Brewerman BrewBlog > Recipes > Eric Spencer’s Bitter 2010 [Extra Special/Strong Bitter (English Pale Ale)]

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Eric Spencer’s Bitter 2010

Specifics

Style:

Extra Special/Strong Bitter (English Pale Ale)

Extra Special/Strong Bitter (English Pale Ale) — BJCP Style Information

Category:	English Pale Ale
Number:	08C

An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer.

Commercial Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB.

Yield:

5 gallons

Color (SRM/EBC):

6.9/13.6

Bitterness:

49.6 IBU (Daniels)

BU/GU

0.94

Calories:

177 (12 ounces)

ABV:

4.9%

ABW:

3.8%

OG:	1.053
OG (Plato):	13.1° P
FG:	1.016
FG (Plato):	4.08° P
Real Extract:	5.71° P
App. Atten.:	68.9%
Real Atten.:	56.4%

General Information

Method:	All Grain
Source:	Spence

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

9.50 pounds

Pale Malt, Maris Otter

90.5% of grist

0.50 pounds

Cara-Pils/Dextrine

4.8% of grist

0.25 pounds

Caramel/Crystal Malt - 60L

2.4% of grist

0.25 pounds

Munich Malt

2.4% of grist

10.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	10.5 pounds
Grain Absorbtion:	2.2 gallons
Total Water Needed:	9.9 gallons	6.7 gallons (runoff) + 2.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.5 gallons	9.9 gallons (total water) – 3.5 gallons (mash water)

)

100% of grist

Hops

0.75 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

12.50% Leaf @ 60 minutes
Type: Bittering
Use: Boil

9.4 AAUs

0.50 ounces

Goldings, N.Z.
4.10% @ 45 minutes
Type: Aroma
Use: Boil

2.1 AAUs

1.00 ounces

Williamette (old)
2.75% Leaf @ 30 minutes
Type: Aroma
Use: Boil

2.8 AAUs

1.00 ounces

Goldings, N.Z.
4.10% @ 10 minutes
Type: Aroma
Use: Boil

4.1 AAUs

3.25 ounces

Total Hop Weight

18.3 AAUs

Yeast

Wyeast Labs London ESB Ale — Liquid

Wyeast Labs London ESB Ale — Liquid

Fermentation

Primary:	4 days @ 68° F
Secondary:	7 days @ 68° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

Notes

Attempt at Deschutes Pub Bitter clone. Had to change my yeast as LHBS didn't have Thames Valley Ale again. Starter night before 1300 ml H20 / 1C DME. Crashed next am in fridge. Will decant spent beer and swirl wort to pitch yeast. Went for light-to-med body mash (152) due to only medium attenuitive London ESB yeast. Hopefully that will leave with only a moderate amount of malt sweetness compared to a medium body mash (even more malt sweetness would be left). FTW!: Method of adding strike water at over the target initial infusion mash temp, and letting it settle to the target temp let me hit my target infusion temp within 1 degree. Awesome! OG before boil: 1.044 (11 brix) OG after boil: 1.053 (13 brix)

Attempt at Deschutes Pub Bitter clone.

Had to change my yeast as LHBS didn't have Thames Valley Ale again. Starter night before 1300 ml H20 / 1C DME. Crashed next am in fridge. Will decant spent beer and swirl wort to pitch yeast.

Went for light-to-med body mash (152) due to only medium attenuitive London ESB yeast. Hopefully that will leave with only a moderate amount of malt sweetness compared to a medium body mash (even more malt sweetness would be left).

FTW!: Method of adding strike water at over the target initial infusion mash temp, and letting it settle to the target temp let me hit my target infusion temp within 1 degree. Awesome!

OG before boil: 1.044 (11 brix) OG after boil: 1.053 (13 brix)

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