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Red Feather Bitter
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5 gal
Modified a Fullers ESB Clone recipe. Using Maris otter and different crystal malt, plus more common hops and the WLP002 this will probably be a good esb but not a clone.
July 15, 2011 pm 03:08pm
3.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9.5 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.
- 0.75 lbs
Crystal 45; Crisp
Crystal 45; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.13 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.27 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 oz
Perle - 7.5 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Willamette - 4.7 AA% pellets; boiled 15 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
Fuggle - 3.6 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.
- 1 oz
East Kent Goldings - 4.5 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Brew Date July 12, Bottle Date July 18th. Brew in the bag, step mash 130 for 45 150 for 60 min. OG 1.055, FG 1.013
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: | 1.013 | 1.010 - 1.016 | |
| Color: | 12.2 SRM | 6 - 18 | |
| Alcohol: | 5.6% ABV | 4.6% - 6.2% | |
| Bitterness: | 46.8 IBU | 30 - 50 | |
Discussion
Brew day notes
2011-07-15 3:15pm
Held at 130 for 45 minutes and 150 for 60 minutes. Sparged with 8quarts of water at 170. Let cool in basement overnight to 65 before pitching yeast. Initial Gravity was 1.052
Session LIke drinkability
2011-08-01 1:26am
I let this beer sit one week in primary before bottling with 2 cups dme and 2 cups water. A good balance of hop bitterness to malt. Hop bitterness and Malt. This beer did turn out more cloudy than I would have liked. Next time I might let it clarify in a secondary. Had several people do a side by side comparison to Fullers ESB and three out of four preferred this brew. Mostly due to less pallet fatigue, and a cleaner aftertaste.
Colorado State Fair Results
2011-09-02 11:11am
Notes from the Judges: One judge said -Needs more malt profile, increase crystal. The rest of the judges like the caramel maltiness. All Judges agreed - Hops are also low increase amount. (I skipped on dry hopping this beer. Next time I will not skip that step) There were comments on a metallic flavor. I did some research and this was probably caused due to a newish aluminum pot. I read you can bake it at 250 for 6 hours empty and that should help prevent that in the future.
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