Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 91.0 IBUs | 12.3 SRM | 1.069 | 1.021 | 6.3 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Extra Special/Strong Bitter (English Pale Ale) | 8 C | 1.048 – 1.06 | 1.01 – 1.016 | 30 – 50 | 6 – 18 | 1.5 – 2.4 | 4.6 – 6.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Amber Malt | 1.25 lbs | 12.5 |
| Pale Malt, Maris Otter | 12 oz | 7.5 |
| Light Dry Extract | 1 lbs | 10 |
| Amber Liquid Extract | 7 lbs | 70 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Goldings, B.C. | 1.5 oz | 60 min | Boil | Pellet | 5.7 |
| Citra | 1 oz | 60 min | Boil | Leaf | 13.8 |
| Warrior | 1 oz | 60 min | Boil | Pellet | 19.7 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 1.00 tsp | 10 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| West Yorkshire Ale (1469) | Wyeast Labs | 69% | 64°F – 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 75 min |
Download
| Download this recipe’s BeerXML file |
