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Old 03-18-2009, 09:11 PM   #1

Are English-style Pale Ales traditionally dry-hopped? If so, any suggestions on how much and how long for a 5-gallon batch?
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Old 03-18-2009, 09:13 PM   #2
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Aug 2005
Torrance, CA
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They can be, just don't go crazy with it. Start with about 0.5 oz per 5 gal. of Goldings, Fuggles or some other English variety. I wouldn't push it past about 1 oz.
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Old 03-18-2009, 09:29 PM   #3
Sep 2007
Sheffield, UK
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Traditionally I don't think most were - certainly they're much less hoppy than their North American equivalents. But more importantly, I think a little bit of dry-hopping would make for a very good beer, so maybe half an ounce for a week would be a good start.
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Old 03-18-2009, 10:11 PM   #4
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I'll +1 brewsmith. I remember reading one brewery's formula was "A fat handful per barrel."
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Old 03-19-2009, 02:16 AM   #5

Thanks. I think I'll try 0.5 oz of Challenger for one week. I used Challenger and Williamette in the boil.
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Old 03-19-2009, 11:20 AM   #6
Mar 2008
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Originally Posted by david_42 View Post
I'll +1 brewsmith. I remember reading one brewery's formula was "A fat handful per barrel."
I think I've seen a recipe or two that mentioned the same thing.

However, I think generally speaking, if you were to dry hop an English Pale Ale you'd change it from being a more traditional 'English' Pale Ale. It might turn the brew into more of an APA. Not that that is a bad thing. Just that I think the beer stops being an English Pale Ale when dry hopping. Basically its just a label attributed to the hops order than anything else.

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Old 03-20-2009, 01:26 AM   #7
Sep 2008
Vancouver, BC, Canada
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I tend to dry hop my English ales, except milds. The UK forums that I'm on never mention dry-hopping, though.

I use 1 oz. of Fuggles or Goldings for a 6 gal. batch.

I like it. I guess dry-hopping an English ale is kinda like Canada - half-British, half-American

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