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ESB Delight
Extra Special/Strong Bitter (English Pale Ale) • Extract • 5 gal
A mix of Challenger and EK Goldings. Lots of biscuit malt and some 120 crystal and vienna to give it some interesting flavor.
January 16, 2008 pm 12:47pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .25 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 1 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.
- 6.6 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
Challenger - 7.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- .5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 5 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: 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: | 13.5 SRM | 6 - 18 | |
| Alcohol: | 5.9% ABV | 4.6% - 6.2% | |
| Bitterness: | 42.9 IBU | 30 - 50 | |
Discussion
X'ing the fingers
2008-01-16 1:09pm
First time brewing this style, first time using these hops. I'm hoping that I'm not calling out for too much late hop addition. If you have any thoughts or comments please feel free to let me know. I plan on brewing this 1/19/08. I'm hoping this can be a future session beer.
I brewed something very similar...
2010-03-11 10:49am
I usually use 2oz of Fuggle for the 60 min boil, but recently tried 1oz of Challenger instead. I wasn't as happy with the results - perhaps not a great blend with the EK? I didn't have as much malt/grains as your recipe did, so maybe that was the imbalance... let me know how yours turns out.
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