English Pale Ale

Classification: pale ale, extract

Source: Tony Babinec (tony@spss.com) Issue #864, 4/14/92

This will be somewhat light, in the style of Bass Ale.

Ingredients:

4--1/2 pounds, unhopped light dry malt extract
1/2 pound, dark crystal malt
1/2 pound, dark brown sugar
1 ounce, Kent Goldings hops (60 minute boil)
1/2 ounce, Fuggles hops (boil 60 minutes)
1/2 ounce, Fuggles (boil 30 minutes)
1/2 ounce, Kent Goldings (10 minute boil)
1/2 ounce, Kent Goldings (2 minute boil)
Whitbread ale yeast (or Munton & Fison or Brewers Choice)
1 teaspoon, gypsum or Burton salts

Procedure:

Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract because you're going to add your own hops. Use light- colored extract because you're going to get some color from the crystal malt. Use dry malt because you can measure it out, unlike syrups. The crystal malt should be cracked. Your homebrew supply store can do that for you. Steep the crystal malt for 30 minutes in your water at 150 degrees F. Then strain the husks out, bring the water to boil, add the gypsum or salt, and add the dry malt. After the wort has been boiling for 10 minutes, add the first hops and follow the hop schedule indicated above. Hops are English hops. Brown sugar can be added as soon as the boil starts. If you use dry packaged yeast, use the above brands. Others are lousy! If you like the recipe, vary only the yeast, and you get a somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same yeast.