1904 Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.007 IBU = 39 SRM = 3 ABV = 5.7%
When I brewed this recipe, I used Wyeast 1098 (British Ale), but upon reflection, Wyeast 1056 (American Ale) would probably have been more authentic; your choice.

Ingredients

6.6 lbs. (3 kg) pale 2-row malt
1.4 lbs. (0.64 kg) flaked corn
1.6 lbs. (0.73 kg) corn sugar (10 min.)
3.5 AAU Cluster hop pellets (first wort hop) (0.5 oz./14 g at 7% alpha acids)
3.5 AAU Cluster hop pellets (90 min.) (0.5 oz./14 g at 7% alpha acids)
3.5 AAU Cluster hop pellets (60 min.) (0.5 oz./14 g at 7% alpha acids)
4 g table salt (NaCl)
Wyeast 1098 (British Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mash grains and corn flakes at 152 °F (67 °C) with 9.6 qts. (9 L) water for 60 minutes. Run off and sparge to collect 6 gallons (23 L) of wort. Add salt and first portion of hops to kettle with first gallon (4 L) or so of wort. When all wort is in, bring to boil and then add second hop addition. Add the remaining hops and sugar according to the ingredient list. After the boil, cool to 65–70 °F (18–21°C), separate from trub and transfer to fermenter. Pitch with yeast, preferably as 1 qt. (1 L) starter, and ferment 5-7 days. Rack to secondary for 7–10 days, then keg or bottle in the usual manner.

Partial mash version:

Substitute 3.5 lbs. (1.6 kg) pale liquid malt extract and 1.5 lbs. (0.68 kg) pale 2-row malt for the 6.6 lbs. (3 kg) pale 2-row malt in the all-grain version. Replace the 90-minute Cluster hop addition with 4.9 AAU Cluster hop pellets (0.7 oz./20 g at 7% alpha acids) at 60 minutes and add the third hop addition with 30 minutes remaining in the boil. Mash pale malt and corn flakes at about 152 °F (67 °C) with 3 qts. (2.8 L) water for 30–40 minutes. Run liquid off from the grain bag, rinse grains twice with 3 qts. (2.8 L) hot water. Dissolve the extract in the collected liquid. Add salt and first portion of hops and make to 5 gallons (19 L) with hot water. Bring to boil, add second hop addition, and after 30 minutes boiling add third addition of hops. Boil for a total of 60 minutes, adding the sugar 10 minutes before the end (stir well and be careful of the hot liquid); cool to 65–70 °F (18–21 °C), separate from trub and transfer to fermenter. Pitch with yeast, preferably as 1 qt. (1 L) starter, and ferment 5–7 days. Rack to secondary for 7-10 days, then keg or bottle in the usual manner.