Extra Special/Strong Bitter (English Pale Ale) – All Grain

Statistics

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.

Comments

Changed the yeast in this one because, frankly, I forgot to buy it. Fortunately, I had the residuals from Red Dawn and I figured I use them - the strain was Edinburgh Ale. Racked to primary and pitched yeast (February 11, 2007).

Racked to secondary and took a gravity reading. Still bubbling away (February 18, 2007). Racked to keg and set in the basement to condition. Will be ready to tap by March 24 (February 25, 2007).

Beer has fully matured. Clear, malty and a bit hoppy (April 13, 2007).

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Pale Ale Malt 72.7%
1.00 pounds Belgian Caravienne Malt 9.1%
1.00 pounds British Dextrin (Cara-Pils) Malt 9.1%
0.50 pounds Crystal Malt 60L 4.5%
10.50 pounds Total Grain Weight 95.5%

Adjuncts

Amount Adjunct %
0.50 pounds Dark Brown Sugar 4.5%
0.50 pounds Total Adjunct Weight 4.5%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.00 ounces Northern Brewer 60 min 8.2%
0.50 ounces Kent Golding 15 min 5.5%
0.50 ounces Kent Golding 3 min 5.5%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Edinburgh Ale (WLP028) White Labs Liquid 35 ml

Procedure

  • Single infusion mash at 154 degrees
  • Sparge with 3.75 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

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F

Breeg’s Bitter

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.058 / 14.3° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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