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Meaty Ale
Extra Special/Strong Bitter (English Pale Ale) • Extract • 5 gal
ESB made with Burton Ale Yeast.
June 4, 2005 pm 06:38pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1.0 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 3.3 lbs
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.
- 3 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.0 oz
Northern Brewer - 7.5 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.
- 2.0 oz
East Kent Goldings - 4.5 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
East Kent Goldings - 4.5 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
This brew is easy to make. It has an appley malt charactersitic, with a clean yet very hoppy (flavor) finish.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 13.3 SRM | 6 - 18 | |
| Alcohol: | 5.4% ABV | 4.6% - 6.2% | |
| Bitterness: | 42.0 IBU | 30 - 50 | |
Discussion
Grrrrreat!
2005-08-19 11:13pm
I let this condition in the secondary carboy for 4 weeks. Used 5 oz. of priming sugar at bottling, which made it slightly more carbonated than what I expected. I compensated for this by pouring into the pint glass a little more directly (aim straight down to the bottom of the glass from 5-6 inches above the rim). This makes a nice head also.
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