Pale Ale

We find that using traditional English ingredients improves this classic beer style.

Grain Bill-

  • 8-9 pounds of British pale malt (consider Maris Otter)
  • 8-16 ounces of 20-90L crystal malt (the higher the L, the darker the beer)

Hop Bill-

  • 2-4 ounces East Kent Goldings or Fuggles

Yeast-

  • Wyeast 1099 Whitbread,  1968 London ESB Ale, 1275 Thames Valley Ale, or 1318 London III (lots of good yeast options)

Mash Schedule-

  • Single infusion 150-155 F for 90 minutes

Think Globally; Brew Locally