|
Written by Greg von Winckel
|
|
Tuesday, 30 December 2008 21:36 |
| Beer Style: | pale ale | | Recipe Type: | all-grain | Description:In an interest to potentially revive a recurring thread, what is everyone drinking and/or brewing? I am drinking an especially malty/nutty pale ale to the tune of the following.
It's fantastic, the head is the best I've had, an inch and a half of richy creamy head that hangs around as long as the beer. The flavor is nutty and malty and very pleasing - in retrospect I might have added another 1/2 pound of pale ale malt. This beer has a remarkably clean taste for an ale, in fact it is reminiscent of a steam beer with ESB overtones. | Ingredients:- 7# Pale Ale (Hugh Baird)
- 8 oz EPC (CaraStan or 40 degree)
- 7 oz D/C Aromatic Malt
- 3 oz Biscuit Malt
- 2 oz Toasted Barley (such as Briess Special Roast)
- 4 oz CaraPils
- 8 oz Flaked Barley
- 1/2 cup raw clover honey
- 1/2 cup dark brown sugar
- 4 oz E. Kent Goldings
- Wyeast London ESB yeast (starter)
| Procedure:I used a standard step-infusion mash schedule
Sparge with 15 quarts water at 165 degrees. Prime with honey/brown sugar (1 cup net). |
|
Brewing & Recipes 
