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Sunset Pale Ale - Partial Mash

• Lynnae Endersby

Sunset Pale Ale

A light, easy to make & and very quaffable pale ale 

Boil duration: 1 hour
Final volume: 20 Liters
Original/starting gravity: 1.040- 10.44
Final gravity: 1.013 – 1.011
Alcohol: 4.2 % 

Ingredients needed
95 g T50 Crystal Malt (combined)
200 g Dextrin malt (combined)
2 kg Dry Malt Extract
18 g Summit Hops (15 %AA) (addition 1)
8 g Southern Tropic (9.8 % AA) (addition 2)
10 g Southern Tropic (9.8 % AA) (addition 3)
5 ml Irish Moss
1 x Nottingham Ale yeast

Equipment needed

Muslin cloth/grain bag
Hydrometer (optional)
Thermometer
Funnel (if using tank fermenter)
Bottles, caps, capping machine (or plastic bottles and caps)
15 L pot or bigger
Glass measuring jug
Scissors
Large sieve or colander
Ice or an immersion chiller
Unscented bleach or a no rinse sanitiser (recommended) to sanitise fermenter and equipment



Water needed


  • 6.5 Liters @ 70 C to soak grain in (referred to as steeping)
  • Approximately 13 L of cold water (to top up fermenter)

Work Order

  1. Measure out 6.5 Liters of water into a pot and heat to 70 C°.
  2. Fill a grain bag (or square of muslin cloth tied with string) with the crushed grain. 
  3. Gently lower the grain bag into the warm water (gas/heat should be switched off).
  4. Make sure the entire contents of the bag is in contact with the warm water.
  5. The temperature of the water should now have dropped to 68 C°. If the water is too cold apply some heat.
  6. Once the 30 min steep is finished lift the grain bag out of the pot and set aside - Discard grain
  7. Apply heat to the collected grain liquid (now called wort).
  8. Once the wort almost comes to a boil remove from the heat and add 1 kg (one bag) of the dry malt extract powder. Stir gently to dissolve and return to the heat.
  9. When the wort has come back to a boil add the first hop addition of 20 g Summit hops. Set the timer for 60 minutes.
  10. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring it back to the boil slowly).
  11. While the wort boils make a sanitising solution. This can be made with 4 milliliters of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).
  12. Soak fermenter and all the equipment that will come in contact with the beer in the solution for at least 30 minutes. Rinse off the bleach solution (if using) with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise scissors etc for later use.
  13. After the wort has boiled for 45 minutes - add the second bag of dry malt extract powder and the second hop addition 8 g Southern Tropic.  Lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.
  14. When there is zero minutes left (Flame out)  to boil add the last hop addition 10 g Southern Tropic and start getting ready to chill the wort.
  15. From here it's important that everything that touches your beer is santised. Sanitise the thermometer, funnel (if using), sieve and a plastic/metal spoon.
  1. Put a lid on the pot (to keep any wild yeasts/bacteria from infecting the wort while cooling) and leave in an ice bath to cool down. Alternatively the immersion chiller can be connected).
  2. When the wort has cooled to 40 - 35 C° remove the pot from the ice/immersion chiller from the pot.
  3. Pour the wort into the fermenter filled to the 20 liter mark and take a hydrometer reading. 
  4. Open sachet of yeast with a pair of sanitised scissors and add to your fermenter (the temperature should be below 27 degrees Celsius).  Shake the fermenter well for another 3 minutes.
  5. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks. 

Carbonating your beer after 2 weeks 

  1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube and a spoon. 
  2.  Measure out 250ml of water into a small pot and add 140 g of granulated white sugar or 160 g Dextrose per 20 L. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it). 
  3. Cool the sugar solution down by putting the pot in a water bath with some ice.
  4. Once the solution is room temperature carefully pour it into your fermenter.
  5. Stir the beer gently with a sanitized spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

Bottling

  1. Rinse the bottles well with water until there is no bleach residue/smell left. Fill the bottles 95 % with beer and put a sanitised cap on. Seal the cap with a capper.
  2. Leave the bottles in a dark area (20 C°) for two weeks to carbonate.
  3. After two weeks you can enjoy your beer!

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