Here we share the recipe we use to make our wort kit British Ale. Feel free to try it for yourself.
A Pale Ale brewed in the classic British style. It is malty with firm bitterness at the same time making it nicely balanced. It has been bittered using Warrior hops, and generous amounts of Fuggles, East Kent Goldings and Willamette have been added for flavour and aroma.
- Australian Pilsner Malt – 2.44kg (45.11%)
- Australian Pale Malt – 2.44kg (45.1%)
- Light Crystal Malt – 0.27kg (4.9%)
- Medium Crystal Malt – 0.27kg (4.9%)
2. Mash Schedule
- Heat 30 litres water to 68 degrees Celsius.
- Dissolve 5.3g Calcium Sulphate, 1.0g Calcium Chloride, 1.7g Calcium Carbonate and 2.3g Magnesium Sulphate.
- Mash at 66 degrees Celsius for 60 minutes followed by a stirred ramp to 77 degrees Celsius.
3. Boil – 60 Minutes
- Warrior (15.4%) – 14g @ 60min (28.2 IBU)
- Fuggles (10.4%) – 12g @ 2min (3.0IBU)
- EK Goldings (12.3%) – 12g @ 2min (3.5IBU)
- Willamette (6.3%) – 2.5g @ 2min (0.4IBU)
- Kettle Finings: One half Whirlfloc tablet or 2.5g GelBrite, 10 mins from end of boil
- Yeast Nutrient: 1tsp, 10 mins from end of boil
Pitch a good, healthy quantity of American Ale Yeast, eg: Fermentis US-05 or Wyeast 1056. Ferment at 18-20 degrees Celsius and expect an FG of approximately 1.012.