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Another McBitter
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 11 gal
Standard Bitter, higher gravity
December 7, 2012 am 11:10am
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 19 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3 oz
Willamette - 5.4 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
- 2 oz
Willamette - 5.4 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Mash at 152
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 13.0 SRM | 6 - 18 | |
| Alcohol: | 5.2% ABV | 4.6% - 6.2% | |
| Bitterness: | 41.2 IBU | 30 - 50 | |
Discussion
Brewed 12/11/12.
2012-12-11 11:02am
Mismeasured malt. Should be 16 lbs, and lower bitterness. I upped the bittering addition when I realized I had too much malt. This was going to be a Best Bitter, not an ESB. Anyway, mashed a little low, at 149. O.G. 1.051. Pitched 1098 slurry (200 ml each carboy). O2 1 minute / 1lpm.
Kegged 12/23/212
2012-12-27 10:59am
Into the keg at F.G. 1.014. Didn't seem to flocculate as well as the fist pitch of this yeast. Also the F.G. was a little higher than I expected.
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