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Aaron's Extra Special Beer
Extra Special/Strong Bitter (English Pale Ale) • Extract • 2.5 gal
First try with an English style pale.
July 2, 2006 am 12:29am
3.5/5.0 1 rating
Ingredients (Extract, 2.5 gal)
- .125 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .125 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .375 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.
- .125 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 3 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.
- .375 oz
Nugget - 13.8 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .25 oz
Saaz - 4.4 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Saaz - 4.4 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
1 whirlfloc tablet, 15 minutes - (omitted from calculations)
1 whirlfloc tablet, 15 minutes
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Grains went into cold water, then brought to 160*F. Held at 160 for 30 minutes, rinsed and removed. Poor crushing (rolling pin) led to low efficiency, but it's an extract recipe so that's ok. Color extraction was excellent. I pitched 500ml of liquid decanted off the yeast cake of a previous batch (India Red Ale). Fermentation began within a few minutes.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 8.9 SRM | 6 - 18 | |
| Alcohol: | 5.5% ABV | 4.6% - 6.2% | |
| Bitterness: | 55.6 IBU | 30 - 50 | |
Discussion
in the secondary now
2006-07-09 1:13am
Racked to secondary today. SG = 1.016 The volume is a tad more than planned right now, and the taste is a little thin. But the color is beautiful and water clear.
in bottles
2006-07-16 3:51pm
Bottled yesterday. FG=1.016 The hop taste was very good. Water clear too. The whirlfloc did a great job!
needs work, but good
2006-10-03 12:34am
This one came out pretty good, but not great. There isn't enough maltiness for a "correct" English-style beer. But it's good otherwise. I love the color, and will try this one again. Maybe a little carapils would help.
good
2007-02-17 12:33am
After 6 months in bottle, this has come out to be a much better beer. Very smooth and light, with nice hoppy freshness and floral notes.
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