English Pale Ale

Recipe: 1HI – 211 pints
Pale Ale Malt: 18.5kg – 40.7 lb
Crystal 150: 1.5kg – 3.31 lb
Amber Malt: 1.0kg – 2.2 lb
Mash Temperature: 66.5°C for 70mins – 152°F
Additional Ingredient: 40g Gypsum (for calcium ions) – 1.41 oz
Copper Boiling: 75mins total
Challenger: 60g at start of boil – 2.12 oz
Bodacea: 40g after 30mins – 1.41 oz
Fuggles: 50g 10mins from end – 1.76 oz
Target: EBU 35 Bitterness
Sparge: at 78°C – 172°F

Cool and pitch @ 20°C
Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz)

1 US barrel = 119 litres
1 barrel = 166 litres.
Please multiply all ingredients by 1.66 to make a 1 barrel brew.

 

 

English Brown Ale

Recipe: 1HI – 211 pints
Pale Ale Malt: 17.5kg – 38.58 lbs
Crystal 150: 1.5kg – 3.31 lbs
Black Malt: 2.0kg – 4.41 lbs
Torrified Wheat: 0.5kg – 1.10 lbs
Mash Temperature: 67°C for 70mins – 153°F
Additional Ingredient: 40g Gypsum (for calcium ions) – 1.41 oz
Copper Boiling: 75mins total
First Gold: 60g at start of boil – 2.12 oz
Fuggles: 50g at start of boil – 1.76 oz
Target: EBU 25 Bitterness
Sparge: at 78°C – 172°F

Cool and pitch @ 20°C
Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz)

1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew.

 

English Porter

Recipe: 1HI – 211 pints
Pale Ale Malt: 17.5kg – 40.7 lb
Black Malt: 1.5kg – 3.31 lb
Crystal 150: 1.2kg – 2.65 lb
Torrified Wheat: 1.0kg – 2.20 lb
Mash Profile: 65°C for 60mins mashing @ 3:1 – 149°F
Sparge: at 78°C – 172°F
Boil: 65mins rolling
Hops Fuggles: 100g (added at start of boil) – 3.53 oz
Late Hops Fuggles: 10 mins from end 50g – 1.76 oz
Copper Finings: Irish Moss 15g – 0.53 oz
OG: 1046
FG: 1010
Yeast Pitching: @ 20°C Safale S04 24g
Fermentation: 20-23°C

Tasting Notes:
English Porter, strong roasted malts, hoppy and slightly bitter with a treacle and coffee after taste.

1 barrel = 166 litres.
Please multiply all ingredients by 1.66 to make a 1 barrel brew.
Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz)

 

English Golden Ale

Recipe: 1HI – 211 pints
Pale Ale Malt: 18.5kg – 40.7 lb
Crystal 150: 1.5kg – 3.31 lb
Amber Malt: 1.0kg – 2.2 lb
Mash Temperature: 66.5°C for 70mins – 152°F
Additional Ingredient: 40g Gypsum (for calcium ions) – 1.41 oz
Copper Boiling: 75mins total
Challenger: 60g at start of boil – 2.12 oz
Bodacea: 40g after 30mins – 1.41 oz
Fuggles: 50g 10mins from end – 1.76 oz
Target: EBU 35 Bitterness
Sparge: at 78°C – 172°F

Tasting Notes:
A true golden ale, hoppy and slightly bitter with a slightly sweet after taste

1 barrel = 166 litres.
Please multiply all ingredients by 1.66 to make a 1 barrel brew.
Yeast Muntons premium Gold 4 x 6g sachets (0.2oz)

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