Pages: 1
English Pale Ale vs. American Pale Ale? Suggestions?
I am looking to simplify things a bit for my next brew and want to brew a nice, flavorful, well-balanced, pale ale. I did an internet search and came up with over 1,000 pale ale recipes to pick from, so I want to narrow it down a bit (obviously).
What is the difference between an English Pale Ale and American Pale Ale and which is considered a "traditional" pale ale?
What have you all brewed (or tasted) that you liked? Any suggestions would be greatly appreciated.
The BJCP has the answers to your style questions:
English Pale Ale - http://www.bjcp.org/styles04/Category8.html
American Pale Ale - http://www.bjcp.org/styles04/Category10.html#style10A
As far as recipes go, I make mostly IPAs, but I did do an extract recipe of an English Pale Ale. I was shooting for a Bass type of beer, only with a little more hop flavor. Came out just how I wanted it. Not real hoppy, but they were there and as the beer warmed up, there was a very faint caramel/toasted taste. Ended up with this (for a 6 gallon boil down to 5 gallons):
Mary Quite Contrary Pale Ale
----------------------------
Brewer: DT
Style: Extra Special/Strong Bitter (English Pale Ale)
Batch: 5.00 gal
Characteristics
---------------
Recipe Gravity: 1.051 OG
Recipe Bitterness: 37 IBU
Recipe Color: 12° SRM
Estimated FG: 1.013
Alcohol by Volume: 5.1%
Alcohol by Weight: 4.0%
Ingredients
-----------
British crystal 50-60L 1.00 lb, steeped
Light malt extract 6.60 lb, extract
Northern Brewer 1.00 oz, pellet, 60 minutes
Kent Golding 1.00 oz, pellet, 15 minutes
British Ale yeast 1.00 unit, British Ale Yeast 1098
Notes
-----
Batch Notes:
Steep grains at 160 for 30 minutes. Remove grains and bring water to boil, add Gypsum (water hardner) and add 1 oz. Northern Brewer hops. Start 60 minute clock. After boiling for 45 minutes, add 1 oz. Kent Golding hops, Whirfloc tablets (fining agent), and 6.6 lbs. of light malt extract. Boil for 15 minutes and then flame out. Cool quickly to 70 and add British Ale Yeast 1098. Primary fermentation for a week, then secondary for a week. Bottle and enjoy!
Then again, if you are looking more for an American Pale Ale, something hoppy, yet not over the top, you might try brewing something like a Sierra Nevada Pale Ale clone. Just shoot for the correct IBUs and use Cascade, pretty easy!
DT
Thanks for the response, that recipe sounds great!
When people refer to a traditional Pale Ale, does this mean English Pale Ale, or is there a "traditional" way of making an American?
I ask because one of my favorite brews is a local brewery's (Berkshire Brewing Company) "traditional ale". The description of on the website just says it is a traditional pale ale, but I dont know what that means. I would love to brew something as flavorful as the BBC!!
Anyone have a recipe that is close to sierra nevada pale ale?
On their site tehy said the bittering are 37IBU They use magnum, perle and cascade hops.
Might have to give it a shot.
I brewed this about a month ago and it came out quite tasty. Very English except for the bittering hops. The Fuggles really shine in this beer. Its a proven recipe that has won many awards. Highly recommended and will definitely brew it again.
http://www.realbeer.com/hops/sister.html
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|