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2002ESB
Extra Special/Strong Bitter (English Pale Ale) • Extract • 5 gal
July 4, 2002 am 04:57am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/16 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 3 3/8 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3 3/8 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1/2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1/2 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1/4 oz
Tettnanger - 3.6 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
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: | 1.012 | 1.010 - 1.016 | |
| Color: | 14.0 SRM | 6 - 18 | |
| Alcohol: | 5.0% ABV | 4.6% - 6.2% | |
| Bitterness: | 34.8 IBU | 30 - 50 | |
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