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Dans a bitter boy
Special/Best/Premium Bitter • Extract • 33 L
Recipe made to enter the Auckland Brewers Guild Bitter Beer competition
March 29, 2007 am 12:16am
0.0/5.0 0 ratings
Ingredients (Extract, 33 L)
- 1 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4.5 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 50 g
Challenger - 8.2 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 50 g
East Kent Goldings - 5.4 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 50 g
East Kent Goldings - 5.4 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 6.0 SRM | 5 - 16 | |
| Alcohol: | 4.5% ABV | 3.8% - 4.6% | |
| Bitterness: | 40.1 IBU | 25 - 40 | |
Discussion
Pretty average...
2011-03-28 2:46pm
Got me a bronze medal...
Post a Comment
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