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Popper Pale
Extra Special/Strong Bitter (English Pale Ale) • Extract • 22 L
A full extract that tastes close to a full mash. John Bull malts are the key.
January 17, 2007 pm 03:35pm
3.0/5.0 1 rating
Ingredients (Extract, 22 L)
- 0.5 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.6 kg
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 2.1 kg
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 35 g
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 40 g
Hallertauer Mittelfrüher - 5.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Crystal cooked with hops first, extracts added at end of first boil.
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: | 17.0 SRM | 6 - 18 | |
| Alcohol: | 5.5% ABV | 4.6% - 6.2% | |
| Bitterness: | 51.1 IBU | 30 - 50 | |
Discussion
Gets better with a bit of ageing.
2007-02-18 2:12pm
Turned out quite good, and if you have patience its worth the wait. The flavours mellow out quite niceley. It could stand slightly more hopping.
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