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Spring ESB
Special/Best/Premium Bitter • Partial Mash • 5 gal
March 25, 2001 pm 12:09pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 9/16 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1/2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1/8 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 2 9/16 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .75 oz
Northern Brewer - 8.0 AA% whole; boiled 60 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.
- .33 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/4 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/2 oz
Goldings - 5.0 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
-
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.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 14.0 SRM | 5 - 16 | |
| Alcohol: | 3.8% ABV | 3.8% - 4.6% | |
| Bitterness: | 27.7 IBU | 25 - 40 | |
Discussion
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