Extra Special/Strong Bitter (English Pale Ale)
BJCP 2008 – 08C
Batch #:
2007-15
Brew Date:
May 28, 2007
Tap Date:
July 8, 2007
Cost:
20.74
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
15.2SRM
IBU:
45.1
BU/GU:
0.9
ABV:
5.6%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | British Maris Otter Pale Malt | 80% |
| 1.00 pounds | Belgian Caravienne Malt | 10% |
| 1.00 pounds | British Dextrin (Cara-Pils) Malt | 10% |
| 10.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Challenger | 60 minutes | Boil | Pellets | 7.1% | |
| 0.50 ounces | Kent Golding | 30 minutes | Boil | Pellets | 5.8% | |
| 1.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Mash Profile Infusion
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 155° F | |
| 2 | Mash | 60 minutes | 155° F | |
| 3 | Sparge | 20 minutes | 168° F | |
| 4 | Sparge | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
10 days @ 68° F
Age:
28 days @ 55° F
General Info
I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.
Updated from an earlier version, based upon the results of the previous recipe. This one is intended to be fuller, richer, and a bit more of a copper color.
Procedure
- Single infusion mash at 156 degrees with 3.5 gallons of water
- Sparge with 4.5 gallons of 168 degree water
- Bring to a boil
- Total boil time: 90 minutes
- Add hops according to schedule
- Cool wort
- Pitch yeast when when temperature reaches 70-75 degrees
