BeerLab Home Brew Supplies

English Pale Ale (All Grain)

Deep Amber Coloured Pale Ale with a rich malt background and light fruity hop aroma.

This beer is ready to drink as soon as its carbonated. It will peak at 1 to 3 months. Serve 10 oC

Batch size: 20 liters 

Efficiency: 70.0% 

  • Original Gravity: 1.053
  • Final Gravity: 1.013
  • Alcohol: 5.25%
  • Bitterness: 38.6 IBU 
  • Boil duration: 60 min

 Water needed

13 L @74 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

20 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)

Ingredients

  •  5 kg Pale Malt
  • 0.4 kg Caramunich 3
  • 0.05 kg Chocolate Malt
  • Hops: 28 g US 4/78 (9%) - 60 min
  • Hops: 15 g East Kent Goldings (4%) - 15 min (before end of boil)
  • Hops: 20 g East Kent Goldings (4%)- 5 min (before end of boil) 
  • 5 ml Irish moss - 15 min (before the end of the boil)
  • Fermentis Safale SO 4/ Danstar Windsor English Style - YEAST

Work order

Heat 13 Liters of water to 74 oC. Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 68oC (you can add boiling water or some ice cubes to adjust the temperature if needed)  

 

Mash for 60 minutes

Heat 21 Liters of water to 76oC. Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the first hop addition (28 g US4/78) .Boil for 60 minutes

15 minutes before the end of the boil

- Put immersion chiller in your pot

- Add Irish moss

- Add 15 g East Kent Goldings

- Rehydrate yeast in 120 ml tepid water

5 minutes before the end of the boil

- Add 10 g East Kent Goldings


At the end of the boil cool down wort to 22oC and add to the fermenter. Pitch re hydrated yeast

Ideal fermentation temperature 19 - 23oC

Ferment for 2 weeks. Bottle with 116 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

English Pale Ale (Partial mash)

Deep Amber Coloured Pale Ale with a rich malt background and light fruity hop aroma.

This beer is ready to drink as soon as its carbonated. It will peak at 1 to 3 months. Serve 10 oC

Batch size: 20 liters 

Efficiency: 70.0%

  • 1 kg Pale Malt
  • 0.4 kg Caramunich 3
  • 0.05 kg Chocolate Malt
  • 2 kg Dry Malt Extract 
  • Hops: 28 g US 4/78 (9%) - 60 min
  • Hops: 15 g East Kent Goldings (4%) - 15 min (before end of boil)
  • Hops: 20 g East Kent Goldings (4%)- 5 min (before end of boil) 
  • 5 ml Irish moss - 15 min (before the end of the boil)
  • Fermentis Safale SO 4/ Danstar Windsor English Style - YEAST

Water needed

● 4.5 Liters @ 70 C for Mash-in (Mash ratio = 3 Liters of water per kg grain)

● 6.75 Liters @ 76 C for Sparge (Sparge ratio = 1.5 x the quantity of Mash Water)

Work order

Add crushed grain to a grain bag. Heat 4.5 L of water to 70 °C and mash grains at 68°C  for 60 minutes. (stir the grain in the grain bag well)

Heat 6.75 L of Sparge water to 76°C

Remove grain bag from grain water and  rinse with the heated Sparge water. Bring wort to the boil, remove pot from the stove and add 2. kg of dry malt extract and 28 g US 4/78. Boil wort for 60 minutes.

15 minutes before the end of the boil

- Add Irish moss

- Add 15 g East Kent Goldings

- Rehydrate yeast in 120 ml tepid water

5 minutes before the end of the boil

- Add 15 g East Kent Goldings

At the end of the boil remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and top up the fermenter with cold water obtain 20 L. When wort temperature is under to 23oC pitch your re hydrated yeast

Ideal fermentation temperature 19 - 24oC

Ferment for 2 weeks.  Bottle with 116 g of granulated sugar boiled in 200 ml water for 10 minutes & cooled.

Written by Lynnae Endersby — February 18, 2013

BeerLab supplies quality beer ingredients and brewing equipment -- We're passionate about the art and science of brewing.

We Ship Nationwide!

SHOP HOURS

Mon to Fri: 9:30 am to 5pm
Saturday: 10am to 12:30pm Public Holidays: Closed
Our sister company CheeseLab

Latest Tweets