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Prima Donna bitter
Standard/Ordinary Bitter • All Grain • 50 L
Prima Donna home grown hops were used. These are a first gold dwarf hop. They were dried and stored in vacpacks in freezer for a month or so before using. Split batch between Wyeast ESB and Scottish Yeasts. Scottish yeast was best although ESB was also very good. A high quality bitter.
July 3, 2008 pm 05:40pm
0.0/5.0 0 ratings
Ingredients (All Grain, 50 L)
- 7 kg
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.
- 0.5 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.125 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.25 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 70 g
Challenger - 8.0 AA% whole; boiled 90 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 50 g
First Gold - 7.5 AA% whole; boiled 15 min
First Gold
First commercial dwarf hop designed for aroma consideration in England, a very promising hop.
- 80 g
First Gold - 7.5 AA% whole; boiled 0 min
First Gold
First commercial dwarf hop designed for aroma consideration in England, a very promising hop.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 13.6 SRM | 4 - 14 | |
| Alcohol: | 3.8% ABV | 3.2% - 3.8% | |
| Bitterness: | 43.3 IBU | 25 - 35 | |
Discussion
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