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American Special Bitter (ASB)

An APA made with Belgian Speciality Malts, American Northwest hops and British Yeast.

Brewer: St. Arnold Email: -
Beer: American Special Bitter (ASB) Style: American Pale Ale
Type: All grain Size: 5.5 gallons
Color:
15 HCU (~9 SRM)
Bitterness: 40 IBU
OG: 1.053 FG: 1.015
Alcohol: 4.9% v/v (3.8% w/w)
Grain: 8 lb. British pale
8 oz. Belgian biscuit
8 oz. Dextrine malt (Cara-Pils)
8 oz. Belgian CaraMunich
8 oz. Belgian CaraVienne
Mash: 78% efficiency
Single step infusion mash at 152° for 60 min or until iodine test shows conversion complete.
Mashout at 168° for 10 min.
Batch sparge to get 6.5 gals.
Boil: 60 minutes SG 1.045 6.5 gallons
Bring to boil and follow hop schedule.
Add Irish moss with 15 min. to go.
Hops: .75 oz. Centennial (10.9% AA, 60 min.)
.25 oz. Cascade (6% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Cascade (Whole) (aroma)
Yeast: While Labs British Ale WLP005 - slurry from previous.
Aerate and pitch at 68°
Log: Primary Fermentation at 68° for 7 days.
Rack, add 1 oz Cascade whole hops for dry hopping.
Secondary for 7 days at 68° then bottle.
Carbonation: 2.4 volumes Corn Sugar: 4.01 oz. for 5 gallons @ 65°F
Tasting: Boy, the combo of Centennial and Cascade really gives this beer that APA citrus flavor/aroma. Moderate malt accent and finishes with a nice dry hoppiness. One of my best beers!

Recipe posted 02/27/03.