002 EKG Summer Extra Special Bitter

All Grain Recipe

Submitted By: Moonpile (Shared)
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Brewer: Justin
Batch Size: 11.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 13.14 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: 3 Keggles
Bitterness: 45.6 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.7° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
3 lbs Caramalt English Crystal Malt, 12 Lovibond (12.0 SRM) Grain 2
1.00 oz Goldings, East Kent [7.2%] - First Wort Hops 3
1.50 oz Goldings, East Kent [7.2%] - Boil 60 min Hops 4
1.50 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 5
2.20 tsp Irish Moss (Boil 10 min) Misc 6
1.00 oz Goldings, East Kent [7.2%] - Boil 10 min Hops 7
1.00 oz Goldings, East Kent [7.2%] - Steep 0 min Hops 8
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Taste Notes

Having just had a few Bass ales on tap recently for the first time in a while, I can say for sure that they're using a lot of EKG. The whole impression I get is almost grandfatherly, like this is the beer your grandfather drank outside London in the summer.

Notes

Mashed in when the thermo dropped from 166F to 165F, and was one degree high at 155F. No worries, but next time trust the thermo. Mash held 155F for 20 minutes, I fired it for two minutes or so when it dropped to 152F but that only had a brief effect. Needed the burner for the HLT. Was at 149F at 7 minutes remaining. First runnings: 4.1 gal First and Second Runnings: 8.0 gal This must be wrong. Possibly I was reading 10 points higher. Pre-Boil: 13.3 gal 1.049 @ 110F 1.052 @ 92F Didn't have ice for the pre-chiller so once the keggle was cool enough for me to move, I put it in a rope-handled Rubbermaid tub with a hose running it and it cooled a lot faster than on the last batch. Post-Boil: 12.0 gal 1.049 @ 84F 60 seconds of O2 in each fermenter. Swamp cooled fermentation, with morning and evening ice packs keeping it in the 62F to 64F range at first. After four days stopped the ice packs and it's levelled off to 66F. Kreusen formed in the 36 to 48 hour range and fell after a day or two. Still bubbling regularly at 6 days. 1.010 @ 68F for 1.011 corrected at kegging. Kegged two corneys and one 3L bottle.