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)
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
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NEW Water Requirements:
Traditional English Pale Ale
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Water Requirements:
Traditional English Pale Ale
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
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