Marginally Pale Ale

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).