<_MOD_>2013-02-03 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>2013-02-03 Maris Otter Epic Special Bitter Brett Binns 2012-12-02 1990-06-01 640.0000000 640.0000000 0 0 3720 3300 0 0 <_MOD_>2013-02-03 4 Gal Pot and 3 Gal Cooler - Extract/Partial Mash 384.0000000 65.9200000 1 0.3000000 32.0000000 1 0 448.0000000 60.0000000 9.0000000 1 47.3600000 96.0000000 4.0000000 0.0000000 640.0000000 51.2000000 256.0000000 72.0000000 100.0000000 Simple Brew Pot with a 5 Gallon Capacity - leaving a workable boil volume of around 4.5 gal. Used for extract or partial mash brewing. Note top-up water is still required as we can't reach a full volume boil in this setup. <_MOD_>2013-02-03 Special/Best/Premium Bitter English Pale Ale BJCP 2008 2 8 0 1.0400000 1.0480000 1.0080000 1.0120000 25.0000000 40.0000000 0.8000000 2.1000000 5.0000000 16.0000000 3.8000000 4.6000000 A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. 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. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the “real ale” version of the style, not the export formulations of commercial products. Aroma: The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed. Appearance: Medium gold to medium copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation. Flavor: Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed. Mouthfeel: Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation. Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used. Fuller's London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young’s Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island Honkers Ale, Rogue Younger’s Special Bitter http://www.bjcp.org <_MOD_>2013-02-03 Single Infusion, Medium Body, No Mash Out 76.0000000 65.0000000 212.0000000 65.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 32.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2013-02-03 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2013-02-03 Mash In 0 190.0000000 152.0000000 60.0000000 2.0000000 32.0000000 0.3000000 384.0000000 65.0000000 65.9200000 0.0000000 65.0000000 0.0000000 76.0000000 169.3668714 0.0000000 <_TExpanded>1 1 384.0000000 65.9200000 0.3000000 <_MOD_>2013-02-03 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-02-03 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-02-03 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2013-02-03 Ingredients 7405 1 7182 9 <_XName>Ingredients 16 <_MOD_>2013-02-03 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 64.0000000 3.0000000 82.5000000 0.0000000 49.6894410 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2013-02-03 Caramel Malt - 60L (Briess) US Briess 0 1 0.0000000 4.0000000 60.0000000 73.0000000 0.0000000 3.1055901 2 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0781250 <_MOD_>1978-10-19 Carapils (Briess) US Briess 0 1 0.0000000 4.0000000 1.5000000 73.0000000 0.0000000 3.1055901 3 0.0000000 1.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 60.0000000 0.0781250 <_MOD_>2013-02-03 Biscuit Malt Belgian 0 1 0.0000000 2.0000000 23.0000000 79.0000000 0.0000000 1.5527950 4 1.5000000 4.0000000 6.0000000 10.5000000 0.0000000 0 1 10.0000000 Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt. 60.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>2013-02-03 Melanoiden Malt Germany 0 1 0.0000000 2.0000000 20.0000000 80.0000000 0.0000000 1.5527950 5 1.3000000 3.5000000 10.0000000 11.0000000 0.0000000 0 1 15.0000000 Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. 60.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>2013-02-03 LME Golden Light (Briess) US Briess 1 1 0.0000000 52.8000000 4.0000000 81.7000000 0.0000000 40.9937888 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1875000 <_MOD_>2013-02-03 Goldings, East Kent United Kingdom 1 0 5.0000000 3.5000000 66.6666667 0.0000000 2.0000000 35.0000000 60.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 24.5241545 7 0 1 1.0000000 <_MOD_>2013-02-03 Goldings, East Kent United Kingdom 1 0 5.0000000 3.5000000 33.3333333 0.0000000 1.0000000 35.0000000 5.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 2.4444973 8 0 1 1.0000000 <_MOD_>2013-02-03 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 1.0000000 0.0000000 6.0000000 9 1 2012-12-02 2011-02-27 200.0000000 71.0000000 75.0000000 59.0000000 75.2000000 0 0 0 5 2003-06-14 Great general purpose ale yeast. Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. <_TExpanded>1 1 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 Based on Central Street Farmhouse recipie, Epic Special Bitter, and converted to Partial Mash using Maris Otter Brittish Malt by Farmhouse. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1