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Firestone DBA clone

Specifics

Style:

Extra Special/Strong Bitter (English Pale Ale)

Extra Special/Strong Bitter (English Pale Ale) — BJCP Style Information

Category:	English Pale Ale
Number:	08C

An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer.

Commercial Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB.

OG Range

FG Range

ABV Range

Color Range

Yield:

10 gallons

Color:

13 SRM

Bitterness:

30 IBU

BU/GU

0.59

Calories:

167 (12 ounces)

ABV:

5.5%

ABW:

4.3%

OG:	1.051
OG (Plato):	12.62° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.38° P
App. Atten.:	79.7%
Real Atten.:	65.3%

General Information

Method:	All Grain
Source:	HBT / BN

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

13.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

68.1% of grist

3.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

15.7% of grist

1.50 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

7.9% of grist

1.00 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

5.2% of grist

0.50 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

2.6% of grist

0.10 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

0.5% of grist

19.10 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

2.5 oz

American Oak Med. Toast Cubes (Primary)

Hops

0.50 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

14.4% Pellets @ 75 minutes
Type: Bittering
Use: Boil

7.2 AAUs

3.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.1% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

12.3 AAUs

3.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.1% Pellets @ 0 minutes
Type: Aroma
Use: Boil

12.3 AAUs

3.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5% Pellets @ 0 minutes
Type: Aroma
Use: Boil

15 AAUs

9.50 ounces

Total Hop Weight

46.8 AAUs

Yeast

White Labs WLP 002 English Ale — Liquid — 1.5 L stirred starter

Notes

Mash @ 145 for 60 mins Step to 155 for 15 mins Mash out at 168 90 minute boil Ferment at 66 Add 2.5 oz medium oak cubes after 24 hours of fermentation

Mash @ 145 for 60 mins

Step to 155 for 15 mins

Mash out at 168

90 minute boil

Ferment at 66

Add 2.5 oz medium oak cubes after 24 hours of fermentation

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