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Without Fail Pale-adjusted
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5.5 gal
by Ixnae of Blokhed Brewery It's about time! Finally, getting back brewing! This pale ale is a tasty treat to usher us back into the season. I aim for a bit of fruit and a smooth balance.
June 6, 2006 pm 09:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.5 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.
- .25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .25 lbs
Belgian Special B
Belgian Special B
- 5.5 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- .75 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .75 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 2 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.00 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1.00 tsp
Burton Salts - (omitted from calculations)
Burton Salts
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Single Infusion Mash @ 152F. Mash Liquor: 4 gal, treated with Burton Salts. Sparge with 5 gal liquor @ 175F. Try to keep sparge moving smoothly & slowly, for 90 minutes. First Wort Hop .25oz of the 1oz of Magnum (and a dash of the Fuggles). This goes into the first runoff and sits there throughout the sparge. Boil for 60 min. Watch lid to allow for appropriate evaporation. Through the chiller and into the fermenter to be fermented very quickly in this hot summer heat. Rack to Secondary, repeat if needed.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 12.8 SRM | 6 - 18 | |
| Alcohol: | 5.4% ABV | 4.6% - 6.2% | |
| Bitterness: | 46.7 IBU | 30 - 50 | |
Discussion
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