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Oz Bitter
Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 23 L
Well balanced, golden beer with superb hop aroma and malt complexity
March 30, 2004 pm 09:00pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 23 L)
- 0.60 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.30 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.00 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.10 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.5 kg
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1.70 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.
- 35 g
Northern Brewer - 8.0 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.
- 10 g
Styrian Goldings - 5.1 AA% pellets; boiled 10 min
Styrian Goldings
Mild, pleasant.
- 230 g
Golden Syrup - (omitted from calculations)
Golden Syrup
-
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
Mashed at 68 C for 90 minutes in 17 litre Coleman cooler. Sparged at 76 C. Dry hopped with 15g Goldings in secondary 1 week in primary, 2 weeks in secondary.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 8.7 SRM | 6 - 18 | |
| Alcohol: | 4.5% ABV | 4.6% - 6.2% | |
| Bitterness: | 41.7 IBU | 30 - 50 | |
Discussion
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