Description

This is a Community Recipe created by lisamartinvalehotmail-com

(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)

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Ingredients Included

Crisp Pale Wheat Malt (200 grams)
Crisp Clear Choice Pale Malt (4000 grams)
Goldings (East Kent) Whole Hops 100G (2 )
Target T90 Pellets (35 grams)
LALBREW NOTTINGHAM™ – High Performance Ale Yeast – 11g (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 23
Original Gravity: 1041
Final Gravity: 1010
ABV %: 4.1
IBU: 35
Mash efficiency: 75
Brewing equipment: Combined mash tun/kettle, HLT, Chronical FV. Batch sparged.

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 60
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes: Standard, single infusion, single temp.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Kettle-Target 35g @ 60m

Whirlpool / hop stand:

Whirlpool-EKG 200g @ 80 Degs

Yeast: Lal brew Nottingham
Fermentation temperature/steps: Standard, 20 Degs until FG, dump hops if poss after 4 days, then cold crash if poss, then package.

Secondary additions:

none

Comments:

I came up with this as a homage to Wye Valley HPA, their cracking easy drinking summer pale ale.
Came out smashing from the kegerator at around 12 psi, would be even better on cask, as it is in the pub!