Sanderstead Ale Recipe

Sanderstead Ale

Extra Special/Strong Bitter (English Pale Ale)

 

Type: All Grain	Date: 1/30/2011
Batch Size: 6.00 gal	Brewer: Ironman
Boil Size: 8.08 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 12 lbs 5.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 80.00 % 1 lbs 8.6 oz Amber Malt (22.0 SRM) Grain 10.00 % 12.3 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 5.00 % 12.3 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 5.00 % 28.00 gm Galena [13.00 %] (60 min) Hops 36.3 IBU 22.00 gm Styrian Goldings [5.40 %] (20 min) Hops 7.2 IBU 11.00 gm Hallertauer [4.70 %] (20 min) Hops 3.1 IBU 11.00 gm Styrian Goldings [5.40 %] (5 min) Hops 1.2 IBU 11.00 gm Saaz [5.20 %] (5 min) Hops 1.1 IBU 11.00 gm Goldings, East Kent [5.30 %] (5 min) Hops 1.2 IBU 35.00 gm Goldings, East Kent [5.30 %] (Dry Hop 14 days) Hops - 11.00 gm Saaz [5.20 %] (Dry Hop 14 days) Hops - 1.50 oz Medium Toast American Oak Cubes (Secondary 14.0 days) Misc 1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.064 SG	Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.36 %	Actual Alcohol by Vol: 6.40 %
Bitterness: 50.1 IBU	Calories: 288 cal/pint
Est Color: 17.7 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 15.39 lb
Sparge Water: 6.33 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Add 15.39 qt of water at 166.6 F 152.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.0
Pressure/Weight: 15.9 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This recipe is inspired by Fuller’s 1845, Firestone Walker’s Double Barrel Ale, and the recipes of 19th century Great Britain.  Fuller’s 1845 is inspired by 19th century recipes as well so perhaps I can claim a double inspiration by historical recipes.  My main source of historical brewing information is Ron Pattinson and his blog “Shut Up About Barclay Perkins”.  The recipes for Fuller’s and Firestone Walker’s were found at www.thebrewingnetwork.com             A modern brewer looking at this recipe would ask, “Why use Hallertauer and Saaz in an English Ale?”  In answer to this I would turn to the section of E.R. Southby’s “A systematic handbook of practical brewing” found here: http://books.google.com/books?id=lxUAAAAAQAAJ&pg=PA247&lpg=PA247&dq=stock+ales+should+use+a+certain+proportion+of+fine+bavarians&source=bl&ots=RRyJ3aYiTF&sig=C5MqzUFOl1qSx2pAiOjHlwd8lgE&hl=en&ei=wZxFTfrJLIn0tgO55NWdCg&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBYQ6AEwAA#v=onepage&q=stock%20ales%20should%20use%20a%20certain%20proportion%20of%20fine%20bavarians&f=false