Pantaloon's North Coast Export

All Grain Recipe

Submitted By: beebopsbrewing (Shared)
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Batch Size: 10.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) (8C)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: All Grain - Large 10 Gal/38 l - Cooler
Bitterness: 29.3 IBUsBoil Time: 60 min
Est OG: 1.030 (7.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.008 SG (2.0° P)Fermentation: My Aging Profile
ABV: 3.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Burton-Upon-NWWSD Water 1
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
4.00 oz Victory Malt (25.0 SRM) Grain 4
20.76 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
15.29 g Chalk (Mash 60 min) Misc 6
7.67 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
3.24 g Baking Soda (Mash 60 min) Misc 8
2.11 g Salt (Mash 60 min) Misc 9
1.25 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 10
1.25 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 11
1.50 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 12

Notes

5/7—mashed in at 153 starting temp. Seemingly held 153 for the whole time. Finishing boil, at 1.056 5/8 -- chilled wort to 60degF, aerated, inoculated and capped. sitting in basement fermenting at this point. 5/21—transferring to secondary. Gravity reads 1.013. Beer is clear-ish;cleaning your for sure in a secondary and lagering or cold crashing. Taste is equally malty and bitter—more bitter Han I guess I expected. Not in a bad way, and a slight harshness should settle in crashing. 6/7— dry hopped with two ounces of mosaic 6/11–racked into keg to chill and force carb 6/12–cold crashed and carbed. Carb nailed it

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