Here is a Extract recipe for a easy drinking english ale
1.) 1 lb Bamberg Vienna Malt 3L ( make a tea out of this. put it in a grain bag and soak it at 155 for 40 minutes)
Once that is done "steeping" rinse it out by pouring hot water over the grain bag until it runs clear or water level is acheived.
2.) Bring to Boil
3.)Remove from heat and stir in 6 pounds British Light Dry Malt extract
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.2 7.10 lbs. Pale Malt(2-row) America 1.036 2
4.8 0.44 lbs. Crystal 80L 1.033 80
9.5 0.89 lbs. Crystal 30L America 1.035 30
4.3 0.40 lbs. Crystal 10L America 1.035 10
4.3 0.40 lbs. Soft White Wheat Malt America 1.040 3
0.9 0.08 lbs. Chocolate Malt America 1.029 350
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Centennial Pellet 9.10 24.4 60 min.
0.34 oz. Fuggle Pellet 5.00 1.6 10 min.
0.28 oz. Cascade Pellet 5.75 0.0 0 min.
0.28 oz. Fuggle Pellet 5.00 0.0 0 min.
Yeast
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WYeast 1968 London Extra Special Bitter
This is the conversion I got for Stodbrew's ESB for a 5 gallon batch.
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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."
nope--can't link w/o password I guess...here goes then:
16 lbs maris otter
6 lbs german light munich
.25 lbs belgian biscuit
.125 lbs crystal 60
2oz Challenger pellets 8%AA 60 minutes
1 oz Progress pellets 6.25%AA 40 minutes
.5 oz EKG whole 5%AA 20 minutes
.5 oz Willamette whole 5%AA 20 minutes
1.5 oz EKG whole 5%AA flameout
dryhop 14 days in secondary 1.5oz Willamette whole 5% (previous post a typo--used the rest of a 2 oz package)
per beertools, 5.5% ABV at 72% efficiency; mine is a little higher
per beertools, 49.8 IBU.
---- From previous post
This recipe, for ten gallons, presupposes 72% efficiency...but I got a few more gravity points...like 1062, and I also got a lower FG--like 1012, making this a 6.4% ABV beer, though my judging notes came back saying it wasn't quite "big"enough for style and maybe should have been a 4(b) Best Bitter...I wish the judge would drink three pints of it and tell me that LOL--couple weeks of tertiary after dry-hop, and a few more weeks of cold-conditioning mellowed it out but it's got plenty of alcohol for style.
Last edited by Fast_Eddy : 05-18-2004 at 07:23 PM.
Here's my first ever shared recipe, not that I'm protective, just never made anything that I thought someone would be interested in.
Bitter Cold and Twisted, formulated based on reading the label of a Haviestoun bottle and using Beersmith. The "Cold" in the name beause I made it outside when the temp was 8 deg.
Partial Mash (Next time will convert to all-grain)
3 lbs Pale Liquid Extract (British)
3 lbs Maris Otter
.5 lb Biscuit
.5 lb Crystal 30L
1 tsp Gypsum in the mash
1 oz. Challenger 45 min
.5 oz. Hallertau Herbs 30 min
.5 Haller Herbs 15 min
1 oz Stryian Goldings 2 min
1 pkg Saf Ale (I know, I know shame on me) or perhaps #1026
OG 1.043 FG 1.011, HBU 48.1 (high for a 4B)
Force carbonated to about 1.5 lbs.
This tasted almost like the bottled version, a little off an the hop finish. Not enough "twisted" i.e. citrus kick. Not very good at temps under 45 deg or so. All in all a beer that I am very proud of, being very much an ever tinkering novice.
this one just came in second in the Rocky Mountain region of the 2005 AHA 1st Round....
6.5 lbs. Maris Otter Pale
1.5 lbs. Munich Malt
.25 lbs. Special Roast Malt WK
.25 lbs. Belgian Cara-Pils
.25 lbs. Belgian Special B
.25 lbs. Torrified Wheat
1 oz. Challenger (Pellets, 7.1 %AA) boiled 60 min.
.5 oz. East Kent Goldings (Whole, 4.1 %AA) boiled 20 min.
.5 oz. Willamette (Whole, 4.0 %AA) boiled 20 min.
.5 oz. East Kent Goldings (Whole, 4.1 %AA) boiled 10 min.
.5 oz. Willamette (Whole, 4.0 %AA) boiled 10 min.
1 oz. Willamette (Whole, 4.0 %AA) boiled 1 min.
1 oz. East Kent Goldings (Whole, 4.1 %AA) boiled 1 min.
1 tablespoons irish moss (not included in calculations)
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.8 1.50 lbs. Special Roast Malt America 1.033 40
57.9 5.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.3 0.50 lbs. Crystal 90L America 1.033 90
10.5 1.00 lbs. Wheat Malt America 1.038 2
10.5 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Fuggle Pellet 5.00 11.2 60 min.
0.50 oz. Goldings - E.K. Pellet 5.50 12.3 60 min.
0.50 oz. Goldings - E.K. Pellet 5.50 2.1 5 min.
0.50 oz. Fuggle Pellet 5.00 1.9 5 min.
1.00 oz. Goldings - E.K. Pellet 4.75 5.7 15 min.
Yeast
-----
WYeast 1968 London Extra Special Bitter
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.50
Water Qts: 9.78 - Before Additional Infusions
Water Gal: 2.44 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.03 - Before Additional Infusions
9 lbs. Gambrinus ESB malt (or any pale malt)
12 oz. 70-80 L crystal malt
8 oz. brown/amber malt
1.5 oz. Perle (60 min.) (or around 10 AAU of any bittering hop)
1 oz. Cascade (flameout)
I used 1968, but any slightly fruity, not-too-attenuative ale yeast would be fine. The brown/amber malt (from Baird's, I think) gives this bitter a really nice toastiness, which complements the toffee sweetness of the crystal well. And as for finishing hops, well, Cascade isn't authentically British, but I sure like Cascade.
This one started at 1.040, which was a bit lower than I was hoping for. It finished at 1.010.
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Primary:
Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead
Sounds great Cavers, I've had the idea to brew an "american bitter" for some time, but you beat me to it.
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Primary: Belgian Dark Strong
Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
American bitter - I like the name (of course, I'd prefer Canadian bitter, if only it didn't have an unfortunate Molson ring to it). When in the UK last month, I sampled a few Brit-style bitters that obviously used Northwest-style hops, and the combination impressed me. There's lots to be gained by combining styles, within reason. For instance, I'm not sure about imperial hefeweizen.
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Primary:
Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead
Just last weekend I brewed an ESB with American 2-row, 40L, Carapils, and Special B. Kent Goldings for bittering, and equal additions of Kent and Cascades for flavor and aroma. London yeast. Smells great in primary. I haven't thieved it yet, but will do in the next few days.
For instance, I'm not sure about imperial hefeweizen.
New Glarus Imperial Hefe was awesome. 7-8% bavarian hefe, dry hopped with cascades!
Last month I tried the Trois Mousquetaires Imperial Hefe (I hadn't had any in about 3 years). 10% abv, big and chewy - tasted like honey graham crackers with whipped cream and bananas (my sister actually makes a killer desert like this). Pretty crazy stuff, seems way too heavy for a "hefe," but it works.
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Primary: Belgian Dark Strong
Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
Ha! Never mind, then. I had no idea imperial hefeweizen existed. Now I'll have to find some.
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Primary:
Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead
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