Print

MO Malt Experiment

From the BrewBlog of Gigapants Brewing – Charlotte, NC USA
Printed May 18, 2021

Specifics
Style: Extra Special/Strong Bitter (English Pale Ale)
Brewer: Robert Adams
Brew Date: May 22, 2011
Yield: 5.5 gallons
Color (SRM/EBC): 7.7/15.2
Bitterness (Calc): 32.4 IBU
BU/GU: 0.6
Calories: 179 (12 ounces)
ABV: 5.3%
ABW: 4.2%
OG: 1.054
OG (Plato): 13.33° P
FG: 1.014
FG (Plato): 3.57° P
Real Extract: 5.34° P
App. Atten.: 73.2%
Real Atten.: 60%
BJCP Style Info: Extra Special/Strong Bitter (English Pale Ale)
O.G.: 1.048 - 1.060
F.G.: 1.010 - 1.016
ABV: 4.6 - 6.2%
Bitterness: 30 - 50 IBUs
Color: 6 - 18 SRM
Info: 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.

General Information
Method: All Grain
Malts and Grains
9.00 pounds Pale Malt, Maris Otter 81.8% of grist
1.00 pounds Cara-Pils/Dextrine 9.1% of grist
0.50 pounds Biscuit Malt 4.5% of grist
0.50 pounds Caramel/Crystal Malt - 60L 4.5% of grist
11.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
0.01 Gypsum (Calcium Sulfate) @ 60 minutes (Water Agent)  
0.01 Calcium Chloride @ 60 minutes (Water Agent)  
0 Chalk @ 60 minutes (Water Agent)  
0.02 Burton Water Salts @ 60 minutes (Water Agent)  
Hops
1.00 ounces Challenger 6.9000000% Pellet @ 60 minutes
Type: Aroma
Use: Boil
6.9 AAUs
1.00 ounces Fuggles 4.2000000% Pellet @ 20 minutes
Type: Aroma
Use: Boil
4.2 AAUs
1.00 ounces Goldings, East Kent 7.2000000% Pellet @ 5 minutes
Type: Aroma
Use: Boil
7.2 AAUs
1.00 ounces Goldings, East Kent 5.0000000% Pellet @ 4320 minutes
Type: Aroma
Use: Dry Hop
5 AAUs
4.00 ounces Total Hop Weight 23.3 AAUs
Yeast
Lallemand Nottingham Yeast — Dry — 0
Mash
Mash Type: Infusion
Mash PH: 5.400
Efficiency: 73.0000000%
Grain Temp. 72° F
Tun Temp. 72° F
Sparge Amt. 3.4 gallons
Sparge Temp. 168° F
Equip. Adj.? FALSE
Step Description Temp. Time
Mash In Infusion 152° F 60.0000000 min.
Fermentation
Primary: 14 days @ 68° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
MO Malt Experiment
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.9  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 7.2  
Post-Boil Amount: 5.5  
Boil Time:  
Original Gravity: 1.0540000 / 13.3° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.