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GOLDEN PROMISE

GOLDEN PROMISE

Extra Special/Strong Bitter (English Pale Ale) • All Grain • 13 gal

CHET

Turned out great!

April 6, 2009 pm 10:00pm

5.0/5.0 0 ratings

Ingredients (All Grain, 13 gal)

  • 18 lbs Golden Promise Pale

    Golden Promise Pale

    An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.

  • 2 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 1 lbs British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • 2.5 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 3.5 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 2.5 oz Cascade - 8.4 AA% pellets; boiled 120 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 3 oz Cascade - 8.4 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 3 oz East Kent Goldings - 5.0 AA% pellets; boiled 0 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 tbsp IRISH MOSS@ 15 MIN - (omitted from calculations)

    IRISH MOSS@ 15 MIN

  • 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.

Notes

1.055 PROCEDURE-27LBS/13 GALLONS FINAL KETTLE VOLUME 1) HEAT LIQUOR TO 167f - BOIL H2O IN MASH TUN (TO WELD LINE) 2) ADD 8.75 GALLONS WATER FOR DRY MASH AT 155f FOR 2 HRS (1.3 QTS/Lb FOR 22 Lbs OF GRAIN 12f ABOVE STRIKE TEMP) . 3) SET RANCO TO 180f AND FILL TO 12.5 GALLON MARK 4) UNPLUG ELEMENT! TURN ON BURNER AND MASH OUT AT 170f, USING DECOC IF POSSIBLE 5) ADD WATER TO 1 INCH ABOVE GRAIN BED. RECIRC UNTIL CLEAR 6) ADD HOPS SPARGE PLACE HOP SCREEN IN BOIL KETTLE 7) FIRE KETTLE and START TIMER- 1HR 45 MIN START STERILIZING-FERMENTOR, KEG PARTS, DIP TUBE AND OXYGENATION STONE/TUBE INSIDE FERMENTOR SANITIZE CORNY‘S TO RIM, PLACE OXYGEN TUBE IN CORNY’S 8) BLOW WATER OUT OF CHILLER ADD CHILLER 9) ONCE BOIL HAS RESTARTED, ADD AROMA HOPS AND IRISH MOSS. START 15 MIN COUNTDOWN TO KNOCKOUT 10) RECIRC BOILING WORT TO STERILIZE TRANSFER HOSE 11) AT 0 MINUTES, COVER KETTLE CHILL TO PITCHING TEMP 12) TRANSFER BOILING STERILE WATER TO CORNY’S, REASSEMBLE CORNY’S WITH GLOVES ON AND PLACE PROTECTIVE COVERS ON NUTS 13) TRANSFER PITCH YEAST 14) OXYGENATE 15) FERMENTATION PRIMARY FOR ____@ 68/70f OR UNTIL PRIMARY IS ALMOST FINISHED, SECONDARY IN HORIZONTAL KEG SLIGHTLY TURNED, AND FLIP TOP BOTTLES WITH MALTOSE PRIMING LAGER NOTE: ADD CLEARFINE BEFORE COLD STORAGE LET LAGER FOR 2-6 WEEKS @ 50f REKEG 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: 11.7 SRM 6 - 18
Alcohol: 5.5% ABV 4.6% - 6.2%
Bitterness: 51.7 IBU 30 - 50

Discussion

CHET

Fullers ESB Clone.

2009-04-26 9:33am

I've brewed this several time to run through my beer engine. It's perfect. I would experiment with different yeasts, but the grain bill and hops are wonderful.

NMyHumbleOpinion

Volume Boiled

2009-05-26 12:56am

Chet, Do you fire 13 gallons? If so what is your final volume? If you fire more than 13 to get 13 what is your boil volume? You have the same amount listed for boil and final.

CHET

Boil Volumes

2009-05-26 10:15pm

My brewery is over 12 years old and constists of 3 sanke kegs welded together. I use an immersion chiller to precipitate cold break and use make up water to bring the volume back up to 13 gallons before adding chiller. I actually am about to start 15 gallons batches with a 13 gallon boil much in the same way Heineken does. Brew a strong beer (1.065) and add a predetermined quantity of boiled, cooled water at kegging. Also about to go to a plate chiller/whirlpool set up, I think. Thanks for asking.

NMyHumbleOpinion

Thanks

2009-05-27 12:40am

Thanks for sharing :).

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