The North State Brewers' Cooperative

Contact: 315 N. State Street, Ann Arbor, MI 48104
nsbc@umich.edu

established 1997

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English Pale Ale

Purchased ingredients at Merchant of Vino, leaving Minnies at 8:00 and returning at 8:45 pm, Monday, July 7th. This beautiful 45 minutes was mostly spent deciding on what to substitute the Munton and Fison malt with. After many a scratch on the head and a few minutes of reading in "The Bible", finally decided to go with 10 lbs of Pale Ale Malt (English 2-row, 2.25 L) for $9.49. The recipe only called for 8: bonus 2 lbs! Just couldn't have a lonely bag of malt and because the recipe called for it, picked up 1 lb of Hugh Baird crystal malt (English 2-row, 30L) for $1.29 and 1 lb of Durst Malz, German wheat malt also for $1.29. Waited to crush all the grains until brew day, Wednesday, July 9th, 1997.

Next purchased litmus paper ($1.19) and flask ($2.49) to contain hydrometer for measuring when to stop mashing. Also, to test for proper starch conversion, purchased iodine paper ($1.19). Now, saving the best for last I sought out the precious yeast and hops. He shoots he scores! Found a phatty fresh selection of both hops and yeast. Purchased two 5 oz bags of Kent Goldings plugs, one more vacuum packed than the other (10 oz total at 6.4% alpha), each for $5.99 and a 4 oz bag of whole leaf Fuggles (3.5% alpha) for $3.49. After this great treasure find, quick grabbed and popped a British liquid yeast culture (8:30 pm) for $3.99. After purchasing all these ingredients and doing a few calculations, here's the recipe:

  • 8 lb Pale Ale Malt (English, 2-row)
  • 1 lb 30L Hugh Baird crystal malt
  • 0.5 lb Durst Malz German wheat malt
  • 3 oz Kent Goldings plugs, 6.4% alpha (90 min)
  • 1.5 oz Kent Goldings plugs, 6.4% alpha (60 min)
  • 1.5 oz Fuggles whole, 3.5% alpha (20 min)
  • 1 oz Kent Goldings plugs, 6.4% alpha (finish)
  • 1.5 oz Kent Goldings plugs, 6.4% alpha (dry-hopped 14 days)
  • Wyeast British liquid yeast
  • 0.75 cup corn sugar

Mash grains at 75 minutes at 155-158 F. Sparge with 172 F water. Wyeast no. 1098 British liquid yeast culture Total cost (with tax) $33.42.