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Monster pale ale
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 6 gal
Starting gravity was 1.060, End 1.005 first time using candi sugar,I like it very much.
March 18, 2001 am 06:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 8 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 0.5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
East Kent Goldings - 5.3 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
East Kent Goldings - 5.3 AA% whole; boiled 45 min
East Kent Goldings
Mild, slightly flowery.
- 0.3 oz
East Kent Goldings - 5.3 AA% whole; boiled 25 min
East Kent Goldings
Mild, slightly flowery.
- 0.2 oz
East Kent Goldings - 5.3 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
irish mose - (omitted from calculations)
irish mose
- 1 tbsp
gysum - (omitted from calculations)
gysum
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
90-minute mash,30-minute rest at 122df bumbed heat to 158'df for 60 to 70 minutes. sparged at 170 3gals. Start boil add candi sugar, whole hops one oz at boil add 0.5oz at 45 mins. add 0.3 at 25 mins. add 0.2 at 5mins. addad irish mose at 15mins. 10min. rest,cooled 20mins. addad yeast at 78df had start of fermentaion within 6hours.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 22.2 SRM | 6 - 18 | |
| Alcohol: | 5.1% ABV | 4.6% - 6.2% | |
| Bitterness: | 30.7 IBU | 30 - 50 | |
Discussion
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