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Double Diamondique

Double Diamondique

Extra Special/Strong Bitter (English Pale Ale) : All Grain : 21 gal

vtterror

Well balanced English Pale Ale. Good malt backbone balanced by a pleasant, lingering bitterness.

February 14, 2013 at 12:36pm

0.0/5.0 0 ratings

Ingredients (All Grain21 gal)

  • 34 lbs Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • 1.5 lbs Toasted Pale Malt

    Toasted Pale Malt

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

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.75 lbs Amber Malt; Bairds Malt

    Amber Malt; Bairds Malt

    This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required. The material is manufactured by roasting kilned malt - a Lager malt of good modification is best - progressively raising the temperature of the material from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.

  • 1 lbs Dark Wheat Malt; Weyermann

    Dark Wheat Malt; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers

  • 1 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 1.5 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 2 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 2 oz Millenium - 15.5 AA% whole; boiled 90 min

    Millenium

    Very new hop. Primarily used for alpha potential.

  • 2 oz East Kent Goldings - 5.0 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 2 oz Fuggle - 4.8 AA% whole; boiled 15 min

    Fuggle

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

  • 2 oz Styrian Goldings - 6.0 AA% whole; boiled 1 min

    Styrian Goldings

    Mild, pleasant.

  • 2 oz Fuggle - 4.8 AA% whole; boiled 1 min

    Fuggle

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

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Well balanced English Pale Ale.

Style (BJCP)

Category: 8 - English Pale Ale

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

Range for this Style
Original Gravity: 1.059 1.048 - 1.060
Terminal Gravity: 1.014 1.010 - 1.016
Color: 12.6 SRM 6 - 18
Alcohol: 5.9% ABV 4.60% - 6.20%
Bitterness: 39.7 IBU 30.00 - 50.00

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