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:

• 11 lbs 3.9 oz - Pale Malt (3.6 SRM) (Grain)
• 1 lbs 1.6 oz - Chateau Cara Gold (60.9 SRM) (Grain)
• 1 lbs 1.6 oz - Munich Malt (7.1 SRM) (Grain)
• 4.1 oz - Hallertauer Hersbrucker [3.8%] - Boil 60 min (Hops)
• 0.8 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops)
• 0.6 oz - Goldings, East Kent [5.0%] - Boil 5 min (Hops)
• 1 pkgs - Nottingham Yeast (Lallemand #-) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.055 (13.5° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 5.3%
Color SRM: 9.0  Color Sample 
Bitterness IBU: 37.8
Recipe Type: all-grain
Yield: 7.40 US Gallons

Source: TV