Pale Ale

This style of beer was developed in the 1700’s because pale malt, which is needed to brew a pale ale, was difficult to produce prior to that time. The parameters of the style is fairly loose, allowing for a generous range of colour and a fair fluctuation in gravities. Two things are certain: fruity esters in the nose and a big hop presence in both the flavour and the aroma. In fact, hops are the key to developing a good pale ale. The classic pale ale uses hop from England known as Kent Goldings. Pale ales are often dry-hopped. They usually have a medium body and low-to-medium maltiness, and alcohol should not be obvious in the flavour or the sensation.

There is one particular style of pale ale known as India pale ale. The beer derives its name from Britain’s colonialism of India during the 1800s. British royal subjects living in India demanded their favorite ales be shipped to them, but the month-long journey on the open sea could prove devastating to the average cask of beer. A British brewer named Hodgsen recognized this problem and decided to brew an ale beer of greater strength in order to withstand the rigors of oceanic transit. The antiseptic properties of the increased alcohol volume, coupled with a high concentration of hop acids, assured the colonialists of a palatable product at journey’s end. A surprising dividend was realized also, upon receipt of the beer. The gentle rocking motion of the ship on water caused the beer within the casks to pick up some of the oaky character of the barrels, much like red wine. Some brewers maintain that link with the past by using oak barrels for the aging process.

Recipe

  • 1.7kg NFP Superfine Malt
  • 500g Corn Flakes
  • 1kg Glucose
    45g Goldings Hop Pellets
  • 1 x Safale Beer Yeast
  • 1 x Beer Yeast Nutrient
  • 1 x Brewing Salts
  • Pinch of salt
  • 1 x Finings

Start S.G Approximately 1038
Final S.G 1006

Simmer Corn Flakes for 15 minutes in a stocking in 3-4 liters of water, remove stocking and add hops in a stocking for 15 minutes in the corn flakes water, leaving the hop stocking in the pot add the malt, beer yeast nutrient & brewing salts and pinch of salt. Stir constantly to prevent the malt from burning & simmer for 30 minutes. Place the glucose in the brewing bucket & pour the pot of wort into the brewing bucket. Mix thoroughly and fill up to 22 liters in total. Wait until the temperature of the brew drops below 20 degrees Celsius and take a S.G reading. Add the yeast and leave to ferment. When final S.G reading is reached ( 1004 ) boil finings with 150ml water and pour gently over the brew. Leave 48 hours and bottle.


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