<_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
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