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Boddington's Clone
Extra Special/Strong Bitter (English Pale Ale) • Extract • 5 gal
This is a modification of a recipe taken from Cats Meow 3 better match the color and bitterness.
May 8, 2001 pm 04:07pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3.5 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .1875 lbs
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.
- 1 oz
Fuggle - 4.9 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.25 oz
East Kent Goldings - 5.7 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.25 oz
East Kent Goldings - 5.7 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .125 oz
Northern Brewer - 6.6 AA% pellets; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
- 0.25 tsp
Epsom Salts - (omitted from calculations)
Epsom Salts
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
1. To 4 gal of water add epsom salts and gypsum to adjust hardness and heat. 2. When the water is warm add the extracts and cane sugar and bring to a boil. 3. When the wort is boiling add the Fuggles and 0.25 oz of Kent Goldings hop pellets and boil for 45 min. 4. Add 0.25 oz of Kent Goldings, 0.125 oz of Northern Brewer hop pellets and Irish Moss. 5. Continue to boil for 15 min 6. Cool to <80F with wort chiller and transfer to primary. 7. Bring volume up to 5 gal and check gravity (typically 1.043). 8. Pitch Wyeast 1968 Special London Ale yeast (started 1 week before). 9. Ferment in primary for 1 week or until gravity <1.010 (typically 1.006). 10. Transfer to secondary for 1 week. 11. Add 3/8-1/2 cup of packed brown sugar for priming and bottle.
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: | 1.010 | 1.010 - 1.016 | |
| Color: | 5.5 SRM | 6 - 18 | |
| Alcohol: | 4.1% ABV | 4.6% - 6.2% | |
| Bitterness: | 33.9 IBU | 30 - 50 | |
Discussion
Question?
2004-08-27 2:19pm
Is this a recipe for Boddington's Bitter or Pub Ale?
Post a Comment
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