% - 6.2% | |
| Bitterness: | 44.6 IBU | 30 - 50 | |
Discussion
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