Category: 02. BRITISH ALE
Style: Extra Special/Strong Bitter (English Pale Ale)
Recipe Name: PREMIUM XXXX CLONE
Brewer's Name: PAUL ROWLANDS
Brewing Method: Mash
Starting Gravity: 1.051
Ending Gravity: 1.012
Alcohol (w/w%): 4.95
Bitterness (IBU): 32.0 IBU
Colour (SRM): 21.0 EBC
Specification Comments:
BJCP 2008 Style Guidelines - Category 08
Size of Batch: 20
Batch Size Unit: Liters
Extract Efficiency: 70%
Fermentables: 4.25 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)
0.25 kg Brown Malt (Bairds) (145.0 EBC)
0.10 kg Crystal, Dark (Joe White) (216.7 EBC)
Hop Additions: 31.00 gm Cluster [7.90 %] (60 min) 29.6 IBU
6.50 gm Cluster [1.50 %] (20 min) 0.7 IBU
6.50 gm Cluster [7.90 %] (7 min) 1.7 IBU
Wort Preparation: Multi-Rest Mash Step Time
Rest 1 45 min Add 8.09 L of water at 77.5 C 65.0 C
Rest 2 45 min Add 12.13 L of water at 74.4 C 70.0 C
Mash Notes:
How to Brew - By John Palmer - Multi-Rest Mashing
Boiling and Cooling: Boil Time: 60 min
Other Additions: Town water profile was adjusted with
15gm PH 5.2 Stabilizer
0.93gm Epsom Salt (MgSO4)
1.00gm Gypsum (Calcium Sulfate)
Yeast Information: Yes lager XXXX Bitter uses a lager yeast
Bavarian Lager (Wyeast Labs #2206) [Starter 750 ml]
Fermentation Details: Ferment in primary for 30 days at 11.0 C
Age for 4.0 Weeks at 5.0 C
Other Brewing Information:
First attempt at doing a clone of Queensland famous XXXX Bitter
