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AP Special Ale
Extra Special/Strong Bitter (English Pale Ale) • All Grain • 5.5 gal
Made for my wife
February 23, 2009 pm 12:33pm
5.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.5 oz
Willamette - 5.0 AA% pellets; boiled 60 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 oz
Willamette - 5.0 AA% pellets; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Willamette - 5.0 AA% pellets; boiled 2 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Experimental
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 14.9 SRM | 6 - 18 | |
| Alcohol: | 5.7% ABV | 4.6% - 6.2% | |
| Bitterness: | 43.3 IBU | 30 - 50 | |
Discussion
A very pleasant drinking brew.
2009-03-25 11:53am
I am now making a second batch. This ale has been very popular with my beer drinking friends. Surprisingly popular with my BMC friends, too.
Mash time and temp
2009-04-16 12:02pm
What temp did you do the mash and for how long? Did you do a step infusion or single?
See comment
2009-04-17 10:03am
Mashed in at 154 degrees for about two and half hours (full conversion). Temp fell off to 150. That's fine. Fermented at 65 degrees. One week in primary, racked to secondary until done, then kegged and carbed.
Post a Comment
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