English Pale Ale with Classic Flavors
"CLASSIC ENGLISH PALE ALE S.G. 1.044 - 1.048 N F.C. 1.012 - 1.015 Hop IBUS: 20- 40 1 tin John Bull Plain Light Malt Extract 2 lbs. Muntons Light Dry Malt 8 oz. Briess Crushed Crystal 60L 1 oz. Perle Hops (bittering) 1 1/2 oZ. Willamette Hops (finishing)"
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A traditional English Pale Ale recipe with a malty backbone and balanced hop bitterness. Easy to brew and perfect for those who enjoy a timeless classic beer style.
ingredients
- 1 tin John Bull Plain Light Malt Extract
- 2 lbs. Muntons Light Dry Malt
- 8 oz. Briess Crushed Crystal 60L
- 1 oz. Perle Hops (bittering)
- 1 1/2 oz. Willamette Hops (finishing)
steps
- 1.
In a large pot, steep crushed crystal malt in hot water (not boiling) for 30 minutes
- 2.
Remove grains, bring to a boil, add malt extracts and Perle hops
- 3.
Boil for 45 minutes, add Willamette hops for the final 15 minutes
- 4.
Cool the wort, transfer to fermenter, pitch yeast, and ferment for 7-10 days
- 5.
Bottle with priming sugar and allow to condition for at least 2 weeks before enjoying
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