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Colony Special
Special/Best/Premium Bitter • Partial Mash • 23 L
A very easy to drink Ale. Influenced by my Irish ancestry (and love of Kilkenny Draught.) Be careful, it's very easy to drink and the alcohol content may well exceed that predicted by beertools! :D
June 2, 2003 am 05:08am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 23 L)
- 2 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .5 kg
German Dark Crystal
German Dark Crystal
- 1.8 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .125 kg
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 14 g
Pride of Ringwood - 10.1 AA% pellets; boiled 60 min
Pride of Ringwood
Moderate.
- 14 g
Northern Brewer - 8.0 AA% pellets; boiled 30 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.
- 14 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.
- 14 g
East Kent Goldings - 5.7 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
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.
Notes
A very easy to drink (maybe a little too easy - beertools alcohol calculation may be a bit light,) bitter influenced by my Irish ancestry... Light Liquid Malt extract is Cooper's Australian Malt extract - flavour may vary with subtitution.
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: | 1.013 | 1.008 - 1.012 | |
| Color: | 12.8 SRM | 5 - 16 | |
| Alcohol: | 4.5% ABV | 3.8% - 4.6% | |
| Bitterness: | 26.1 IBU | 25 - 40 | |
Discussion
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