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BeerSmith Home Brewing News
Brewing an English Pale Ale
English Pale Ale is a classic beer style and a personal favorite of mine.
This week we take a look at how to brew this classic style at home
including the history of the style, formulation of recipes and brewing of
English Pale Ale.
The History of English Pale Ale
English Pale Ale shares much in common with classic English Bitters. The
defining example of the style is arguably Bass Ale from Bass Brewery in
Burton on Trent, England. The Bass brewery was established by William Bass
in 1777 as one of the first breweries in Burton on Trent.
Pale ale and bitters both are derived from English "real ales" which were
widely produced in England in the 18th and 19th century, and originally
served with little to no carbonation from hand pumped cellar kegs.
Pale ale can also trace its origins to the start of the industrial
revolution in England. The availability of both coal fuel and high quality
steel allowed the production of pale colored malts in the early 1700's.
Previously only brown and dark malts with smoky aroma were available due to
the use of wood in malting.
The English Pale Ale Style
English Pale Ale has a medium high to moderate hoppy flavor and aroma.
Often a malt or caramel flavor and aroma is present, with a slight
alcoholic warmth. The hops should balance the caramel and malt flavor at a
minimum, though many examples have a slightly hoppy balance.
The body of a Pale Ale is medium to full, and carbonation is generally low
except for some bottled commercial or export ales. The finish is generally
dry with no secondary malt flavors, and no diceytl. Fruity esters, often a
byproduct of English ale yeast, is often present.
Original gravity is generally between 1.048 and 1.062, with 30-50 IBUs of
bitterness. Color is golden to deep copper (6-18 SRM). Alcohol by volume
is a healthy 4.6-6.2%.
Brewing an English Pale Ale
The base malt for English Pale Ale is english pale malt. The classic type
is English two row barley malt with low nitrogen content, traditionally a
bit darker than classic pale malt due to the use of higher kilning
temperatures. Pale malt composes about 90% of the total grain bill. For
extract brewers, start with a pale base extract and add the appropriate
color steeped caramel malt to achieve your desired color.
Crystal and caramel malts are used in most pale ales, both to add color and
body. Crystal generally makes up 5-10% of the total grain bill and is
selected in a color to balance the overall target color.
Maltose syrup is used in many commercial pale ales, but is hard to find for
use in home brewing. Corn or cane sugar can be used in small quantities
(generally less than 10%) to give a similar effect.
Wheat, cara-pils, or flaked barley are occasionally used in pale ales to
add body. Generally only a few percent are added, as any larger amount
will result in a cloudy finish to the beer. Chocolate and black malts are
used very rarely in some recipes, but I recommend not including them in
your pale ale.
BC Goldings and Fuggles hops are the favorite varieties for Pale ales.
Target, Northdown and Challenger are occasionally substituted. My personal
preference is BC Goldings. Often three hop additions are used - one for
boiling/bitterness, an aroma addition at the end of the boil and finally
dry hops for added aroma after fermentation.
A single step infusion mash is sufficient for mashing a pale ale, as the
highly modified English malt will convert easily. A medium to high body
mash profile (153-157 F) will give you an authentic rich bodied beer.
For Burton style English Pale Ales, the water profile is extremely high in
Calcium Carbonate and Bicarbonate. Burton water has 295 ppm Ca, 725 ppm
Sulfate and 300 ppm Bicarbonate. This exceptionally hard water accentuates
the bitterness in the hops giving a sharp finish to the beer. However,
achieving the appropriate water balance can be difficult for homebrewers.
Usually a small amount of Gypsum (CaSO4) added to the brewing water is
sufficient to give a slightly sharper finish.
English Pale Ale yeast is used for traditional Burton ales like Bass, and
the major liquid yeast manufacturers even carry a special strain for Burton
ales. Other english ale yeasts are also popular with homebrewers for all
types of pale ales. Finally, many homebrewers use American ale yeast for
its clean finish and neutral flavor.
Pale ale should be fermented and aged at traditional ale temperatures
(generally 62-68F), lightly carbonated and served slightly warm if you are
a traditional ale fan. American brewers may prefer higher carbonation and
a colder serving temperature.
Pale Ale Recipes
Here are some recipes from our BeerSmith Recipe Archive:
Burton Ale - All Grain
English Pale Ale by Gregar - All Grain
Alexander the Great - All Grain
Battle of Britain ESB - Extract
Bitter Bald Guy - All Grain
Burton Pale Ale - Extract
Lancaster Bomber - All Grain
Pond Hockey Pale Ale - All Grain
British Pale - All Grain
MoreBeer offers great English Ale beer kits, ingredients and equipment
shipped directly to your door. Your order through the MoreBeer link also
supports the BeerSmith newsletter.
Thank you again for your continued support!
Brad Smith
BeerSmith.com
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