Extract - English Pub Ale (Extract)

**Schlenkerla** · 02-17-2008, 08:25 PM

Recipe Type: Extract
Yeast: 1098
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.035
Final Gravity: 1.008
IBU: 23
Boiling Time (Minutes): 60
Color: 6.3
Primary Fermentation (# of Days & Temp): 1
Secondary Fermentation (# of Days & Temp): 2

CORRECTION: The Above # of Days & Temp should be;
Primary: 7 days 64-75F
Secondary: 14 days 64-75F
Bottle Condition: 21 days.

Pub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 2.00
Total Extract (Lbs): 4.80
Anticipated OG: 1.035 Plato: 8.74
Anticipated SRM: 6.3
Anticipated IBU: 23.0
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.35 Gal
Pre-Boil Gravity: 1.074 SG 17.98 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.8 3.30 lbs. Briess LME- Gold (aka Light) America 1.035 4
20.8 1.00 lbs. Generic DME - Light Generic 1.046 8
10.4 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 4.75 19.7 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.3 1 min.

Yeast
-----

WYeast 1098 British Ale

Water Profile
-------------

Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing

Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm

pH: 8.32

Notes
-----

Wyeast #1098 British Ale Yeast. From Whitbread. Ferments dry and crisp, sli
ghtly tart, fruity and well-balanced. Ferments well down to 65° F. Floccula
tion: high. Apparent attenuation: 68-72%. Optimum temperature: 64-75.

Bottle w/ Muntons KreamyX

Or use the standard priming solution of 5oz by wt of corn sugar

newell456 · 06-28-2008, 07:02 PM

Is that really 3 days total fermentation for primary and secondary, or did you mean three weeks?

**Schlenkerla** · 06-29-2008, 01:47 AM

Actually that's weeks...

1 week primary

2 weeks secondary

3 weeks in the bottle,

staggerlee · 11-11-2009, 04:00 AM

How did this recipe turn out for you? I'm looking for an extract recipe for a session ale (using Wyeast 1098 - I have a cake I washed from a batch of graff) that I can plunk into the pipeline while I'm gearing up for a saison in a month or 2, and this sounds like it might be a good 'un.

**Schlenkerla** · 11-13-2009, 06:52 PM

This is a good beer. It can be a year round beer to have on hand.

**CNote2** · 01-19-2010, 08:01 PM

Just brewed a 5 gal. batch of this up this past weekend. I'm hoping that if it turns out as good as I'm hoping it does, I might make this one of the "house beers" I keep on rotation in my kegerator.

rshortt · 02-20-2010, 07:07 PM

Is the 40L here an extract or steeping grains? I have 0.5 lb of crushed 40L to steep, is that correct?

**Schlenkerla** · 02-20-2010, 08:40 PM

Quote:

Originally Posted by rshortt

Is the 40L here an extract or steeping grains? I have 0.5 lb of crushed 40L to steep, is that correct?

Its steeping grains. Steep about 30 minutes starting at tap water temps of 55 up to 160F.

rshortt · 02-20-2010, 08:52 PM

Great, thanks. I have all of the ingredients (subbed dry nottingham yeast) and should be brewing this tomorrow. It's my first batch of beer!

**Schlenkerla** · 02-20-2010, 09:05 PM

Quote:

Originally Posted by rshortt

Great, thanks. I have all of the ingredients (subbed dry nottingham yeast) and should be brewing this tomorrow. It's my first batch of beer!

Good Luck! - Word of the wise. Limit the beer drinking just a few beers during the steeping & boil. Less likely for rookie mistakes!

Cheers!