Example of a

Tradition Recipe Package

 ALL RECIPES MAKE 5 GALLONS - 2 CASES OF BEER

The following recipe is an example of how we create a style of beer.  Each recipe, among our Traditional selection, will follow the same brewing theory and procedures.
Very simple, very easy and great beer!

English Pale Ale

From its fruity esters to a variable malt/hop balance, a Pale Ale is conceivably more glamorous than the English Bitters, as it is customarily sold in bottled form.  An English Pale Ale is light amber in color.  Since the Victorian period, the town of Burton-on-Trent has gained a reputation for this style that far exceeds its commonplace misnomer.  Most breweries of this region maintain a tradition of aggressive hop usage (27 IBU’s), which would include varieties grown in Kent, near London.  Carbonation and head retention properties are comparable to, but slightly higher than bitter, with a woody/estery aroma profile.  The alcohol content is 4.8%

In the Style of:  Bass Ale, Samuel Smith’s Pale Ale. 

Typical Recipe Ingredients List (with notes) and Instructions

6 lbs Light Dried Malt Extract (DME)
The 6 lbs of light dried malt extract develops the amount of alcohol (4.8%) desired for this style. It also contributes a some flavor and color while establishing a good level of body and head retention. (By the way, we use the best dried malt extract in all our recipes – Munton Fison – and LIGHT DME as often as possible so that we can be more selective with the specialty malts)

2 tsp. Gypsum
The 2 teaspoons of gypsum is a water conditioner that helps to adjust the hardness to be closer to the hardness of the water. (when appropriate).

1 bag Specialty Malts
(Carapils Malt, 2 cups     Crystal Malt - 120L, 2 cups)
The specialty malts are selected to impart the desired color, develop the appropriate
flavors for the style while improving the body and head retention. (Specialty malts
are the secret to quality results and they are already CRACKED and ready to use)

1-2 Grain bags
These bags (1 bag per pound of cracked grain) are included to make the use of the specialty malts easier.

1 1/2 oz Bullion (pelletized bittering hops)
(Due to changes in the alpha acids, the quantity of the bittering hops is subject to change)
Hops added to the boil for 30 minutes or longer will impart bitterness.

1 tsp. Irish Moss
Irish moss is included to help achieve better clarity. (included in all recipes)

1 oz Kent Golding (whole flavoring hops)
Hops added in the last 10-15 minutes add flavor with little bitterness or aroma.

1 oz Fuggle (whole aromatic hops)
Hops added in the last 5 minutes or less are for the developing aromatics. (dry hopping is an option on some recipes to develop an emphatic aroma)

1 cup Priming Sugar (used at bottling)
Sugars added at bottling develop carbonation. (you can adjust the amount of priming sugar to achieve the carbonation that you wish)

Traditional Brewing Procedures:

Secure the pre-cracked specialty malts in the muslin grain bag(s).

Dissolve the DME & the gypsum in 2 gallons of tap water in your stock pot. Stir several times over a span of 5-10 minutes to aid the dissolving. Make sure the DME is completely dissolved to prevent scorching. (spring water may be desirable but not mandatory).

Add the bags of specialty malts to your stock pot and adjust the heat to medium high. After 20 minutes adjust the heat to achieve boil. The instant that the boil is achieved, remove the bags of specialty malts from your stock pot.

Maintain the boil through the following additions using a timer or timepiece.

Add the bittering hops.

After 25 minutes, add the Irish moss.

After 10 minutes, add the flavoring hops for 10 additional minutes.

Aromatic Hops Option #1 – Finishing: Add the finishing hops to the boil for the 2 minutes before removing the stock pot from the boil. (total boiling time is 45-47 minutes.)

Remove the stock pot from the heat and attach a lid. Place the stock pot in a sink or tub of ice water, allowing the hot wort to cool for an appropriate amount of time (usually 30-45 minutes). If you are using dry yeast, refer to our Recommended Brewing Procedures.

Once the wort has cooled, pour it into your sanitized fermenter and increase the liquid volume to 5 gallons with a further addition of cold water. Add the proofed dry yeast or active liquid yeast starter (Active fermentation should be evident within 8-24 hours normally. Let ferment according to our Recommended Brewing Procedures. (please ask for a free copy).

Aromatic Hops Option #2 – Dry Hopping: After transferring the beer into your secondary, add the hops for dry hopping. These hops should remain in the secondary for 4-7 days prior to bottling.

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