How To Brew ENGLISH PALE ALE - Or MAYBE NOT?? | HERITAGE Malts
Channel: TheApartmentBrewer
Date: 2022-04-25

In this brew I used Crisp Chevalier Heritage malt for the first time in an attempt to make a beer similar to Ipswich Ale, but not everything went to plan. Learn from my mistakes from brewing with this ingredient!
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Recipe for 5 gallons, your efficiency may vary:

English Pale Ale

4.1% ABV          29 IBU

10 lb Crisp Chevalier Heritage Malt (93%)
0.5 lb Torrified wheat (4.7%)
0.25 lb Fawcett Medium English Crystal (2.3%)

Single Infusion Mash at 150 F (65 C) for 90 min

Water (ppm): Ca: 68, Mg: 6, Na: 27, SO4: 81, Cl: 79, HCO3: 70
Add 3g Gypsum, 2g Epsom, 5g CaCl and 3g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.

60 minute boil
60 min - Add 1.5 oz (42g) East Kent Goldings (5.6% AA)
0 min - Add 0.5 oz (14g) East Kent Goldings

OG: 1.046 

Yeast: Wyeast 1098 British Ale

Ferment at 62-65 F (16-18 C) for 10-14 days followed by a diacetyl rest at room temperature for 2-4 days

FG: 1.014
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0:00 Intro Skit
1:45 Intro and Welcome
2:22 Beer Description and Approach
5:00 New Brew Journal
5:49 Recipe
8:19 Brew day
11:02 Fermentation Plan
14:11 Fermentation Follow-Up
14:25 Pour and Tasting Notes
18:03 Why this beer sucks and how to avoid that
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