Balladine Ale

My standard ale. The brown sugar gives it a slightly rummy taste
like Bass. Has good head retention and tastes very good. I think the decoction mash gives a little more malty taste and a couple of points more SG. Could be done without the decoction, just heating on stovetop.

Brewer:	Ben Jones		Email:	-
Beer:	Balladine Ale		Style:	English Pale Ale
Type:	All grain		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	42 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.8% v/v (4.5% w/w)
Water:	Brita filtered tap water with 1 TBSP Burton salts added to 7.5 gal used for mash and sparging.
Grain:	8 lb. British pale 8 oz. Wheat malt 8 oz. American crystal 40L
Mash:	70% efficiency
	Add grist to 9 Qt 135 deg water to get 122 deg. Rest 20 min. Add 4.5 Qt boiling water and adjust to 150 deg. Rest 20 min. Stir and remove 1/4 of mash. Heat that decoction to 158 deg and rest 15 min. Boil the decoction 15 min and add to mash. Adjust to 158 deg. rest 20 min. Heat to 168 deg. Rest 10 min and sparge.
Boil:	90 minutes	SG 1.044	6.5 gallons
	1 lb. Brown sugar
	Irish moss added for last 30 min of boil.
Hops:	1.0 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Fuggles (4.75% AA, 15 min.) .5 oz. Northern Brewer (aroma)
Yeast:	WYEAST London Ale yeast in a 1 pint starter.
Log:	Fermented in cellar at approx 60 degrees. 5 days in open primary and then racked to carboy for secondary fermentation of 2-3 weeks.
Carbonation:	Add 3/4 cup corn sugar, dissolved in 1 pt boiling water and bottle.
Tasting:	This is pretty much my standard ale. The only variations I do is the hop varieties, depending on what I can get.

Recipe posted 02/11/99.