HokieHomeBrew
Well-Known Member
This one came out really nice. Very light in body and color. Very good balance of taste with a slightly bitter taste and spicy hop aroma. Almost has the feel of a "light" pale ale category. Try it out and let me know if yours comes out nice too!
Shully English Pale Ale
Type: Extract
Date: 6/12/2010
Batch Size: 5.00 gal
Brewer: Ben Baggett
Boil Size: 4.08 gal
Asst Brewer: Kelsea Shull
Boil Time: 60 min Equipment:
Taste Rating(out of 50): 40.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
4.50 lb Light Dry Extract (8.0 SRM) Dry Extract 85.71 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 14.29 %
0.75 oz Fuggles [4.50 %] (60 min) Hops 11.4 IBU
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 33.9 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
Beer Profile
Est Original Gravity: 1.040 SG
Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.013 SG
Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 3.51 %
Actual Alcohol by Vol: 3.77 %
Bitterness: 45.4 IBU
Calories: 156 cal/pint
Est Color: 8.8 SRM
Notes
Steeped crystal malt in 1.5 gallons of water between 150-160 degrees Fahrenheit for 30 minutes. Strained crystal malt multiple times until liquid was clear and mostly strained. Added malt extract and brought to a boil. Added 1/2 oz. of Fuggles and 3/4 oz. of Kent Golding hops for 30 minutes. Added 1/4 oz. of each Fuggles and Kent Goldings and boiled for 15 minutes (flavor). Added 1/2 oz. of Goldings and boiled for 15 minutes (flavor). Added 1/2 oz. of Goldings and boiled for 2 minutes (aroma). Strained wort multiple times until mostly clear. Added to 2 gallons of cold filtered water in glass carboy. Shook and aerated. Added 1.5 gallons of cold filtered water to make 5 gallons (19 l). Waited for wort to cool and measured specific gravity and temperature. When temperature was approximately 75 degrees F, pitched yeast and shook up mixture to aerate. Capped carboy and plugged in air lock half filled with water. Covered carboy with towel and placed in cool, dark closet.
Shully English Pale Ale
Type: Extract
Date: 6/12/2010
Batch Size: 5.00 gal
Brewer: Ben Baggett
Boil Size: 4.08 gal
Asst Brewer: Kelsea Shull
Boil Time: 60 min Equipment:
Taste Rating(out of 50): 40.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
4.50 lb Light Dry Extract (8.0 SRM) Dry Extract 85.71 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 14.29 %
0.75 oz Fuggles [4.50 %] (60 min) Hops 11.4 IBU
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 33.9 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
Beer Profile
Est Original Gravity: 1.040 SG
Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.013 SG
Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 3.51 %
Actual Alcohol by Vol: 3.77 %
Bitterness: 45.4 IBU
Calories: 156 cal/pint
Est Color: 8.8 SRM
Notes
Steeped crystal malt in 1.5 gallons of water between 150-160 degrees Fahrenheit for 30 minutes. Strained crystal malt multiple times until liquid was clear and mostly strained. Added malt extract and brought to a boil. Added 1/2 oz. of Fuggles and 3/4 oz. of Kent Golding hops for 30 minutes. Added 1/4 oz. of each Fuggles and Kent Goldings and boiled for 15 minutes (flavor). Added 1/2 oz. of Goldings and boiled for 15 minutes (flavor). Added 1/2 oz. of Goldings and boiled for 2 minutes (aroma). Strained wort multiple times until mostly clear. Added to 2 gallons of cold filtered water in glass carboy. Shook and aerated. Added 1.5 gallons of cold filtered water to make 5 gallons (19 l). Waited for wort to cool and measured specific gravity and temperature. When temperature was approximately 75 degrees F, pitched yeast and shook up mixture to aerate. Capped carboy and plugged in air lock half filled with water. Covered carboy with towel and placed in cool, dark closet.
