Description

A spin on our popular Landlord Clone, The Boy Taylor. This recipe uses dry malt extract as the base for the beer and can be made with very little equipment. We replace the base malt for the recipe with 3kg of Light dry malt extract – The result is a delicious pint of classic English Pale Ale, with subtle yeast driven fruity notes and a clean malt profile, a perfect pub style pint!

You can see how we brewed this beer in our recent video on YouTube. Also, if you’re looking for an all-grain version of this kit then you can grab one right here as part of our Brew Day in a Box All-Grain Recipe Kit’s

---

Ingredients Included

Crisp – Black Malt (30 grams)
Crisp Pale Wheat Malt (50 grams)
Crisp Light Munich Malt (200 grams)
Celeia – BarthHaas® Pure Hop Pellet (70 grams)
Goldings (East Kent Goldings) T90 Pellets (30 grams)
WHC Dried Yeast – Saturated – 11g Packet (1 pack)
Spray Dried Malt Extract – Light – 3kg (1 pack)

---

Method

Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 23
Original Gravity: 1.045
Final Gravity: 1.010
ABV %: 4.6
IBU: 38
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60

Mash notes:

You only need 9L in a saucepan for this mini-mash. Add the bag of  malt to your malt bag and stand in the mash water for 30-60mins, maintaining the 67c temperature throughout. Following this, remove the bag and move to the boil process.

THE BOIL
Boil time (mins): 30

Hop / kettle additions and timing:

Start or Boil – 30g EKG and 30g Celieia (Styrian Golding)
10 mins – 20g Celieia (Styrian Golding)
0 mins – 20g Celieia (Styrian Golding)

Whirlpool / hop stand:

Leave to stand after the boil for 15-30min to allow hop matter and tube to settle to bottom of kettle

Yeast: WHC Saturated x 1 – 11g
Fermentation temperature/steps: 18-20c, 7-10 days

Following the boil period and hop stand, pour the wort along into a clean and sanitised fermenter but before doing this add you bag of dry malt extract to the fermenter, so the wort from your mini mash is poured on top of the dry malt extract. Top this up with cold water (ideally bottled) to the 23L line on your FV. Ensure all the dry malt extract is well stirred into the liquid for an even fermentation. Check the temperature is below 21c and the add yeast, if it is not below 21c, allow to cool until it has dropped before adding your yeast.

Allow for a diac rest at the end of fermentation for 2-3 days, taste test during this time to be sure none is left before packaging your beer.