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Killedkenny
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 20 L
April 19, 2002 am 05:15am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 4.14 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.75 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 20 g
Northern Brewer - 9.8 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 10 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.
- 10 g
Goldings - 4.2 AA% pellets; boiled 5 min
Goldings
Mild. Slightly flowery.
- 5 g
irish moss - (omitted from calculations)
irish moss
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
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: | 11.7 SRM | 6 - 18 | |
| Alcohol: | 5.1% ABV | 4.6% - 6.2% | |
| Bitterness: | 35.5 IBU | 30 - 50 | |
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