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E.at S.ki B.eer

E.at S.ki B.eer

Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 5 gal

j1laskey

A session beer...mmm

January 9, 2011 pm 12:59pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 3 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 lbs Carapils®/Carafoam®; Weyermann®

    Carapils®/Carafoam®; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier

  • 3 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 oz Willamette - 4.8 AA% pellets; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz East Kent Goldings - 4.5 AA% pellets; boiled 20 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz Fuggle - 4.0 AA% pellets; boiled 10 min

    Fuggle

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

  • .5 oz Fuggle - 4.0 AA% pellets; boiled 5 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 tbsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1 tsp 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.

  • White Labs WLP013 London Ale

    White Labs WLP013 London Ale

    Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Style (BJCP)

Category: 8 - English Pale Ale

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

Range for this Style
Original Gravity: 1.051 1.048 - 1.060
Terminal Gravity: 1.012 1.010 - 1.016
Color: 13.3 SRM 6 - 18
Alcohol: 5.1% ABV 4.6% - 6.2%
Bitterness: 35.0 IBU 30 - 50

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