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
Batch Size (Gal): 5.50
Total Grain (Lbs): 7.25
Anticipated OG: 1.035
Anticipated SRM: 8.9
Anticipated IBU: 35.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
5.50 lbs. Maris Otter Malt
1.00 lbs. Toasted Maris Otter Malt**
0.50 lbs. Crystal 20L
0.25 lbs. Crystal 120L
0.75 oz. Fuggle 4.50%AA FWH
1.00 oz. Goldings - E.K. 5.30%AA FWH
0.50 oz. Fuggle 4.50%AA 5 min.
0.50 oz. Goldings - E.K. 5.30%AA 5 min.
Irish moss at 5 minutes
WYeast 1968 London Extra Special Bitter
Mash Type: Single Step
Grain Lbs: 7.25
Mash Water Qts: 7.25
Qts Water Per Lbs Grain: 1.00
Saccharification Rest Temp : 151 degrees Time: 60 minutes
Mash-out Rest Temp : 212 degrees Time: 10 minutes
Sparge Temp : 170 degrees Time: 10 minutes
Mash at 1:1 ratio for 60 minutes.
Mashout with approx .87 gallon (grain absorption amount), vorlauf and drain into boil kettle.
Split sparge water into two seperate additions, vorlaufing and draining the mash tun between each addition, (total volume of water will depend on your system).
Hops additions are First Wort Hopping for 1.0 oz of East Kent Golding and .75 oz of Fuggles (the hops go into the kettle while the wort is collected)
.5 oz of East Kent Goldings and .5 oz of Fuggle are added at 5 minutes left in the boil.
Chill to 65 degrees and aerate while transferring to the fermenter, pitch yeast starter and ferment at 65 degrees for 1 day, ramp up to 67 degrees for 4 days and rise to 70 for the balance of fermentation. (If this process is a bit much, a simple 67 degrees for 10 days will work fine as well.)
** I toast my own malt by spreading it evenly on a cookie sheet and putting it into a preheated 350 drgree oven for 16 minutes, stirring midway through for even toasting, place in a paper bag for 7-10 days before using to let it mellow out.
Here is a cell phone pic of the beer, I will update with a better image soon!