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British Pale Ale


This simple to brew English style Pale Ale is fermented with White Lab's Essex Ale Yeast which produces a flavorful ale with a slight dry finish.


Type: Ale

Style: Pale Ale

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
6.6 lbs CBW® Pilsen Light LME Extract, LME
1 lb Caramel Malt 60L Caramel, Crystal
1.25 lbs Sugar
2 oz Challenger (7.0% AA hop) 60 minute boil
1 oz Northdown (8.5% AA hop) 10 minute boil
1 vial WLP022 Essex Ale Yeast
1 capsule Servomyces Yeast Nutrient 10 minute boil

Procedures

  1. Steep grains at 150-154ºF for 30 minutes
  2. Bring to boil
  3. Remove from heat, add extract, sugar and hops
  4. Boil 60 minutes
  5. Cool to 66ºF, oxygenate wort
  6. Pitch 1 vial WLP022 Essex Ale Yeast

Primary Fermentation: 2 weeks at 66ºF

Secondary Fermentation: 2-4 weeks

Fermentation Notes:

Original Gravity: 1.060

Final Gravity: 1.013

Alcohol by Weight: 5.1%

Alcohol by Volume: 6.3%

IBU: 46

Color: 14

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