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Herbaljoe's Standard Beer
Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 5 gal
Golden Amber beer with a good kick.
July 6, 2007 pm 01:57pm
3.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4.5 lbs
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.
- 1 oz
Liberty - 4.0 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Fuggle - 4.8 AA% pellets; added dry to secondary fermenter
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
One of my weird early recipes. Why are there 3 lbs. of Munich? I have no idea. Hallertau for 45 minutes? Don't ask me...
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 14.9 SRM | 6 - 18 | |
| Alcohol: | 6.0% ABV | 4.6% - 6.2% | |
| Bitterness: | 34.3 IBU | 30 - 50 | |
Discussion
Brewed twice, not happy with yeast.
2007-07-28 1:56am
Brewed this recipe twice. First time was 6/23/07. Racked half to secondary and bottled half on 6/30/07. Believe to have oxidized the beer at this point and the following day it had a soapy dishwater smell/taste. Very unpleasant. Brewed it again on 7/7/07. Racked to secondary on 7/11/07 and dry hopped with Fuggles pellets. #3, #4
Bottled 7/20/07
2007-09-08 2:30pm
Had first tasting of carbonated beer 7/26/07. Has a pronounced sour yeasty aroma which is somewhat overpowering and unpleasant. Taste is much better; crisp and smooth. Hop flavor/aroma is nearly undetectable due to yeast character overpowering the beer. It has some of the unpleasant flavor of the first attempt which also makes me feel that my choice in yeast was not good for this brew. If I brew it again I will use Munton's or Wyeast 1056.
Update 7/30/07
2007-09-08 2:31pm
At room temp the aroma is now very much like honey and is generally sweet. Less yeasty, but still can't detect hop aroma. At colder temperatures the yeast character is more pronounced. Still not what I was hoping for, but it appears to be getting better with age. In another month this may be a nice solid "standard beer". Changes I would make: Use Light DME instead of liquid. Use Wyeast 1056. Use more hops for the dry hop and perhaps a more fragrant variety. Use a more fragrant hop in the 5 minute boil. Use less carapils.
Update 9/6/07
2007-09-08 2:32pm
Even after aging for a while this beer still has a weird aroma/flavor. I can't quite place it. It's not the hops, and I don't think it's the grains. It seems to me that it's either the yeast character or the flavor of the John Bull extract. I'm leaning toward the former. This was fermented pretty warm, around 79 deg and I'm sure this caused the yeast to produce a lot of really crazy flavors. Now that I'm able to ferment at 67 deg. I could probably give this yeast another try and have better results. Still a drinkable beer, nice and crisp with little hop bitterness and a decent malt flavor, just isn't my favorite.
Updating an old one
2008-01-24 5:05pm
I just wanted to add an update that I drank one of these beers recently and found it to be somewhat fruity in the nose and the honey character is still present in the flavor. I now find this beer to be pretty similar to a typical English pale ale. It's not bad, but certainly not one of my favorites. This recipe would be better with 1lb. of Munich and 1oz. of Hallertau for 15 minutes instead of 45. I still don't like the yeast either, but it's appropriate for an English beer.
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