Marginally Pale Ale
pale ale, all-grain
Source: Greg von Winckel (EyesofWorld@worldnet.att.net),
In an interest to potentially revive a recurring thread, what is everyone
drinking and/or brewing?
I am drinking an especially malty/nutty pale ale to the tune of the
It's fantastic, the head is the best I've had, an inch and a half of richy
creamy head that hangs around as long as the beer. The flavor is nutty and
malty and very pleasing - in retrospect I might have added another 1/2
pound of pale ale malt. This beer has a remarkably clean taste for an ale,
in fact it is reminiscent of a steam beer with ESB overtones.
- 7# Pale Ale (Hugh Baird)
- 8 oz EPC (CaraStan or 40 degree)
- 7 oz D/C Aromatic Malt
- 3 oz Biscuit Malt
- 2 oz Toasted Barley (such as Briess Special Roast)
- 4 oz CaraPils
- 8 oz Flaked Barley
- 1/2 cup raw clover honey
- 1/2 cup dark brown sugar
- 4 oz E. Kent Goldings
- Wyeast London ESB yeast (starter)
I used a standard step-infusion mash schedule
Sparge with 15 quarts water at 165 degrees.
Prime with honey/brown sugar (1 cup net).