TasunkaWitko
Well-Known Member
Note - recipe in opening post has gone through a bit of evolution - read and scroll down to see how it ends up.
Englisch Pale Ale - Tips and Advice
My next two brews will include a straight-up American Pale Ale and a straight-up English Pale Ale; this thread is for the English Pale Ale.
This project is inspired by my reading of the book, Beer Craft: A Simple Guide to Making Great Beer , which is written specifically for small-batch brewing:
https://www.amazon.com/dp/1605291331/?tag=skimlinks_replacement-20
What I really like about this easy-to-read book is how it introduces you to a versatile spectrum of 10 beer styles (pale ale, brown ale, porter, stout, saison, wheat, pilsner, Scottish ale, abbey ale and barleywine), with good descriptions and back-stories to each style. The book also includes basic, no-frills recipes for perfecting the fundamentals of each style (with some suggestions for possible variations) as you progressively learn to become a well-rounded brewer. This, to me, is a stroke of genius, and this brew represents the beginning of my quest to brew my way through those 10 styles, along with a possible variation or two along the way, such as in the case of the Pale Ale (English and American).
My goal for this brew is for a stripped-down, non-complicated English Pale that reflects a few things about me. I am not consciously attempting to duplicate or emulate any commercial beer, but I do want it to conform to the style in general. I want this ale to be a malt-forward beer with good hop flavor and aroma, and a bitterness that is at the low end of the pale ale scale (see what I did there?). My name for the beer (Englisch) is a nod to my German roots, and the Maris Otter malt that I will be using is one that I have really come to admire. My chosen hops (Fuggle) were the hops that I used in the first beer that I ever brewed, and their characteristic flavour and aroma remain among my very favourites.
Here is the recipe that I have come up with, following the guidelines in the book for a basic Pale Ale:
Englisch
Pale Ale
By TasunkaWitko
1 gallon
OG - 1.060
FG - 1.013
ABV - 6.11%
IBUs - 31.40
SRM - 32.23
Fermentables
1.8 lb Maris Otter
0.2 lb Carastan 30/37L
60-Minute Mash @ 152 degrees
60-Minute Boil
Hops
0.15 oz Fuggle hops (5.9% AA) @ 60 minutes
0.25 oz Fuggle hops (5.9% AA) @ 15 minutes
Yeast
See below
I consider this recipe to be in development, and welcome input that will steer me toward a good English Pale Ale that is within my goals stated above. I have some very good suggestions and comments from discussions on a couple of other threads, and I hope that they might be repeated here; if not, I can probably go over them tonight in an attempt to integrate them into this discussion.
Regarding the yeast, I am still not sure which would be best for what I am trying to do. I want it to be a dry yeast, and from what I have read, Windsor would not be a great choice. Based on that, Nottingham and S-04 are the top contenders, but I am very open to suggestions that will help me reach my goals.
Ill be ordering the ingredients soon, and hope to brew this beer next week or the week after.
I have absolutely no experience with English Pale Ales, so I am looking forward to learning about them. As always, I welcome feedback and suggestions with this - I consider myself to be very much a beginning brewer, and batting ideas around is always good for learning new things. Please feel free to chime in, follow along or otherwise participate in the discussion.
More as it happens, etc. &c....
Ron
Englisch Pale Ale - Tips and Advice
My next two brews will include a straight-up American Pale Ale and a straight-up English Pale Ale; this thread is for the English Pale Ale.
This project is inspired by my reading of the book, Beer Craft: A Simple Guide to Making Great Beer , which is written specifically for small-batch brewing:
https://www.amazon.com/dp/1605291331/?tag=skimlinks_replacement-20
What I really like about this easy-to-read book is how it introduces you to a versatile spectrum of 10 beer styles (pale ale, brown ale, porter, stout, saison, wheat, pilsner, Scottish ale, abbey ale and barleywine), with good descriptions and back-stories to each style. The book also includes basic, no-frills recipes for perfecting the fundamentals of each style (with some suggestions for possible variations) as you progressively learn to become a well-rounded brewer. This, to me, is a stroke of genius, and this brew represents the beginning of my quest to brew my way through those 10 styles, along with a possible variation or two along the way, such as in the case of the Pale Ale (English and American).
My goal for this brew is for a stripped-down, non-complicated English Pale that reflects a few things about me. I am not consciously attempting to duplicate or emulate any commercial beer, but I do want it to conform to the style in general. I want this ale to be a malt-forward beer with good hop flavor and aroma, and a bitterness that is at the low end of the pale ale scale (see what I did there?). My name for the beer (Englisch) is a nod to my German roots, and the Maris Otter malt that I will be using is one that I have really come to admire. My chosen hops (Fuggle) were the hops that I used in the first beer that I ever brewed, and their characteristic flavour and aroma remain among my very favourites.
Here is the recipe that I have come up with, following the guidelines in the book for a basic Pale Ale:
Englisch
Pale Ale
By TasunkaWitko
1 gallon
OG - 1.060
FG - 1.013
ABV - 6.11%
IBUs - 31.40
SRM - 32.23
Fermentables
1.8 lb Maris Otter
0.2 lb Carastan 30/37L
60-Minute Mash @ 152 degrees
60-Minute Boil
Hops
0.15 oz Fuggle hops (5.9% AA) @ 60 minutes
0.25 oz Fuggle hops (5.9% AA) @ 15 minutes
Yeast
See below
I consider this recipe to be in development, and welcome input that will steer me toward a good English Pale Ale that is within my goals stated above. I have some very good suggestions and comments from discussions on a couple of other threads, and I hope that they might be repeated here; if not, I can probably go over them tonight in an attempt to integrate them into this discussion.
Regarding the yeast, I am still not sure which would be best for what I am trying to do. I want it to be a dry yeast, and from what I have read, Windsor would not be a great choice. Based on that, Nottingham and S-04 are the top contenders, but I am very open to suggestions that will help me reach my goals.
Ill be ordering the ingredients soon, and hope to brew this beer next week or the week after.
I have absolutely no experience with English Pale Ales, so I am looking forward to learning about them. As always, I welcome feedback and suggestions with this - I consider myself to be very much a beginning brewer, and batting ideas around is always good for learning new things. Please feel free to chime in, follow along or otherwise participate in the discussion.
More as it happens, etc. &c....
Ron
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