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Archive for October 24th, 2011

English Ale #21

Posted by Maggie on October 24, 2011

I have a vomiting child at home so, well, I might as well make beer!  I am going to try White Lab’s WLP002 English Ale yeast.  It is described as creating a somewhat sweet beer.  That sound good to me.  Dry wine and sweet beer.  I am using Munich and Vienna Malt, Pilsen dry malt extract, and just a little Cascade and Hallertau.  I hope to get a nice, mild, pale ale.   We’ll see.  This is for a three gallon batch:

  • 3/4 lb organic Munich malt
  • 1/4 lb Vienna
  • 3 lbs Pilsen DME
  • 3/4 oz Cascade at 1 hour
  • 1/4 oz/ Hallertau at 5 minutes
  • WLP002 English Ale Yeast

Instructions: Bring 2.5 gallon of water to 170F.  Add grain in a cloth bag.  After soaking the grain for 40 minutes at 170 F or less, remove.  Bring to a boil.  Add DME.  Add first hops batch.  Boil for one hour, adding second hops batch five minutes before completion.  Put pot in the sink full of cold water and ice.  There is probably about 2 gallons in the pot now due to the boil.  Cool to about 100F.  Poor into sterilized carboy.  Add about one more gallon of cold water to the carboy to get three gallons total.  Add yeast.  Put on a airblock, cover with a dark cover (I use an old sweater), and put somewhere that is at least 70F (depending on your yeast).  


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