Extra Special/Strong Bitter (English Pale Ale)
BJCP 2008 – 08C
Statistics
64.5% Real
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | British Maris Otter Pale Malt | 80% |
| 1.00 pounds | Belgian Caravienne Malt | 10% |
| 0.50 pounds | Crystal Malt 40L | 5% |
| 0.25 pounds | Belgian Aromatic Malt | 2.5% |
| 0.25 pounds | Belgian Special B Malt | 2.5% |
| 10.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.70 ounces | Kent Golding | 60 minutes | Boil | Pellets | 4.0% | |
| 1.00 ounces | Kent Golding | 20 minutes | Boil | Pellets | 4.0% | |
| 1.30 ounces | Kent Golding | 1 minutes | Boil | Pellets | 4.0% | |
| 4.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| London Ale | White Labs | WLP013 | Liquid |
Mash Profile Single Infusion Mash, Medium Bodied Beer
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
| 2 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
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.
This recipe is pretty much a complete overhaul. Starting from scratch...I just wasn’t satisfied with the results of the previous incarnations. This one includes some Belgian aromatic and Special B for aroma and buscuit tones, crystal for sweetness, and a backbone of Breiss Maris Otter.
Racked to primary and pitched yeast from a starter (August 31, 2007). Racked to secondary after eight days in primary (September 7, 2007). Racked to keg and took FG reading. Taste was slightly bitter with buscuit notes. A good two weeks of cool conditioning will do this one well followed by another three to four weeks of cold conditioning (September 18, 2007).
Procedure
- Single infusion mash at 154° with 3.5 gallons of water
- Sparge with 4.25 gallons of 168° 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°
