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Cockney Rebel
Special/Best/Premium Bitter • All Grain • 5.5 gal
This turned out quite well. A great session beer for football(American Football, Mates!)
September 11, 2011 am 08:28am
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 8 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.
- .45 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .18 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .18 lbs
Melanoidin Malt; Weyermann®
Melanoidin Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
- 1.5 oz
Fuggle - 4.0 AA% pellets; 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.
- .3 oz
Goldings - 3.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
- .3 oz
Fuggle - 4.0 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
1L starter dough in to hold at 152 for 60 min raise to 168 for 10 min rinse at 170 collected 7 gal of wort total boil is 90 min fermented at 68 primary 1 week cold crashed in primary one week placed in keg and conditioned for one additional week-
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 11.9 SRM | 5 - 16 | |
| Alcohol: | 4.4% ABV | 3.8% - 4.6% | |
| Bitterness: | 28.7 IBU | 25 - 40 | |
Discussion
Keg #2 is about gone
2011-10-09 8:11am
The recent weekends of football have just about killed off keg #2. Looks like round 2 of the CR will need to be put on the schedule.
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