Extra Special/Strong Bitter (English Pale Ale) – All Grain GONE


General Info

I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.

This recipe is pretty much a complete overhaul. Starting from scratch...I just wasn’t satisfied with the results of the previous incarnations. This one includes some Belgian aromatic and Special B for aroma and buscuit tones, crystal for sweetness, and a backbone of Breiss Maris Otter.

Racked to primary and pitched yeast from a starter (August 31, 2007). Racked to secondary after eight days in primary (September 7, 2007). Racked to keg and took FG reading. Taste was slightly bitter with buscuit notes. A good two weeks of cool conditioning will do this one well followed by another three to four weeks of cold conditioning (September 18, 2007).

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Maris Otter Pale Malt 80%
1.00 pounds Belgian Caravienne Malt 10%
0.50 pounds Crystal Malt 40L 5%
0.25 pounds Belgian Aromatic Malt 2.5%
0.25 pounds Belgian Special B Malt 2.5%
10.00 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes


Amount Hop Time AA
1.70 ounces Kent Golding 60 min 4.0%
1.00 ounces Kent Golding 20 min 4.0%
1.30 ounces Kent Golding 1 min 4.0%
4.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid 35 ml

Mash Infusion