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Small Crimes English Pale Ale
Extra Special/Strong Bitter (English Pale Ale) • Extract • 22 L
Yet 2 be tasted however i will update when i do. If you wish to direct comments directly email me at damianatwill@hotmail.com (Serious comment only please
August 15, 2001 pm 05:31pm
0.0/5.0 0 ratings
Ingredients (Extract, 22 L)
- 0.30 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3.13 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 0.40 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 39 g
Fuggle - 4.8 AA% whole; 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.
- 41 g
Styrian Goldings - 6.0 AA% whole; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 41 g
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 5 g
Finning - (omitted from calculations)
Finning
-
White Labs WLP510 Bastogne Belgian Ale Yeast
White Labs WLP510 Bastogne Belgian Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
If you like this recipe try other Small Crimes recipies and be on the look out for new ones. For all my brews I use a 50L Keg with the top cut off. I find this allows the hops and crystal malt to have the greatest effect like with full grain recipies. Step 1 - Fill Keg with 24L water, add half of the liquid malt and the 300g of crystal malt then bring to boil. Step 2 - When water temperature reaches 60°C add remainder of malt. Step 3 - Just before water boils remove crystal malt. Step 4 - When water begins to boil add Fuggles, keep a rolling boild for 45min. Step 5 - With 15min remaining add Styrian Goldings and teaspoon of Irish Moss. Step 6 - With 1min remaining add Hallertuers hops. Step 7 - Cool with wort chiller or block of ice. Step 8 - Fill fementer too 22 liters and check temp. Step 9 - When temp is at 18-22°C pitch desired yeast. Step 10 - When gravity is at 1.015 add finnings and leave for another 2 days. Final Step - Keg or bottle and secondary fermaent for desired period.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 6.4 SRM | 6 - 18 | |
| Alcohol: | 5.1% ABV | 4.6% - 6.2% | |
| Bitterness: | 33.6 IBU | 30 - 50 | |
Discussion
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