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April Fools

April Fools

Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 5 gal

April 28, 2001 am 05:09am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 1 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.

  • 3 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .25 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .25 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 1 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 3 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • .5 oz Cascade - 6.0 AA% whole; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz East Kent Goldings - 5.0 AA% whole; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Fuggle - 5.2 AA% whole; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 1 tsp Salt - (omitted from calculations)

    Salt

  • 1 tbsp Gypsum - (omitted from calculations)

    Gypsum

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

Mash Grains for 30 minutes @ 150 degrees. Raise temperature to 168 degrees, mash for another 30 minutes, or until conversion is complete.Sparge grains and begin boil. Add boiling hops and extract, boil for 1 hour. Add Kent Goldings Hops 30 minutes into boil, add irish Moss 45 minutes into boil, add Cascade Hops 55 minutes into boil. Pitch yeast when cool. Primary 7-10 Days, lager in secondary 2-3 weeks. Bottle with 3/4 cup of corn sugar or 1 1/4 cup of dry malt extract. Let beer age in bottle 2 weeks. This recipe is a bit unusual because it is a traditional ESB but I used WLP 820 lager yeast. This really accetuated the malt but it it is weel haopped so it has great balance. Try it, you'll like it!

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: 1.012 1.010 - 1.016
Color: 11.1 SRM 6 - 18
Alcohol: 5.1% ABV 4.6% - 6.2%
Bitterness: 35.4 IBU 30 - 50

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