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Special/Best/Premium Bitter • All Grain • 820 L



February 19, 2013 at 07:13pm

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Ingredients (All Grain820 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


    Newer high alpha.

  • 613 g Fuggle - 4.8 AA% pellets; boiled 15 min


    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


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