Sunday, October 11, 2009

English Pale Ale

All Ive been brewing and drinking lately have been either German or Belgian beers, and while I'm really enjoying both types, I have really developed a craving for an English pale. There is just something that makes it a perfect beer to drink in cooler (70's) weather. The fruitiness of an English ale yeast along with the earthiness of EKG's is a combination that's tough to beat.

For this beer, and with almost all English beers, its all about the yeast. Especially with pales and bitters its very important to keep the malt bills simple, but by using British malts the beer will still be very flavorful. Now I don't have anything against your run of the mill American 2-row malt, but it cannot compare to Marris Otter or Golden Promise. Both of those malts are just unbelievable biscuity and are what should be using in an English pale.

I'm hoping to have this one on tap in a week or so, as I have a ton of dry kegs!

English Pale Ale
Malt Bill
All GrainExtract Equiv
Amt (lbs)


Amt (lbs)


9.0Marris Otter6.5Extra Light DME
Amt (oz)TypeTimeAmt (oz)TypeTime
2.0EKG's (5.0%)202.0EKG's (5.0%)60

EKG's (5.0%)

12.0EKG's (5.0%)60
1.0Fuggles (4.7%)Dry Hop1.0Fuggles (4.7%)Dry Hop
Mash Schedule
170F1.55qt/lb20min - vorlauf---
YeastLondon ESB 1968
80% effIBU39NAIBU38
7gal BoilFG3gal Late Extract


Dan said...

What's your experience with Briess Pale malt? It's supposed to be an economy based malt to compare to MO. I used it in my American bitter and I think it turned out to be a slightly British version of an APA. Have yet to use MO actually, should think about it in the future brews.

Ryan said...

I dont know that Ive used the Briess PA Malt before. I suggest chewing on a kernel of it and MO

Other malts just dont have the round flavor and biscuitiness that MO does

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