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Extra Special/Strong Bitter (English Pale Ale) • Extract • 23 L
July 4, 2001 pm 08:33pm
Ingredients (Extract, 23 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 | ![]() |