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Old 04-25-2009, 04:09 AM   #1
Bonneville
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Default Extract Q: English Pale Ale vs American Pale Ale

I was thinking of brewing an English Pale Ale ala a Bass Ale. Looking at some of the recipes, it seems the only real difference between and APA and English Pale Ale is hops and yeast. Am I missing something? Replace Cascade with Kent Golding/Fuggle and use English Ale yeast? That's it?

Also, I had planned to re-use a wyeast 1271 (American Ale II) cake. If yeast is 1 of 2 changes, that probably won't work. I would need one of the London/British strains. My plan was to brew English Pale Ale followed by a stout for some Black & Tans... but I've never pitched to a yeast cake and so I kinda wanted to do that.

Also, is an English Pale Ale the same thing as an ESB?

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Old 04-25-2009, 04:32 AM   #2
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Originally Posted by Bonneville View Post
I was thinking of brewing an English Pale Ale ala a Bass Ale. Looking at some of the recipes, it seems the only real difference between and APA and English Pale Ale is hops and yeast. Am I missing something? Replace Cascade with Kent Golding/Fuggle and use English Ale yeast? That's it?
The malt is different too. Domestic pale for APA and British pale for that style is the norm. Besides the hops themselves the two styles use a different hop schedule. British ales typically use a two addition schedule for hops, one early and one late. American pales might usually have three additions, early, middle and late.



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Also, is an English Pale Ale the same thing as an ESB?
No. An ESB is in the British pale ale family but would be a bit bigger both in gravity and hops as well as maybe a little deeper in color than a basic pale ale/bitter.
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Old 04-25-2009, 05:27 AM   #3
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Don't waste your yeast cake. If you have some Fuggles to go with some American malt on the American yeast you are going to end up with a very drinkable version of this stuff called beer.

FWIW I would, in your shoes, follow an American Pale Ale recipe and sub the Fuggles in for "Cascade" HBU for HBU. It will seem like a metric fook-ton of ounces of hops, but it will be a bishing beverage when it is ready.

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Old 04-25-2009, 05:48 AM   #4
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PD - I've wasted every yeast cake up until now. Too lazy (and fridge-constrained) to wash yeast. Thought I would give the yeast cake method a go. However, stuck on the black-and-tan idea and plan to bottle the pale ale and keg the stout.

Ed - So I also need to attempt to get British DME/LME (e.g. Munton & Fison). Also, would Bass be an English Pale Ale or an ESB, technically?

I'm kind of thinking Poindexter's hybrid beer might not be bad... British extract (if available), Fuggles, and the wrong yeast (cake). I want the the pale ale to be a BIG beer with a high FG (to facilitate cleaner B&Ts)... so the yeast cake would be nice for a big, high OG beer.

BTW, all this got started when my friends decided my last porter and golden ale made a great "mud beer" combination. Oddly enough, they were right.

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