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Arcadia ESB

Extract

Color

Stats

BJCP Style

04B. Bitter And English Pale Ale, Special or Best Bitter

Description

An inexpensive British Bitter with a West-Coast flair ready to drink in less time than considered proper. A proven recipe that is my house standard.

Submitted by radtek on 18-Aug-2007

Recipe Details

Tasting Notes	Effervescent, malty and smooth with toffee and intense citrusy notes.
Awards
Boil Volume	4.00 gallons
Boil Time	60 minutes
Batch Size	4.00 gallons
Yeast	Safale s-04 (75% app. attenuation)
Primary Fermentation	Plastic pail 9-10 days
Secondary Fermentation	None
Other Fermentation	None
Procedure	Add 1/2 lb ground crystal 10 to 1/2 gal 155F water and steep for 30 min. Add malt extract to kettle, pour in 1gal hot water and 1 lb cane sugar and dissolve. Add steeping liquid after draining grains. Add water to reach 4 gal and bring to boil. Hop schedule with Irish Moss and cool. Pitch yeast in fermenter. Add cool water to make 4 gal as needed. Ferment mid 60's for 9-10 days crashing at very end if possible and keg. Force carb and drink immediately enjoying your very clear brew. An Igloo Ice cube cooler holds a 5 gal bucket, and reusable ice-packs help maintain fermentation temps that are monitored by a digital probe. To crash, add 1 bag ice to cooler and chill for some hours then rack into keg.

Fermentables

% Weight	Weight (lbs)	Grain	Note	Gravity Points	Color
72.7 %	4.00	Amber Malt Extract Syrup		27.0	9.0
18.2 %	1.00	Cane sugar		8.6	1.0
9.1 %	0.50	Crystal 10L	I grind it fine for this.	2.9	10.0
	5.50			38.5

Hops

% Wt	Weight (oz)	Hop	Form	AA%	AAU	Boil Time	Utilization	IBU
11.1 %	0.25	Columbus	Pellet	13.4	3.4	60	0.256	16.1
44.4 %	1.00	Cascade	Pellet	5.8	5.8	20	0.155	16.8
44.4 %	1.00	Cascade	Pellet	5.8	5.8	5	0.051	5.5
	2.25							38.0

Miscellaneous Ingredients

Weight/Units	Name	Notes
1 tsp	Irish moss	Last 15 min of boil helps clarity a great deal but not neccesary for enjoyment