Allies Pale Ale



An easy drinking pale ale, sorghum and rice malt combined with a little dark candi sugar give a nice backbone to the English and American hops.

1.5kg White Sorghum Extract
1.0kg Rice Malt Extract
250g Dark Candi Sugar
60g E.K. Goldings [5.0%] – Boil 45 min
30g Amarillo [5.2%] – Boil 10 min
250g Maltodextrine – Boil 5 min
Safale US-05

1. The day before brewing chill 5 litres of water.
2. Bring 4 litres of water to boil, dissolve the sorghum syrup, rice malt and dark candi sugar.
3. Return to boil and add 60g of E.K Goldings hops.
4. After 35 minutes add the Amarillo hops.
5. After 5 minutes add the Maltodextrin, boil for 5 minutes then turn off heat.
6. Pour wort into sanitised fermenter, top up to 23 Litres with chilled and/or tap water to achieve a temperature of 18-20°C.
7. Stir well to aerate wort and pitch yeast. Ferment at 20°C.

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