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House Ale
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5 gal
This is an Ale that I am perfecting. It is something that I always try to keep on tap.
November 14, 2010 pm 02:47pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9.00 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- .75 lbs
Light Crystal; Pauls Malt
Light Crystal; Pauls Malt
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.
- .50 lbs
Mild Ale (Dextrin Malt); Pauls Malt
Mild Ale (Dextrin Malt); Pauls Malt
Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.
- 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.
- 0.50 oz
Goldings - 5.0 AA% pellets; boiled 20 min
Goldings
Mild. Slightly flowery.
- 0.50 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 11.1 SRM | 6 - 18 | |
| Alcohol: | 5.2% ABV | 4.6% - 6.2% | |
| Bitterness: | 39.1 IBU | 30 - 50 | |
Discussion
Not Bad
2011-01-13 11:09am
I finally got around to brewing this and had good results with some hick-ups. My OG was 1054 wich is great but my TG was only 1020 so I have to work on my technique a little. I force carbonated (my first) with about twelve pounds of CO2 and let it sit for a week. My patience was rewarded with a nice thick head and decent carbonation. I think I will be changing the grain bill a little after I brew this one more time and concentrate on the brewing process.
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