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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: |
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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 |
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| 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 |
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| 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) |
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| Yeast: | White Labs 1968 English Yeast. Pint starter. | |||||||
Recipe posted 11/08/02.
