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
- Steep grains at 150-154ºF for 30 minutes
- Bring to boil
- Remove from heat, add extract, sugar and hops
- Boil 60 minutes
- Cool to 66ºF, oxygenate wort
- 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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