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Special/Best/Premium Bitter • All Grain • 820 L
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February 19, 2013 pm 07:13pm
0.0/5.0 0 ratings
Ingredients (All Grain, 820 L)
- 78.91 kg
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 78.91 kg
Pearl Pale Ale Malt; Thomas Fawcett
Pearl Pale Ale Malt; Thomas Fawcett
- 18.07 kg
Amber Malt; Castle Malting
Amber Malt; Castle Malting
Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
- 4.81 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 564 g
Admiral - 12.5 AA% pellets; boiled 60 min
Admiral
Admiral hops are known for their high acid content, delivering a bold yet smooth bitterness. They showcase notes of orange citrus and herbal undertones, making them an excellent choice for crafting more bitter Pale Ales and ESBs.
- 613 g
Fuggle - 4.8 AA% pellets; 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 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 7.5 SRM | 5 - 16 | |
| Alcohol: | 4.8% ABV | 3.8% - 4.6% | |
| Bitterness: | 32.5 IBU | 25 - 40 | |
Discussion
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