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British winter pale ale
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5 gal
Classic hoppy pale ale.
December 29, 2003 pm 01:26pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 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.
- 3 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
English 2-row Munich
English 2-row Munich
Used for extra flavour and colour in nitro-keg ales.
- 2.0 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.0 oz
Willamette - 5.0 AA% pellets; boiled 25 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.5 oz
East Kent Goldings - 5.9 AA% pellets; boiled 3 min
East Kent Goldings
Mild, slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Pitched yeast after sloshing and tossing the fermenter around for several minutes. Shortest lag I've ever had. Finished at 1.014
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.016 | |
| Color: | 12.3 SRM | 6 - 18 | |
| Alcohol: | 5.6% ABV | 4.6% - 6.2% | |
| Bitterness: | 62.8 IBU | 30 - 50 | |
Discussion
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