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ESB Extra Supple Breasts
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5 gal
Brewwster
August 31, 2007 pm 09:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- .25 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- .25 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 10 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.0 oz
East Kent Goldings - 5.9 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
Willamette - 5.8 AA% pellets; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.0 oz
Galena - 13.0 AA% pellets; boiled 10 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
-
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.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 9.9 SRM | 6 - 18 | |
| Alcohol: | 5.9% ABV | 4.6% - 6.2% | |
| Bitterness: | 55.8 IBU | 30 - 50 | |
Discussion
In the Keg
2007-09-24 5:01pm
I kegged this on Saturday and it tastes great!!!!! i can't wait for it to cabonate and condition. Very well ballanced. I uswed Safale English yeast instead of the White Labs and it worked great.
More info
2008-04-22 10:36am
Can you tell me what your mash temp and duration of mash was used for this recipe... also did you just batch sparge this? Thanks.
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