English Pale Ale

Name: English Pale Ale
Total time: 120 min
Yield: 5 gal
Ingredients: 8 lb Maris Otter; 0.5 lb Crystal 40L; 0.25 lb Biscuit Malt; 0.75 oz East Kent Goldings (boil, 60 min); 0.5 oz Fuggle (boil, 15 min); 0.5 oz East Kent Goldings (boil, 5 min); London ESB Ale (Wyeast 1968) yeast

American Pale Ale · all grain

Maris Otter-driven English bitter with Fuggle and Goldings.

OG: 1.046
FG: 1.012
ABV: 4.5%
IBU: 32
SRM: 9
Batch: 5 gal

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Grain bill

8.75 lb total

Malt	Weight	%
Maris Otter	8.00 lb	91%
Crystal 40L	0.50 lb	6%
Biscuit Malt	0.25 lb	3%

Hop schedule

Hop	Weight	Time	Type
East Kent Goldings	0.75 oz	60 min	boil
Fuggle	0.5 oz	15 min	boil
East Kent Goldings	0.5 oz	5 min	boil

Yeast

London ESB Ale (Wyeast 1968) · 67–71% atten · 64–72°F

Process

Mash at 152°F for 60 min
Boil 60 min
primary: 10 days @ 66°F

Notes

A traditional English pale ale: Maris Otter as the canvas, a touch of crystal and biscuit for depth, and Fuggle plus Goldings carrying the hop side. Wyeast 1968 throws a soft fruit ester that ties the whole thing together. Pulls best from a hand pump at cellar temperature.

Brewer: Mash at 152°F for body. Don't over-attenuate — this beer wants to finish a touch sweet.

Packaging: Carbonate low — 1.8–2.2 vols. Cask-condition if you can.