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BRD Bitter
Special/Best/Premium Bitter • All Grain • 20 L
ESB 4 BRD.
May 5, 2007 am 07:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3.5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.5 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.1 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.05 kg
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 0.3 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 20 g
Nugget - 11.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 30 g
Challenger - 8.3 AA% pellets; boiled 30 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 30 g
Challenger - 8.3 AA% pellets; boiled 0 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
The ESB brewed at BRD.
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: | 1.009 | 1.008 - 1.012 | |
| Color: | 13.4 SRM | 5 - 16 | |
| Alcohol: | 4.3% ABV | 3.8% - 4.6% | |
| Bitterness: | 55.4 IBU | 25 - 40 | |
Discussion
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