So, I’m currently fermenting what I think is an English Pale Ale, based on what I read in Ray Daniels’ Designing Great Beers. However, in looking at BJCP Style Guidelines, it seems “English Pale Ale” is the parent category, whereas Standard, Special, and Extra Special Bitters are the subcategories. Interestingly, under ESB, BJCP (I think) recognizes “English Pale Ale” as a type of ESB (???). But, Daniels categorizes ESB and EPA as completely different styles with different gravities, bitterness, and alcohol content. So, all you style experts and BJCP judges, what did I just brew?
- Rahr Pale - 13 lbs.
- Dingeman’s Biscuit - 0.7 lbs.
- Great Western 40L Crystal - 0.9 lbs.
OG = 1.058
- Kent Goldings, 6.1%, 1 oz. @ 60 min.
- Kent Goldings, 6.1%, 1 oz. @ 30 min.
- Fuggles, 4.0%, 1 oz. @ 10 min.
IBU = 48.9