This beer does exceptionally well in a cask, but bottles nicely as well. I highly recommend serving at cellar temperature (although it’s good cold, the malt tends to sing at a higher temperature). You can do a protein rest or cold condition for a few weeks after packaging to combat this. This ale tends to end up very bright and clear because the yeast is highly flocculent however, chill haze can be an issue because of the makeup of the grist as well as tannins in the black tea. My efficiency is generally on the low side. Add 1.5 oz Earl Grey Creme tea (I recommend Adagio Teas’s Earl Grey Moonlight in a fine mesh bag) at flameout and steep for 8 minutes while cooling the wort.
Transfer to secondary fermentor for 1 week to allow the beer to clear, then package.Īdd 1 Whirlfloc tablet to the boil at 15 minutes. When complete, raise the temperature to 70☏ (21☌) and let sit for a 2–3 day diacetyl rest. Primary fermentation should complete in just a few days. Allow the temperature to free rise to 66–68☏ (19–20☌) over the next few days. Transfer to the fermentor and pitch yeast starter at 64☏ (18☌). Make a yeast starter the day before brew day. The color is also dark for the style because of the infusion of the black tea.ġ lb (454 g) UK medium crystal malt (50-60)Ģ oz (57 g) East Kent Goldings at 60 minutesĠ.5 oz (14 g) East Kent Goldings at 15 minutesĠ.5 oz (14 g) East Kent Goldings at 5 minutes The recipe overshoots the IBU range for the style by a few points to balance the Earl Grey flavor. Mash Profile: Single Infusion, Medium BodyĬhocolate Malt (Thomas Fawcett) (225.0 SRM)Įarl Grey Tea 8 min flameout (Boil 0 min)īrewed with Earl Grey Creme tea, The Bitter Earl is malty and complex with a pronounced Earl Grey flavor and earthy hops presence. Bitter Earl English Pale Ale All Grain Recipe Submitted By: tfransen (Shared)
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