A clone of the AHA English Pale Ale (https://www.homebrewersassociation.org/recipe/recipe-of-the-week-english-pale-ale/), intended as my first homebrew (along with Le Renard).
Fermentables
77% - Liquid Malt Extract - Light - US
6.6
35
4
Extract
12% - Dry Malt Extract - Light - US
1
44
8
Extract
6% - Crystal 15L - UK
0.5
34
15
Steep
3% - Crystal 90L - UK
0.25
33
90
Steep
3% - Victory Malt - US
0.25
34
25
Steep
Hops
East Kent Goldings
2.5
Pellet
Boil
60 min(s)
4.7
40.4
East Kent Goldings
1
Pellet
Boil
0 min(s)
4.7
0.0
Yeast
White Labs English Ale WLP002
72%
Other Stuff
Irish Moss
1
tbsp
Boil
Honey
3.9
oz
Bottle
Mash Steps
No mash steps in this recipe
Special Instructions
1.Steep grains in 1 gallon (3.8 L) of water, heat to 154 °F (68 °C) for 30 minutes.
2.Strain and sparge with 0.25 gallons (0.95 L) hot water and remove the grains.
3.Stir in the liquid and the dry malt extract, and top up with water to 3.5 gallons (13.2 L).
4.Bring to a boil and add the bittering hops. Boil for 45 minutes and add the rehydrated Irish moss. Continue boiling for 15 minutes.
5.Turn off the heat, and add the second hops.
6.Cool the wort to 65-70 °F (18-21 °C) then pour into fermenter with enough pre-boiled cool water to make 5.25 gallons (19.9 L).
7.Aerate and pitch yeast when the temperature drops to 65-70 °F (18-21 °C). Ferment at 68 ?F (20 ?C) for approximately two weeks (or until you have reached final gravity).
8.Once fermented, rack into secondary. After roughly two weeks, prime with honey and bottle.
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