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Marginally Pale Ale

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Marginally Pale Ale

back to search Back to Search  Style Details 

Beer Style: American Pale Ale  (10A)
Recipe Type: all-grain
Yield: 5 US gallons

American Pale Ale


In an interest to potentially revive a recurring thread, what is everyone drinking and/or brewing? I am drinking an especially malty/nutty pale ale to the tune of the following.

It's fantastic, the head is the best I've had, an inch and a half of richy creamy head that hangs around as long as the beer. The flavor is nutty and malty and very pleasing - in retrospect I might have added another 1/2 pound of pale ale malt. This beer has a remarkably clean taste for an ale, in fact it is reminiscent of a steam beer with ESB overtones.


  • 7# Pale Ale (Hugh Baird)
  • 8 oz EPC (CaraStan or 40 degree)
  • 7 oz D/C Aromatic Malt
  • 3 oz Biscuit Malt
  • 2 oz Toasted Barley (such as Briess Special Roast)
  • 4 oz CaraPils
  • 8 oz Flaked Barley
  • 1/2 cup raw clover honey
  • 1/2 cup dark brown sugar
  • 4 oz E. Kent Goldings
  • Wyeast London ESB yeast (starter)

Click to Print Recipe


I used a standard step-infusion mash schedule

Sparge with 15 quarts water at 165 degrees. Prime with honey/brown sugar (1 cup net).