Description
This is a Community Recipe created by The Malt Miller
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Thomas Fawcett – Maris Otter Pale Ale Malt (3750 grams)
Crisp Crystal 150 Malt (250 grams)
Crisp Black Malt (60 grams)
First Gold Pellets (20 grams)
Challenger Pellets (50 grams)
LALLEMAND Nottingham – High Performance Ale Yeast – 11g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 23
Original Gravity: 1.042
Final Gravity: 1.010
ABV %: 4.2
IBU: 32
THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 60
Additions and timing:
30g Challenger 60 mins
Secondary additions and timing:
20g Challenger 5mins
20g First Gold 5 mins
Yeast: Nottingham
Fermentation temperature/steps: 22c 7 days – 16c 4 days – Cold Crash 7 days
Comments:
David Simpson (verified owner) –
Classic IPA. Brewed this recipe three times now. adding some irish moss at the end of the boil helps with clarity. Easy to brew, and good results everytime.