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British X-periment #23

Brewer: Nathan Shackelford Email: nathan@shackelford.org
Beer: British X-periment #23 Style: English Strong (Extra Special) Bitter
Type: Partial mash Size: 5.5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 45 IBU
OG: 1.051 FG: 1.015
Alcohol: 4.6% v/v (3.6% w/w)
Water: Aurora, IL water
2 tsp. gypsum
Grain: 2 lb. American 2-row
.5 lb. Wheat malt
2 lb. American Munich
.5 lb. American victory
.25 lb. Belgian biscuit
.5 lb. American crystal 60L
.5 lb. Belgian aromatic
Mash: 65% efficiency
154 30 minutes, then 158 30 minutes
Boil: 60 minutes SG 1.043 6.5 gallons
3 lb. Light dry malt extract
Irish Moss at 30 minutes to flame out.
Hops: 1 oz. Challenger, UK (8.7% AA, 60 min.)
.5 oz. Kent Goldings, UK (5.7% AA, 30 min.)
.5 oz. Kent Goldings, UK (5.7% AA, 15 min.)
1 oz. Kent Goldings, UK (aroma)
Yeast: White Labs 1968 English Yeast. Pint starter.

Recipe posted 11/08/02.