How To Brew ENGLISH PALE ALE - Or MAYBE NOT?? | HERITAGE Malts

Описание: 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!
-------------------------------------------------------
MARK'S BREW JOURNAL: https://amzn.to/3JU5hmJ
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11
-------------------------------------------------------
MERCH STORE:https://theapartmentbrewer-shop.fourt...
-------------------------------------------------------
SUPPORT ME ON PATREON:   / theapartmentbrewer  
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm...
-------------------------------------------------------
NORTHERN BREWER: https://www.northernbrewer.com/?utm_s...
-------------------------------------------------------
MOREBEER: http://www.morebeer.com/index?a_aid=a...
-------------------------------------------------------
GRILLAHOLICS (10% off): https://www.grillaholics.com/?ref=xEv...
-------------------------------------------------------
MY CAMERA: https://amzn.to/3fxboAQ
MY MICROPHONE: https://amzn.to/3tAGXlq
-------------------------------------------------------
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
-------------------------------------------------------
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
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
#english #pale #ale #crisp #chevalier #heritage #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain