English Pale Ale

English Pale Ale
Ross Mitchell (Australian Capital Territory)
Score: 41/50

(5.3 gallons/20 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 44 ABV = 5.4%

“The German crystal malts are not traditional but provide richness without the cloying quality of some of the currently available English crystals. The amber invert sugar adds a bit of flavor complexity and helps dry out the finish. Hopping the mash and first runnings worked well for this one – it retained appreciable hop character despite being fairly well aged when judged.”

Ingredients
5 lb. 8 oz. (2.5 kg) Baird’s Maris Otter pale ale malt
2 lb. 12 oz. (1.25 kg) Powell’s ale malt (Australian)
1 lb. 6 oz. (0.63 kg) Barrett Burston Galaxy ale malt (Australian)
11 oz. (0.3 kg) Weyermann Munich II malt
7 oz. (0.2 kg) Weyermann melanoidin malt
4 oz. (0.1 kg) Weyermann Carapils®/Carafoam® malt
7 oz. (0.2 kg) Amber candi sugar (invert)
1.7 AAU Kent Goldings hops (mash hops) (0.35 oz./10 g of 4.8% alpha acids)
1.7 AAU Kent Goldings hops (first wort hops)(0.35 oz./10 g of 4.8% alpha acids)
4.8 AAU Wye Target hops (90 mins)(0.53 oz./15 g of 9.0% alpha acids)
1.7 AAU Kent Goldings hops (50 mins)(0.35 oz./10 g of 4.8% alpha acids)
1.7 AAU Kent Goldings hops (10 mins) (0.35 oz./10 g of 4.8% alpha acids)
Fermentis Safale US-05 yeast (2 sachets)

Step by Step
Mash in with 12 qt. (11 L ) water and 8 g gypsum at 126 °F (52 °C) for 20 minutes, then 151 °F (66 °C) for 60 minutes. Boil for 90 minutes, adding hops at indicated time. Ferment at 64 °F (18 °C) for 10 days, condition at 39 °F (4 °C) for 2 weeks. Bottle with kräusen wort, warm condition 2 weeks then store at 39 °F (4 °C). Age at judging: 4 months.

Extract with grains option: Reduce amount of three base malts to 10 oz. (0.28 kg) pale malt (total). Add 2 lbs. (0.91 kg)  light dried malt extract and 4 lb. 6 oz. (2.0 kg) light liquid malt extract. Steep grains in 3 qts. (2.8 L) of water at 151 °F (66 °C) for 45 minutes. Combine “grain tea,” dried malt extract and water to make 3.0 gallons (11 L) of wort. Add mash and first wort hops and heat to a boil. Boil 60 minutes, adding 0.59 oz. (17 g) Target hops at beginning of boil. Add liquid malt extract for final 15 minutes of boil. Ferment and condition as described in all-grain recipe.