pale ale, all-grain, bitter
This comes out tasting something like draught Bass, or Fuller's London
To this recipe I add adjunts such as amber malt, chocolate malt, roast
barley, Fuggles instead of Goldings, etc to yield what looks and tastes
a very different beer, but has 90-95% identical ingredients.
Ingredients: (for 5 UK gallons, 6 US gallons, 22-1/2 litres)
- 7--8 pounds, crushed pale malt
- 1/2 pound, crushed crystal malt
- 1 teaspoon, CaSO4
- 1 teaspoon, Irish moss
- 3 ounces, Goldings (60 minutes)
- 1/2 ounce, Goldings (10 minutes)
- 1/2 ounce, Goldings (steep)
- 1/4 ounce, Goldings (dry hop in secondary)
- Edme ale yeast
Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3
hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1
teaspoon Irish moss. Add hops as indicated above. Cool with immersion
chiller, rack and aerate. Pitch Edme yeast. Rack to secondary after 4
days. Fine if necessary. Dry hop with 1/4 ounce Goldings in secondary.
Keg or bottle after 2 weeks (primed with 3 ounces, malt extract).
- O.G.: 1.042--1.048
- F.G.: 1.020