Who came up with this beer style name, it might have made sense to consumers when it originated, but lately it causes more confusion than anything. Yes it’s special, but no it’s not bitter! Breweries are often renaming the style to Pub Ale or English Pale Ale. The style is notable for low hop bitterness, the flavours and aromas from the hops used will lean more into floral and tea than pine or citrus.
Sarah McCambridge is taking over supplying the recipes in our newsletter for the remainder of the year. Sarah is a brewer at Blindman Brewing and does lots of recipe development on their taproom focused test system. Sarah came up with the recipe for the Cascadian Dark Ale DIPA that won a gold medal at the Alberta Beer Awards. She is also a cherished member of the Hamill and Red Shed family.
Vital Statistics:
ABV: 5.2% SRM: 9 IBU: 30 OG: 1.053 FG: 1.013
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 73% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 11L |
Volume of Mash Water: 535 hL |
|
|
Volume of Sparge Water 725L |
||
|
Amount in KG |
Amount in KG |
|
|
Whisky Jack – Red Shed (87%) |
3.75 |
178 |
|
Amber - Red Shed (9%) |
0.4 |
18 |
|
Caribou – Red Shed (5%) |
0.17 |
9 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Fuggle AA 45% |
60 Minutes |
20 |
0.035 |
1.78 |
|
EKG AA 5% |
10 Minutes |
5 |
0.024 |
1.217 |
|
EKG AA 5% |
WP |
5 |
0.022 |
1.014 |
Yeast: Escarpment Labs English Ale I
Strike Water Temperature: 74°C
Water Profile: Burton on Trent
Mash Rest Temperature: 65°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
· Heat strike water to 74c
· Add all malt and brewing salts to strike water
· Adjust mash ph with appropriate acid to reach desired brewing target
· Mash rest temp 65c for 1 hour. Confirm with iodine test
· Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
· Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
· Boil target volume of wort. Length 70 min
· Add Fuggle at 60min
· Add EKG and Whrilfloc or Irish Moss at 10min
· Add Second addition of EKG at Whrilpool/steep
Cooling:
· Rapidly cool the wort with an ice bath or through a heat exchanger
· Add lightly diluted Yeast Lightening
Fermentation:
· Collect cooled wort into fermentation vessel
· Add oxygen through carb stone or by rapidly shaking volume
· Pitch English Ale I at 18c
· After 2 days up fermentation temp to 22c
· Allow beer to ferment until 3 days of same gravity reading
· Proceed to packaging in either canning, bottling or kegging
· Enjoy this beer at 2.6 volumes of CO2