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Vestervang Ale

Vestervang Ale

Extra Special/Strong Bitter (English Pale Ale) • All Grain • 22 L

January 25, 2001 am 10:10am

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Ingredients (All Grain22 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

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