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Challenge Straino
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 25 L
Challenger only brew.
October 2, 2007 pm 04:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 25 L)
- 4.5 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.5 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 35 g
Challenger - 6.5 AA% whole; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 15 g
Challenger - 6.5 AA% whole; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 30 g
Challenger - 6.5 AA% whole; boiled 0 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
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.
Notes
Allow hops at 0mins to steep for an hour once below 80'C. Dry hop in secondary with 20g Challenger.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.006 | 1.010 - 1.016 | |
| Color: | 4.0 SRM | 6 - 18 | |
| Alcohol: | 4.6% ABV | 4.6% - 6.2% | |
| Bitterness: | 31.1 IBU | 30 - 50 | |
Discussion
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