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Extra Special/Strong Bitter (English Pale Ale) • All Grain • 6.0 gal
Looking for some interesting notes from the honey malt & pure Goldings hop essence.
January 5, 2010 pm 11:03pm
3.0/5.0 1 rating
Ingredients (All Grain, 6.0 gal)
- 10 lbs
Maris Otter; Crisp
Maris Otter; Crisp
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.
- 1 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Golden orange hue with an intensly malty flavor.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 oz
East Kent Goldings - 4.5 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
East Kent Goldings - 4.5 AA% whole; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
East Kent Goldings - 4.5 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 12.6 SRM | 6 - 18 | |
| Alcohol: | 5.9% ABV | 4.6% - 6.2% | |
| Bitterness: | 53.7 IBU | 30 - 50 | |
Discussion
Bottled -- tasting very nice
2010-03-10 10:20pm
FG was 1.016 -- a tad higher than I expected. Interesting woody/earthy/fruity aroma. Not sure if I am picking up some 'estery' aromas from the yeast.
Cloudy
2010-05-02 9:57pm
Not sure about the cause. but this beer would not clarify. F.G was 1.016 -- a bit higher than expected. Finish was sweeter than I wanted -- too much honey malt? The taste was good -- maybe a bit of tart apple or cidery flavors, but overall pretty good taste
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