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Extra Special/Strong Bitter (English Pale Ale) • All Grain • 11 gal
Hopping for something tadcasterish
September 2, 2010 pm 09:46pm
4.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 22 lbs
Maris Otter; Crisp
Maris Otter; Crisp
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.
- 2 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Intensely malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2 oz
Northern Brewer - 8.5 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 2 oz
Cascade - 8.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 8.0 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 14.6 SRM | 6 - 18 | |
| Alcohol: | 6.1% ABV | 4.6% - 6.2% | |
| Bitterness: | 46.8 IBU | 30 - 50 | |
Discussion
Brewed on Aug 28th
2010-09-02 9:48pm
Split this into two primaries: 6 gallons on a yeast cake of saison & abbey ale yeast from last saison batch 5 gallons with a vial of WL Burton Ale yeast
Checked gravities on 9/2
2010-09-02 9:58pm
Saison/Abbey was at 1.015 Burton was at 1.010 I was expecting the opposite--last batch on the saison abbey attenuated to 1.010. It will probably work down to that, but I didn't expect the Burton to attenuate that much. Both are tasting good. Saison/Abbey is very yeast forward-peppery. Burton is more subtle, just a hint of fruit from the yeast.
Bottled on 9/22
2010-09-27 8:22pm
Bottled the Saison/Abbey ale yeast batch. After about 2-3 days this was tasting really good. Nice malt profile from the Maris Otter--the yeast is more subtle than in a Saison, but adds a spicy/fruity note.
I love the grain bill
2010-11-15 10:56pm
The malt notes are so nice in both these beers. The saison/abbey blend only worked down to 1.014, maybe a tad sweet, but beautiful flavors. The burton was really tasty.
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