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Bill's EPA - Competition '05
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5 gal
Will comment when done
February 17, 2005 pm 08:05pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 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
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.5 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.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 80 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
MASH: * Mashed grain in 2.25 gal, 154-156F water * Added: -1/2 Tbsp Phosphoric acid (pH reducer); -1/2 Tbsp Calcium Chloride (pH reducer/water hardener); -2 Tbsp Gypsum (hardener). * Mash-in pH = 5.3 * Mashed for 75 min, recirculating for last 15 min. BOIL: *Start: 4.30pm *1st hops (bittering): 4.52 *Irish moss: 6:05 *2nd hops (flavour): 6:10 *Boil end/whirlpool: 6.20 *Total boil time: 90 min. *Cooled to room temp. *Pitched 3/4 gal starter of Coopers Ale yeast (2 packs, rehydrated in water/malt extract/yeast nutrient) * Actual OG: 1.046 *Dry hops: 1 oz E.K.G. in secondary fermenter.
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: | 1.011 | 1.010 - 1.016 | |
| Color: | 6.8 SRM | 6 - 18 | |
| Alcohol: | 4.7% ABV | 4.6% - 6.2% | |
| Bitterness: | 32.3 IBU | 30 - 50 | |
Discussion
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