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Pure Michigan ESB

Pure Michigan ESB

Extra Special/Strong Bitter (English Pale Ale) : All Grain : 5.5 gal

mikfir

Turned out very well.

November 9, 2012 at 01:57pm

4.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 8 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • .5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • .5 lbs Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • .125 lbs De-Bittered Black Malt (Mout Roost 1400); Dingemans

    De-Bittered Black Malt (Mout Roost 1400); Dingemans

    Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

  • .5 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1 oz Fuggle - 4.8 AA% pellets; boiled 90 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1.25 oz Fuggle - 4.8 AA% pellets; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz East Kent Goldings - 5.0 AA% whole; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • WYeast 1098 British Ale™

    WYeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.

Notes

Mash at 152. Ferment at 68. 90 minute boil.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.048 1.048 - 1.060
Terminal Gravity: 1.011 1.010 - 1.016
Color: 15.5 SRM 6 - 18
Alcohol: 4.8% ABV 4.60% - 6.20%
Bitterness: 40.4 IBU 30.00 - 50.00

Discussion

mikfir

The recipe

2012-11-09 2:01pm

The EKG was added as the wort was cooling and had fallen below 180 degrees. The aroma is magnificent.

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