Hampton English Pale

Source: Brian Casey
Recipe added: 07/08/97
Email: casey@pogonip.unr.edu

This recipe is another attempt at my desire make an English Pale Ale as good as Samuel Smith's Pale Ale. If anyone has a better Samuel Smith's recipe, please let me know!!

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.010
Time in Boil: 1.25 Hours
Primary Fermentation: 4 Days
Secondary Fermentation: 7 Days
Additional Fermentation: 14 Days in Cornelius Keg (Or Bottles)

Ingredients:

12 lbs. English Pale Malt
1 lbs. 60L Crystal
1 oz. Kent Golding (Boil)
1 oz. Kent Golding (Finish)
1 tsp. Irish Mosh
Wyeast Liquid Yeast (British)

Procedure:

Single infusion mash at 155 degrees(F) for 1.25 hours. Use 3.3 gallons of water for mash liquor. Sparge with 5 gallons of water (sparge water at least 70 degrees). Boil for at least one hour. Add 1 oz. Kent Golding for entire boil, and add the other ounce after boil. Let finishing hops steep for 15 minutes. Cool; add yeast and ferment for 4 days. Rack beer to secondary fermentor and let sit for an additional week. Keg or bottle beer and enjoy!!

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