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Old 10-23-2008, 02:09 PM   #1
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Default All-Grain - Carolina Gales Best Bitter

Recipe Type: All Grain
Yeast: Wyeast 1332 Northwest Ale
Yeast Starter: 2L
Batch Size (Gallons): 6.00
Original Gravity: 1.043
Final Gravity: 1.010
IBU: 28
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 14 @ 66-68
Tasting Notes: Based on Gales Best Bitter

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Recipe: Carolina Gales
Brewer: Chad Ward
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.94 gal
Estimated OG: 1.043 SG
Estimated Color: 13.0 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item
8 lbs Pale Malt, Maris Otter (3.0 SRM)%
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
6.0 oz Wheat, Flaked (1.6 SRM)
3.0 oz Chocolate Malt (450.0 SRM)
0.75 oz Challenger [7.50 %] (60 min)
0.50 oz Williamette [3.80 %] (60 min)
0.50 oz Goldings, East Kent [4.60 %] (15 min)
0.50 oz Williamette [3.80 %] (0 min) (Aroma Hop)
2 Pkgs Northwest Ale (Wyeast Labs #1332) or 2L starter

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.07 lb
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.06 qt of water at 160.7F 150.0F

Recipe adapted from Gales Best in "Brew Your Own British Real Ale" and information on the Gales website. I subbed chocolate malt for black patent and Willamette hops for Fuggles (because that's what I had). You can sub Wyeast 1968 London ESB, WLP002 or Safale S-04 for the yeast, though Wyeast 1332 is reportedly the Gales strain (via Hales brewery in Oregon), so will have the most authentic flavor.
Attached Files
File Type: bsm Carolina Gales.bsm (14.2 KB, 90 views)
Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks

Last edited by Chad; 10-23-2008 at 02:13 PM.
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