002 EKG Summer Extra Special Bitter 
All Grain Recipe
Submitted By: Moonpile (Shared)
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| Brewer: Justin | |
| Batch Size: 11.00 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 13.14 gal | Style Guide: BJCP 2008 |
| Color: 6.0 SRM | Equipment: 3 Keggles |
| Bitterness: 45.6 IBUs | Boil 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 |
| 2.0 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.This Recipe Has Not Been Rated
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