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Grinning Mule Ale
Extra Special/Strong Bitter (English Pale Ale) • Extract • 5 gal
August 7, 2002 pm 06:50pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 6 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .75 oz
East Kent Goldings - 6.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
East Kent Goldings - 5.7 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Challenger - 5.7 AA% pellets; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- .5 oz
East Kent Goldings - 5.7 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Challenger - 5.7 AA% pellets; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 8.0 SRM | 6 - 18 | |
| Alcohol: | 5.4% ABV | 4.6% - 6.2% | |
| Bitterness: | 22.8 IBU | 30 - 50 | |
Discussion
English flavor
2002-08-11 8:00am
I plan to ferment this so that the diacetyl is NOT reabsorbed. I happen to fancy the taste. Many English pale ales, such as Samuel Smith have diacetyl as part of their flavor profile. As soon as the primary ferementation is complete rack the beer into the secondary and cool. To get more diacetyl pitch the yeast at a temperature in the upper spectrum of the temp range the ferement ation will take place at a slightly higher temp then reccommended, thus resulting in more diacetyl.
Brew Day
2002-08-11 12:10pm
Brewed today. O.G. 1.053
Well folks...
2002-08-15 6:39pm
I am still waiting for the kraeusen to fall. Then I will keg.
Kegging
2002-08-18 6:18am
I kegged it last night. The F.G. was 1.012
I should have known...
2002-08-20 6:24pm
This beer is ready to drink. The hops come through more than I had hoped. I should have known to go easy on them for the high turn around English ales. Next time I will go a little easier on the flavor hops.
Post a Comment
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