A true English pale ale, nothing too bold but everything just so. An easy drinking ale, just a neat balance of sweet malty flavour and well rounded bitterness.
1 IPA/IPL/PA Fresh Wort
300g Crystal malt grain
20g Challenger Hops (10 min boil)
20g Fuggles Hops (0 min boil)
10g Challenger + 10g Fuggles hops (dry hop)
Thames Valley Yeast (WY1275) or Safale S04
1. Well in advance of preparing recipe, place 5-10 liters of water in a fridge and chill
2. Place Pale Ale/Bitter grain in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil and simmer 20g of Challenger hops in a boiling bag for 10 mins.
5. Turn off heat, add 20g Fuggles hops and allow to steep for 10 minutes.
6. Remove hop sock and pour wort into the fermenter. Add the IPA Fresh Wort.
7. Top up with chilled and tap water to 20 liters* at 20-25°C and stir vigorously for 5 minutes.
8. Add yeast, seal fermenter and store in cool conditions
9. On day 4 of fermentation, place 10g of Challenger and 10g Fuggles hops in a sanitised hop sock and hang in fermenter.
10. Ferment until Finishing Gravity reading is stable over two days.
(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter).
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.