TANDEMBRYGGERIET BrewBlog > BrewBlogs > Bitter [Extra Special/Strong Bitter (English Pale Ale)]

Bitter

Specifics

Style:

Extra Special/Strong Bitter (English Pale Ale)

Extra Special/Strong Bitter (English Pale Ale) — BJCP Style Information

Category:	English Pale Ale
Number:	08C

An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer.

Commercial Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB.

Brew Date:

February 15, 2013

Tap Date:

March 5, 2013

Yield:

48.9 liters

Color (EBC/SRM):

16/8.1

Bitterness (Calc):

25 IBU (Tinseth)

BU/GU:

0.5

Calories:

164 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

5.3%

ABW:

4.2%

Bottling ABV:

Batch No:	2013/4
OG:	1.050
OG (Plato):	12.39° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.34° P
App. Atten.:	79.3%
Real Atten.:	65%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

10.00 kilograms

Best Pale Ale Malz

88.5% of grist

0.90 kilograms

Best Aromamalz

8% of grist

0.40 kilograms

Thomas Fawcett Amber Malt

Color (L):	55-70 °L
Info/Use:	Dry, mild coffee flavour, amber colour. Adjunct for bitters.

3.5% of grist

11.30 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	48.9 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	91.9 litres	48.9 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	11.3 kilograms
Grain Absorbtion:	20.1 litres
Total Water Needed:	130.8 litres	91.9 litres (runoff) + 20.1 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	28.3 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	102.6 litres	130.8 litres (total water) – 28.3 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 15 minutes

Hops

100.00 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

500 AAUs

128.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

4% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

512 AAUs

228.00 grams

Total Hop Weight

1012 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5

Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefestarter 2 Röhrchen WLP005 v. 16.01.2013 in 3 l Starter mit 375 g Moss ME. Gerührt vom 14.02.2013 abends bis 15.02.2013 morgens. Maischeschema Einmaischen @ 59 °C 90 min @ 65 °C 15 min @ 78 °C Gebraut mit 60 l Brauwasser. Brautag 16:57 Eingemaischt; Aufheizen zur ersten Rast 17:06 1. Pumpenpause; Rühren 17:13 1. Rast 17:19 2. Pumpenpause; Rühren 17:30 3. Pumpenpause; Rühren 17:51 4. Pumpenpause 18:21 5. Pumpenpause 18:46 Ende 1. Rast 19:08 Beginn 2. Rast 19:23 Ende 2. Rast 19:25 Malzrohr hoch 19:30 Start Aufheizen zum Kochen. SG 1.050 19:50 mit 8 l Wasser @ 78 °C gespült 20:00 Malzrohr entfernt. SG 1.048; 61,3 l. Ausbeute: 83 % 20:22 kocht 20:52 Bitterhopfen hinzugegeben 21:37 Kühler rein, 7 g Hefenahrung hinzugegeben 21:51 Kochen bendet -- Wasser marsch 21:53 Aromahopfen rein 22:24 Wasser stop 23:05 Abgefüllt. 3 l kaltes Wasser hinzugefügt um SG zu senken. OG: 1.050 00:05 alles sauber 16.02.2013 Gäreimer beginnt gegen 8 Uhr morgens zu ploppen. Abends volle Gärung mit > 1 Plop/Sek.

Hefestarter
2 Röhrchen WLP005 v. 16.01.2013 in 3 l Starter mit 375 g Moss ME. Gerührt vom 14.02.2013 abends bis 15.02.2013 morgens.

Maischeschema
Einmaischen @ 59 °C
90 min @ 65 °C
15 min @ 78 °C

Gebraut mit 60 l Brauwasser.

Brautag

16:57 Eingemaischt; Aufheizen zur ersten Rast

17:06 1. Pumpenpause; Rühren

17:13 1. Rast

17:19 2. Pumpenpause; Rühren

17:30 3. Pumpenpause; Rühren

17:51 4. Pumpenpause

18:21 5. Pumpenpause

18:46 Ende 1. Rast

19:08 Beginn 2. Rast

19:23 Ende 2. Rast

19:25 Malzrohr hoch

19:30 Start Aufheizen zum Kochen. SG 1.050

19:50 mit 8 l Wasser @ 78 °C gespült

20:00 Malzrohr entfernt. SG 1.048; 61,3 l. Ausbeute: 83 %

20:22 kocht

20:52 Bitterhopfen hinzugegeben

21:37 Kühler rein, 7 g Hefenahrung hinzugegeben

21:51 Kochen bendet -- Wasser marsch

21:53 Aromahopfen rein

22:24 Wasser stop

23:05 Abgefüllt. 3 l kaltes Wasser hinzugefügt um SG zu senken. OG: 1.050

00:05 alles sauber

16.02.2013

Gäreimer beginnt gegen 8 Uhr morgens zu ploppen. Abends volle Gärung mit > 1 Plop/Sek.

Fermentation

Primary:

18 days @ 20° C

Tasting Reviews

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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