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Red Rooster
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5 gal
A very nice english ale with a reddish hue. Works well to age cold for 46 weeks after fermentation before consumption.
August 30, 2000 am 08:59am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1/2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 1/2 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1/4 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1/16 lbs
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.
- 1/2 oz
Hallertau - 8.5 AA% pellets; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Goldings - 4.8 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1 oz
East Kent Goldings - 4.8 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
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: | 1.012 | 1.010 - 1.016 | |
| Color: | 12.8 SRM | 6 - 18 | |
| Alcohol: | 4.9% ABV | 4.6% - 6.2% | |
| Bitterness: | 30.1 IBU | 30 - 50 | |
Discussion
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