English Pale Ale - Beer Recipe - Brewer's Friend

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English Pale Ale

147 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 3.65 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: SLD
Calories: 147 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday November 22nd 2022
1.044
1.015
3.8%
26.3
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Briess - LME Pilsen Light4.25 lb LME Pilsen Light 37.6 2 86.1%
4.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
7.50 oz Briess - Caramel Malt - 120L7.5 oz Caramel Malt - 120L 34.5 120 9.5%
3.50 oz Belgian - Special B3.5 oz Special B 34 115 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.64 42.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 4.68 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 each Whirlfloc Fining Boil 5 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
11.25 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.8 oz       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered water from Vancouver, WA water system.

- I have also used Spring bottled water, I find that I preferer using spring water.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.3 g | 21.2 qt) 3.39 13.5  
Mash volume with grains (equipment estimates 5.3 g | 21.2 qt) 3.44 13.8  
Grain absorption losses (steeping) -0.09 -0.3  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 5.57 g | 22.3 qt) 3.65 14.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 4 16  
Going into fermentor 4 16  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.39 13.5
Equipment Profile Used: System Default
 
Notes

English Pales are not that bitter. There is more emphasis on the Malt which tends to have caramel and roasted notes. Traditionally these beers are poured from cask, usually flat without any CO2. If you're serving this beer at home we encourage you to only carbonate around 6-8 psi to have a true English Pale Ale experience.
=====================================================

  • Add all steeping grains to steeping bag and steep as per your
    preferred steeping method. Generally, 155-160 F for 30
    minutes.
  • Remove grains, sparge with 8 Oz. of 170*F water, bring to boil
    then turn off heat, and add extract.
    Once extract is amply mixed, bring back to a boil.
  • Once water comes to a boil, add bittering hops and start the 60
    min. clock.

  • After flame out cool wort to 85-80 F, transfer to fermenter &
    add cool water to bring total volume to 4.2 Gals. ( the addition of
    cool water should bring Temp down to pitching Temp (68* F)

  • After Fermentation.... let sit on trub for 3-4 days then bottle.
  • Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  • Condition in bottle for 4-5 weeks, timing is somewhat flex able.
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  • Last Updated: 2022-11-22 06:54 UTC