This is a home-brewed beer that is something like our ancestors may have enjoyed before they left Cornwall in the mid to late 1800s.
It is based on an English Special Bitter or Extra Special Bitter style. Don’t let the name of the style scare you off…the bitterness is present, but much more subdued than the modern craft beer hop monsters.
It is amber in color, due to some lightly roasted malt in the recipe. This is also where hints of bread (maybe Cornish Pasty shell?) will be found.
A firm bitterness comes from the traditional East Kent Goldings hops. This is balanced (maybe slightly over-balanced) by sweetness from some crystal malt in the body.
You may detect a bit of fruitiness, which is a character of the English Ale yeast used to ferment the ale.
The ale is carbonated much less than we are used to in modern American beer.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
90 min |
27.6 IBUs |
9.8 SRM |
1.060 |
1.015 |
6.0 % |
|
Actuals |
1.058 |
1.01 |
6.3 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter (Thomas Fawcett) |
11.023 lbs |
81.51 |
| Caramunich Malt |
1 lbs |
7.39 |
| Biscuit Malt |
8 oz |
3.7 |
| Rye Malt |
8 oz |
3.7 |
| White Wheat Malt |
8 oz |
3.7 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
1.62 oz |
60 min |
Boil |
Pellet |
5.3 |
| Bramling Cross |
0.53 oz |
10 min |
Boil |
Pellet |
7 |
| Bramling Cross |
0.53 oz |
0 min |
Boil |
Pellet |
7 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Protofloc |
1.00 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| SafAle English Ale (S-04) |
DCL/Fermentis |
73% |
59°F - 75.2°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
60 min |
