
Vestervang Ale
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 22 L
January 25, 2001 am 10:10am
Ingredients (All Grain, 22 L)
- 4.50 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.25 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 65 g
Goldings - 4.4 AA% whole; boiled 90 min
Goldings
Mild. Slightly flowery.
- 25 g
Fuggle - 4.0 AA% whole; boiled 15 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 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Dry hop with 20g Fuggles.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.046 | 1.048 - 1.060 | ![]() |
Terminal Gravity: | 1.010 | 1.010 - 1.016 | ![]() |
Color: | 12.8 SRM | 6 - 18 | ![]() |
Alcohol: | 4.7% ABV | 4.6% - 6.2% | ![]() |
Bitterness: | 43.3 IBU | 30 - 50 | ![]() |