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Extra Special/Strong Bitter (English Pale Ale) • Extract • 23 L

July 4, 2001 pm 08:33pm

0.0/5.0 0 ratings

Ingredients (Extract23 L)

  • 0.40 kg German Light Crystal

    German Light Crystal

  • 0.13 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.

  • 3.25 kg Extra Pale; Morgans

    Extra Pale; Morgans

    For making very pale ales and lagers.

  • 39 g Cluster - 7.0 AA% pellets; boiled 60 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • 43 g Hallertauer Hersbrucker - 4.5 AA% whole; boiled 15 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 43 g Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.047 1.048 - 1.060
Terminal Gravity: 1.012 1.010 - 1.016
Color: 15.6 SRM 6 - 18
Alcohol: 4.6% ABV 4.6% - 6.2%
Bitterness: 46.3 IBU 30 - 50

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