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.

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).

Malts and Grains

Amount Malt/Grain %
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 Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
1.70 ounces Kent Golding 60 min 4.0%
1.00 ounces Kent Golding 20 min 4.0%
1.30 ounces Kent Golding 1 min 4.0%
4.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
London Ale White Labs WLP013 35 ml

Mash Profile Single Infusion Mash, Medium Bodied Beer

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

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°

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
42 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: 7.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.7    
Post-Boil Amt: 5.25    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: