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A long time ago, when England was colonizing India, there was no way to keep British brewed pale ale from spoiling on the long, hot voyage by sea from England to India. The solution was to raise the alcohol level and to increase the amount of hops in the brew, hops being a natural preservative. The ale was shipped in oak casks which lent the beer a fine oakey aged flavor. Revived as a "style" of beer, it is the beer of choice for "hop heads". Here's my best shot at it...
Protein Rest, 120 deg F, 20 min
Sac Rest, 142 deg F, 90 min
Sac Rest, 152 deg F, 20 min
Mashout, 168 deg F, 15 min
All-Grain Recipe, 10 gallon batch (Infusion Mash method)
O.G. = 1.060, F.G. = 1.010, ABV% = 6.7, Wyeast 1056 (Chico) or 1338 (European Ale), IBUs = 50
Grainbill
- Marris Otter Pale Malt, 18 lbs
- Gambrinus Pale Malt, 6 lbs
- Crystal Malt 20L, 1 lb
Hops
- Cascade, 8.3% AA, 2.0 oz, whole plug, 60 min
- Cascade, 8.3% AA, 2.0 oz, whole plug, 40 min
- K. Goldings, 5.5% AA, 2.0 oz, whole plug, 20 min
- K. Goldings, 5.5% AA, 2.0 oz, whole plug, 2 min