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SW1 (All-Grain)
Special/Best/Premium Bitter • All Grain • 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 09:07am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 1/4 gal)
- 6.8 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 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.
- 7/8 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
Mash British 2-row Pale Malt and the specialty grain at 150°F (65.6°C) for 90 minutes. Sparge with 3.5 gallons of 170°F (77°C). Top off to make 6 gallons (22.7 liters). Bring the water to a boil, and add 7/8 oz. (28 g) East Kent Goldings (bittering hop). 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: | 1.037 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 11.3 SRM | 5 - 16 | |
| Alcohol: | 3.6% ABV | 3.8% - 4.6% | |
| Bitterness: | 28.9 IBU | 25 - 40 | |
Discussion
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