Description:

Mash at 64 C or 147 F. A very malty example of an English Pale Ale - almost chewy. This recipe is aimed at keeping fermenters at an ambient 16 C or 61 F. However this yeast can be fermented at lower ambients (12 C or 54 F) or slightly higher temps to yield some interesting yet pleasant changes Source: Gavin Lyle

Ingredients:

• 5 lbs 0.5 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 9.8 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 0.6 oz - Northern Brewer [8.5%] - Boil 60 min (Hops)
• 0.24 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0.3 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops)
• 7.5 oz - Lyle's Golden Syrup [Boil for 5 min] (0.0 SRM) (Grain)
• 0.2 oz - Goldings, East Kent [5.0%] - Boil 5 min (Hops)
• 0 pkgs - Nottingham Yeast (Lallemand #-) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.053 (13.0° P)
Final Gravity: 1.012 SG (3.0° P)
Alcohol by Vol: 5.4%
Color SRM: 13.9  Color Sample 
Bitterness IBU: 38.6
Recipe Type: all-grain
Yield: 2.91 US Gallons

Source: BIABrewer.info