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SAM SMITHY CLONE
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 11 gal
THE RECIRC IS TO PROMOTE DIACETYL
April 4, 2008 pm 11:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 20 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
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 2 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.0125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.25 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Goldings - 5.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1 oz
Goldings - 5.0 AA% whole; boiled 0 min
Goldings
Mild. Slightly flowery.
- 1 tsp
irish moss@15 minutes - (omitted from calculations)
irish moss@15 minutes
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Notes
11+ GAL FV 1.055 ALE SINGLE STEP INFUSION MASH WITH DECOC MASH OUT (1 OZ. OF ROASTED) THIS RECIPE FIGURES *1.3 QTS OF (12f OVER STRIKE TEMP) H2O PER Lb OF GRAIN *75% EXTRACT EFFICIENCY *1 GALLON LOSS IN KETTLE PER HOUR OF HARD BOIL *1/2 GALLON LOSS IN KETTLE SLUDGE *1/2 GALLON LOSS IN FERMENTOR SLUDGE *NIGHT BEFORE* MEASURE AND MILL GRAIN, MEASURE HOPS, MAKE YEAST STARTER, GET WATER, FILL LIQUOR TANK, CONNECT RANCO AND HEAT 14.5 GALLONS OF WATER TO 167f WITHOUT RECIRC PUMP AND COVER, MAKE SURE FERMENTOR AND 2 CORNY’S ARE SPOTLESS *BREW DAY* 1) START PUMP, HEAT TO 167f 2) ADD GRAIN, MIX IN 7 GALLONS (1.3 QTS/Lb FOR 22 Lbs OF GRAIN) OF 167f (12f ABOVE STRIKE TEMP)WATER FOR DRY MASH AT 155f FOR 1 HR, RUNNING MOTOR AND MAINTAINING TEMP WITH BURNER . 3) SET RANCO TO 170f AND FILL TO 12.5 GALLON MARK 4) MASH OUT AT 170f, USING DECOC IF POSSIBLE 5) ADD WATER TO 1 INCH ABOVE GRAIN BED. RECIRC UNTIL CLEAR 6) UNPLUG ELEMENT! PLACE HOP SCREEN IN BOIL KETTLE, ADD HOPS RECIRC TIL BRILLIANT SPARGE VERY SLOWLY, MAINTAINING 1 INCH HEAD, TO 12.5 GALLONs (13.5 FOR 2 HOUR BOIL) MARK INSIDE KETTLE (TOP CUT ON SPATULA is 13) . RECORD FIRST AND LAST RUNNINGS GRAVITY START FERMENTOR STERIZING-PLACE KEG PARTS IN BASKET TO STEAM STERILIZE, PUT DIP TUBE AND OXYGENATION STONE/TUBE INSIDE FERMENTOR IODIPHOR CORNY‘S TO RIM, PLACE OXYGEN TUBE IN CORNY’S, SPRAY OXYGEN REGULATOR WITH IODOPHOR 7) FIRE KETTLE AND BOIL FOR TIME ON RECIPE 8) BLOW WATER OUT OF CHILLER, ADD CHILLER 9) ONCE BOIL HAS RESTARTED, ADD 15 MINUTE HOPS AND IRISH MOSS. START COUNTDOWN TO KNOCKOUT 10) RECIRC BOILING WORT TO STERILIZE DOWNSPOUT AND VALVE AND SET HOP BED FOR BRILLIANT RUN OFF 11) AT 0 MINUTES, COVER BOIL POT, START CHILLING WITH TAP WATER, WHEN DOWN TO 170f ADD 0 MINUTE HOPS 12) CHILL TO 62f , TRANSFER BOILING STERILE WATER TO CORNY’S, REASSEMBLE CORNY’S WITH GLOVES ON AND PLACE PROTECTIVE COVERS ON NUTS 13) PITCH YEAST, RUN WORT TO FERMENTOR, TAKE O.G. AND VOLUME NOTES 14) OXYGENATE 15) FERMENTATION PRIMARY FOR 3-7 DAYS @ 70f, RECIRCULATING WORT INTO ITSELF TO PROMOTE DIACYTL OR UNTIL PRIMARY IS ALMOST FINISHED, SECONDARY FOR 1 WEEK.IN 2ND FERMENTOR (FOR CLEAR BEER) OR BUTTON UP KEG AND BLOW OFF YEAST FROM BOTTOM OF KEG AFTER 2 WEEKS ADD CLEARFINE BEFORE COLD STORAGE AND INVERT KEG (REVERSE INS AND OUT QD‘S) LET LAGER FOR 2-6 WEEKS @ 50f REKEG FROM INVERTED POSITION WHEN MOVING FROM KELLER. COUNTER PRESSURE BOTTLE ANY BEER NOT TO BE CONSUMED WITHIN 2 MONTHS.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 11.5 SRM | 6 - 18 | |
| Alcohol: | 5.5% ABV | 4.6% - 6.2% | |
| Bitterness: | 38.4 IBU | 30 - 50 | |
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