Bitter Earl English Pale Ale - Kveik

All Grain Recipe

Submitted By: tfransen (Shared)
Members can download and share recipes

Brewer: ClubRTV
Batch Size: 10.00 galStyle: American Pale Ale (18B)
Boil Size: 10.90 galStyle Guide: BJCP 2015
Color: 8.0 SRMEquipment: My Equipment
Bitterness: 83.2 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.7° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 30.0

Amount Name Type #
13.40 gal 1 - Raleigh 2021 Water 1
14 lbs 2-Row (2.0 SRM) Grain 2
6 lbs Vienna Malt (3.5 SRM) Grain 3
8.00 oz Biscuit (Dingeman's) (20.0 SRM) Grain 4
4.00 oz Chocolate Malt (Thomas Fawcett) (225.0 SRM) Grain 5
4.00 oz Triumph [9.6%] - Boil 60 min Hops 6
1.00 oz Adeena [5.4%] - Boil 15 min Hops 7
5.00 tsp Irish Moss (Boil 10 min) Misc 8
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.00 oz Adeena [5.4%] - Boil 5 min Hops 10
1.00 oz Cascade [8.7%] - Boil 5 min Hops 11
3.00 oz Earl Grey Tea - 8 min flameout (Boil 0 min) Misc 12
1.0 pkgs Sigmund Kveik Ale Yeast ( #) Yeast 13


Using the Kveik fermentation at 97F The Bitter Earl English Pale Ale Recipe Brewed with Earl Grey Creme tea, The Bitter Earl is malty and complex with a pronounced Earl Grey flavor and earthy hops presence. John McHenry Feb 27, 2016 The recipe overshoots the IBU range for the style by a few points to balance the Earl Grey flavor. The color is also dark for the style because of the infusion of the black tea. ALL-GRAIN OG: 1.054 FG: 1.014 IBUs: 56 ABV: 5.23% MALT/GRAIN BILL 10 lb (4.5 kg) floor-malted Maris Otter 1 lb (454 g) UK medium crystal malt (50-60) 1 lb (454 g) UK Cara malt HOPS SCHEDULE 2 oz (57 g) East Kent Goldings at 60 minutes 0.5 oz (14 g) Fuggles at 30 minutes
 0.5 oz (14 g) Fuggles at 15 minutes 0.5 oz (14 g) East Kent Goldings at 15 minutes 1 oz (28 g) Fuggles at 5 minutes 0.5 oz (14 g) East Kent Goldings at 5 minutes DIRECTIONS Make a yeast starter the day before brew day. Mash at 154°F (68°C) for 75 minutes. Mash out at 170°F (77°C) for 10 minutes.
Sparge with 170°F (77°C) water to collect 7–7 ½ gallons (26.5–28.4 liters) of wort. Boil for 60 minutes. Transfer to the fermentor and pitch yeast starter at 64°F (18°C). Allow the temperature to free rise to 66–68°F (19–20°C) over the next few days. Primary fermentation should complete in just a few days. When complete, raise the temperature to 70°F (21°C) and let sit for a 2–3 day diacetyl rest. Transfer to secondary fermentor for 1 week to allow the beer to clear, then package. YEAST Wyeast 1968 London ESB BREWER’S NOTES Add 1 Whirlfloc tablet to the boil at 15 minutes. Add
 1.5 oz Earl Grey Creme tea
 (I recommend Adagio Teas’s Earl Grey Moonlight in a fine mesh bag) at flameout and steep for 8 minutes while cooling the wort. My efficiency is generally on the low side. This brew usually comes in about 66%. This ale tends to end up very bright and clear because the yeast is highly flocculent; however, chill haze can be an issue because of the makeup of the grist as well as tannins in the black tea. You can do a protein rest or cold condition for a few weeks after packaging to combat this. I highly recommend serving at cellar temperature (although it’s good cold, the malt tends to sing at a higher temperature). This beer does exceptionally well in a cask, but bottles nicely as well. Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency. 2 Gallon - split batch switched out yeast to Kveik Sigmund Stain FY #1 Sigmund OwnerSigmund Gjernes Collected byLars Marius Garshol PlaceVestbygdi NCYC3995 Pitch39.0°C Max growth temperature43.0°C Max ABV13 % Attenuation80 % PhenolicN KveikY Can be driedY Harvestbottom Fermentation time84 hours Time to harvest84 hours BacteriaN SpeciesSaccharomyces cerevisiae Strains3 Also known asThe Yeast Bay: Sigmund's Voss Kveik, Omega OYL-061 Voss Kveik Wort boiledY PreservationJar in the fridge Taste: Orange peel, earth, and Christmas spice. Provenance: The people from the farm of Gjernes, Sigmund among them, used kveik from Brynjulv Gjernes. When Sigmund moved to his own farm he mixed it with kveik from a neighbour, Kåre Hovda. Hovda had his kveik from Nils Gjelland in Bordalen. The people at Gjernes used to get kveik from Veka in Dyrvedalen.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine