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Set Sail Irish Ale
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5.5 gal
Dark red beer with hop and malt flavor and aroma apparent- a balanced beer
November 3, 2003 pm 04:17pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .75 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .75 oz
Northern Brewer - 7.1 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.
- .5 oz
Cluster - 6.7 AA% pellets; boiled 40 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
Cluster - 6.7 AA% pellets; boiled 2 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
THE 40 MIN HOPS ARE ACTUALLY FIRST WORT HOPS
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 16.9 SRM | 6 - 18 | |
| Alcohol: | 4.8% ABV | 4.6% - 6.2% | |
| Bitterness: | 36.5 IBU | 30 - 50 | |
Discussion
Brewed
2003-12-16 6:38pm
Collected 4.5 gallons of wort. O.G. was 1.070. My mash efficiency was 81%- that figure does take into account that I ended up with 4.5 gallons not 5.
Kegged 12-15-2003
2003-12-16 6:41pm
F.G. 1.009. Was in secondary for 8 days
Tastes Great
2003-12-18 4:15pm
A very complex balanced beer. Both the hop and malt flavor come through well. Great beer.
Final tasting comment
2003-12-27 10:21am
I think that I overcarbonated this batch in the keg and lost much of the hop presence. The aroma is that of caramel. The taste is mostly caramel with hops in the background. Will definately brew again, but next time will only carbonate around 10 -12 psi. Also, next time I may dry hop with about a half ounce of hops.
Next Time
2004-01-04 2:57pm
When I do this again I will cut back the crystal malt to .75 lbs
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