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

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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

Brewed according to recipe. Racked t primary and pitched yeast from 1/4 gallon starter (May 27, 2007).

Transferred to secondary - still very cloudy at this point. It’s got a smell that reminds me of bananas. Kind of sweet and not really unpleasant. I’m looking into whether it’s an infection or not (June 4, 2007). I came to find out, through TechTalk, that the banana smell was probably esters and not an infection. After a week in secondary, the smell is pretty much gone. Taste might be another issue, but I don’t think there was much affect. When I rack to the keg I’ll take a taste (June 8, 2007).

Banana esters are still there, but waaaay more subduded. Racked to keg and set in the basement to condition (June 18, 2007).

Malts and Grains

Amount Malt/Grain %
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 Grain Weight 100%

Non-Fermentables

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

Hops

Amount Hop Time AA
1.25 ounces Challenger 60 min 7.1%
0.50 ounces Kent Golding 30 min 5.8%
1.75 ounces Total Hop Weight

Yeasts

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

Mash Infusion

Step Description Temp. Time
Dough In Acclimate grains. 155° F 5 min.
Mash Mash 60 minutes, stirring every 20. 155° F 60 min.
Sparge Batch sparge 1. 168° F 20 min.
Sparge Batch sparge 2. 168° F 20 min.

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

Fermentation and Aging

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

Breeg’s Bitter

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.8    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: