Fugglemania Pale Ale

Fugglemania Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 42 SRM = 13 ABV = 4.9%

I decided I wouldn’t make the all-grain and extract recipe hops identical, because I wanted to “showcase” the different varieties, and I chose Styrian Goldings for the extract version because this variety is really a Fuggle, so I could still call it Fugglemania! If you want, though, you can use the same Fuggle additions as those listed in the all-grain recipe (or use the Styrian Goldings in the all-grain recipe).

Ingredients
9 lbs. (4.1 kg) Maris Otter pale malt
1 lb. (454 g) Briess Munich malt (10 °L)
0.5 lb. (227 g) Briess caramel malt (40 °L)
8 AAU UK Fuggle hop pellets (90 min.) (2 oz./57 g at 4% alpha acids)
8 AAU UK Fuggle hop pellets (0 min.) (2 oz./57 g at 4% alpha acids)
1 oz. (28 g) Fuggle hop pellets (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the grains at 150–152 °F (65.6–66.7 °C) with 13 qts. (12 L) of hot water for 60 minutes. Run off the wort and sparge with hot water to give a final volume of about 6 gallons (23 L) in the brew pot. Bring the wort to a boil and add the first portion of Fuggle hops. Boil for 90 minutes, turn off the heat and add the second portion of Fuggle hops. Let the wort stand 30 minutes, run off from the trub and cool to about 70 °F (21 °C). Pitch the yeast, preferably as a 1-qt. (1-L) starter. Ferment for five days at 65–70 °F (18–21 °C), then rack to a secondary fermenter, adding the last portion of Fuggles in a sanitized, weighted mesh bag. Let the hops sit in the beer for seven to 10 days before racking. Bottle or keg in the usual manner, and drink as soon as the beer is conditioned.

Fugglemania Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.012
IBU = 40 SRM = 14 ABV = 4.6%

I decided I wouldn’t make the all-grain and extract recipe hops identical, because I wanted to “showcase” the different varieties, and I chose Styrian Goldings for the extract version because this variety is really a Fuggle, so I could still call it Fugglemania! If you want, though, you can use the same Fuggle additions as those listed in the all-grain recipe.

Ingredients
6 lbs. (2.7 kg) Maris Otter liquid malt extract
1 lb. (0.45 kg) Briess caramel malt (40 °L)
8 AAU UK Fuggle hop pellets (90 min.) (2 oz./57 g at 4% alpha acids)
7 AAU Styrian Golding hop pellets (0 min.) (2 oz./57 g at 3.5% alpha acids)
1 oz. (28 g) Styrian Golding hop pellets (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the grains with 3 qts. (3 L) of hot water at 140–150 °F (60–65.6 °C) for 30 minutes. Pull the grains out of the brewpot and drain the liquid into a brewpot, rinsing with an additional 3–4 qts. (3–4 L) of hot water. Add about half the liquid malt extract, stirring carefully to make sure it is properly dissolved, then top up the brewpot volume with water to 5 gallons (19 L).

Bring the water to a boil, add the Fuggle hops, and boil for 60 minutes. Add the remainder of the liquid malt extract 15 minutes before the end of the boil. Turn off the heat, add the first portion of Styrian Goldings, and allow the wort to rest for 30 minutes. Run the wort off from the trub, cool to about 70 °F (21 °C) and pitch the yeast, preferably as a 1-qt. (1-L) starter. Ferment for five days at 65–70 °F (18–21 °C), then rack to a secondary fermenter, adding the second portion of Styrian Goldings in a weighted, sanitized mesh bag. After seven to 10 days, bottle or keg in the usual manner, and drink as soon as the beer is conditioned.