Traditional English Pale Ale - Beer Recipe - Brewer's Friend

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Traditional English Pale Ale

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29.14 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Traditional
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Friday November 3rd 2023
1.054
1.015
5.2%
76.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g Thomas Fawcett - Maris Otter Low Colour Malt5000 g Maris Otter Low Colour Malt 36.8 1.8 100%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41.50 g East Kent Goldings41.5 g East Kent Goldings Hops Leaf/Whole 5 Boil 90 min 28.81 33.3%
41.50 g East Kent Goldings41.5 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 26.93 33.3%
41.50 g East Kent Goldings41.5 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 20.69 33.3%
124.50 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.8 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 20
Going into fermentor 20
Total: 35  
Equipment Profile Used: System Default
 
Notes

A traditional English Pale Ale from 100% Maris Otter malt, East Kent Golding hops and London ale yeast.

According to the EBCU style guides...

"English pale ale
The earliest mention of the term Pale Ale comes from an English newspaper, in 1704.  By the 19th century, Pale Ale was a beer of regular strength (4.5-6.0% ABV) that could appear bottled or on draught.  21st century examples tend to be 4.0-5.0% ABV). Classically, the style showcased English hops in a beer mashed from 100% pale ale malt.  Its flavour by repute was clean and assertive, grassy but perfectly balanced, lacking the cruder hop kick of the English version of its fêted sibling, IPA...."

This simple recipe is very similar to "1864 Lovibond XB" described in Ron Patterson's book "The Home Brewer's Guide to Vintage Beer". It's interesting that the recipes for 19th century pale ales collected in Ron's book do still have quite a strong "hop kick".

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  • Last Updated: 2023-11-18 07:36 UTC