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Thread: Bitter & English Pale Ale

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    Bitter & English Pale Ale

    BJCP Style Guidelines

    8a: Standard/Ordinary Bitter
    8b: Special/Best/Premium Bitter
    8c: Extra Special/Strong Bitter (English Pale Ale)

    http://www.bjcp.org/styles04/Category8.html

    Last edited by danno; 05-05-2005 at 07:31 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
    Join Date
    Feb 2003
    Posts
    1,657
    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

    4.) Bring back to boil

    5.) Add Boil Hops
    a.1 ounce Challenger (6.5)
    7.) Boil for 45 minutes.

    8.) Add Finish hops
    a.1 ounce Challenger (6.5)
    9.) Boil for 15 Minutes
    10.) cool to temp (70-80)
    11.) pitch yeast
    a.White Labs English Ale Yeast


    Og. 1.055
    FG 1.020

    4.6% alcohol by volume

    IBU= 30.55


    how is that for a format? too much info?
    The more you disapprove the more fun it is for me.

  3. #3
    Join Date
    May 2003
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    2,268
    Stodbrew ESB
    Recipe Specifics

    ----------------
    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 9.31
    Anticipated OG: 1.054 Plato: 13.35
    Anticipated SRM: 12.3
    Anticipated IBU: 26.0
    Brewhouse Efficiency: 81 %
    Wort Boil Time: 60 Minutes

    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
    -----
    WYeast 1968 London Extra Special Bitter


    This is the conversion I got for Stodbrew's ESB for a 5 gallon batch.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  4. #4
    Join Date
    May 2003
    Posts
    570
    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 06:23 PM.

  5. #5
    Join Date
    Jan 2004
    Posts
    462
    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.
    Last edited by gallowd7; 07-27-2006 at 09:37 AM.

  6. #6
    Join Date
    May 2003
    Posts
    570
    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)

    Yeast : White Labs WLP013 London Ale

    The dude who beat this recipe got a 42.5.......

  7. #7
    Join Date
    Apr 2005
    Posts
    47
    big butt bitter

    A ProMash Recipe Report

    BJCP Style and Style Guidelines
    -------------------------------

    04-B Bitter & English Pale Ale, Special or Best Bitter

    Min OG: 1.039 Max OG: 1.045
    Min IBU: 20 Max IBU: 45
    Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
    Total Grain (Lbs): 9.50
    Anticipated OG: 1.047 Plato: 11.72
    Anticipated SRM: 12.7
    Anticipated IBU: 33.1
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes


    Grain/Extract/Sugar

    % 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

    Saccharification Rest Temp : 150 Time: 60
    Mash-out Rest Temp : 0 Time: 0
    Sparge Temp : 170 Time: 60


    Total Mash Volume Gal: 3.21 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.
    the bank is after me like flies on a ribroast.... ahhhh, F*%# it!
    -Cousin Eddy

  8. #8
    Join Date
    Apr 2007
    Posts
    92

    Autumn Leaves Bitter

    Something for those cool fall nights:

    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.
    Primary:
    Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
    Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead

  9. #9
    Join Date
    Dec 2005
    Posts
    1,954
    Sounds great Cavers, I've had the idea to brew an "american bitter" for some time, but you beat me to it.
    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

  10. #10
    Join Date
    Apr 2007
    Posts
    92
    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.
    Primary:
    Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
    Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead

  11. #11
    Join Date
    Sep 2007
    Posts
    2,015
    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.

  12. #12
    Join Date
    Dec 2005
    Posts
    1,954
    Quote Originally Posted by cavers
    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.
    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

  13. #13
    Join Date
    Apr 2007
    Posts
    92
    Ha! Never mind, then. I had no idea imperial hefeweizen existed. Now I'll have to find some.
    Primary:
    Secondary: Community Cyser, Autumn Leaves Bitter, Rainy Day Pale Ale
    Serving: Nuts on Your Tongue Brown Ale, Cascadian, Roberts Creek Wildflower Mead

  14. #14
    Join Date
    Jul 2010
    Posts
    346

    Sammy Smith Old Brewery Pale Ale

    So...

    I'm trying something I don't think I can do...that's copy Sammy Smith...

    I want to try and make a clone of OBPA, here's what I got...

    7 Lbs Maris Otter Pale
    .5 Lbs Crystal 60
    1 oz Fuggle
    1 oz EKG

    60 min mash at 151

    Reduce 1 QT of first running down to 1 cup and add back into boil to add malty flavor.

    I have no idea what yeast to use. 1098,1968,1187.. WLP037 Yorkshire Square? I don't know.

    Tron
    Last edited by Tronathon; 08-22-2010 at 10:08 AM.
    It's like a chorus of angels riding whales through space.

  15. #15
    Join Date
    May 2006
    Posts
    3,695
    WLP037 Yorkshire Square, if you're after anything S. Smith. Google "yorkshire square brewing" to find out why.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

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