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SW1 (Extract)
Special/Best/Premium Bitter • Extract • 5 1/4 gal
Serve at 55°F (13°C) in a pint glass with chicken pot-pie topped with a cornmeal, chive, cheddar cheese crust and homemade, thick cut potato chips.
June 12, 2001 am 06:58am
0.0/5.0 0 ratings
Ingredients (Extract, 5 1/4 gal)
- 3/4 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 4 2/3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 oz
East Kent Goldings - 6.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 oz
East Kent Goldings - 6.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 oz
East Kent Goldings - 6.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Heat 1 gallon (3.8 liters) of water to 155°F (68.4°C). Add the Crystal Malt. Remove the pot from the heat and steep at 150°F (65.6°C) for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gallon (1.9 liters) of 150°F (65.6°C) water. Bring the water to a boil, remove from the heat and add the dry extra light extract and 1 oz. (28 g) East Kent Goldings (bittering hop). Add water until the total in the brew pot is 2.5 gallons (9.5 liters). Boil for 45 minutes then add 1/2 oz. (14 g) East Kent Goldings (flavor hop) and 1 tsp. (5 ml) Irish Moss. Boil for 14 minutes then add 1/2 oz. (14 g) East Kent Goldings (aroma hop). Boil for 1 minute. Remove the pot from the stove and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons (19.5 liters). When the wort temperature is below 80°F (26.6°C, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter (5 gallon glass carboy). Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with: 1-1/4 cup (300 ml) M&F Extra Light Dry Malt Extract that has been boiled for 10 minutes in 2 cups (473 ml) of water. Let prime at 70°F (21°C) for approximately 4 weeks until carbonated, then store at cellar temperature.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 10.9 SRM | 5 - 16 | |
| Alcohol: | 4.2% ABV | 3.8% - 4.6% | |
| Bitterness: | 27.0 IBU | 25 - 40 | |
Discussion
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