Recipe
Malt
90% Briess Brewer’s
10% Briess Extra Special
Hop Schedule
27.4 IBU East Kent Golding @ 60min
5.5 IBU East Kent Golding @ 20min
Yeast
Fermentis S-04
Process
Mash In @ 50C, 0min
Beta Rest @ 60C, 30min
Alpha Rest @ 70C, 30min
Mash Out @ 78C, 15min
Boil, 75min
Chill
Closed Ferment @ 20C, 7 Days
OG: 11.5P — IBU: 32.9 — ABV: 4.8%
Aroma
Specific Aromas
Dark Toffee, Apricot, Dried Fig, Vanilla
Flavor
Specific Flavors
Dark Raisins, Apricot, Toffee, Wood
Impression
Light, Dry, Bitter
The Ale
I’m fascinated with English-Style Ales, particularly the bitters. I read & then dream on how their biscuity malt blend harmoniously with their English hops, their pull from a beer engine fill each pint with a dense, creamy head, & the cellar temperature opens the door for the aromatics & flavors to entertain the senses. Of course, I don’t have an English pub nearby, nor a brewery or bar that serves on a beer engine, so the best I can do is brew one at home & bottle condition for the most authentic ‘real ale’ experience.
With this particular ale, I dabbled with Briess’s Extra Special malt. Briess’ analysis states it creates aromas & flavors like prunes, wood, coffee, toast, & toasted marshmallow. After smelling & tasting the grain, I thought it would pair well with English hops & yeast. When I brewed, I implemented a step mash to dry the ale out, & bottle conditioned for 4-weeks before tasting.
The ale pours crystal clear thanks to S-04, with a medium off-white head & a beautiful amber copper color with cherry red hues when held to a light. It is one of the most striking beers I’ve ever home-brewed.
Positives
It. Is. Pretty. I’d rather look at it than drink it. Appearances aside, the specialty malt from Briess really stands out. Though I don’t get marshmallow, the English hops bring out the wood, prunes, & dark caramel flavors, creating a very ‘Earthy’ experience on the tongue. The ale is very drinkable, finishes dry, & (I think) compliments what English ales bring to brewing.
Next Time
It finishes bitter. Too bitter, so I would reduce the IBUs. It also finishes dry (in a good way), but could use more malt backbone, so I would try a darker-kilned base malt. I’d like to try brewing the same recipe with Briess’s Ashburne Mild as the sole base grain. I’d also like to add a toasted specialty malt to accentuate the toasty bready-ness I always read about in English Ales.
Overall Preference
“It tastes very caramel-y & malty. Like a caramel malt. Thats what it is, isn’t it...?”