Evanston on Trent Pale Ale

Source: Don Kucera & Chris Thomas
Recipe added: 07/06/97
Email: cdt@casbah.acns.nwu.edu

This is a great, very drikable beer and is close to Bass except a bit fresher. Excellent hop flavor but not overwelming. Carbonation is appropriate for an English bitter but not excessive. The color is perfect thanks to English cara-pils. The only problem with this beer is an unwanted chill haze...you might want to increase the clarifiers.

Specifics

Recipe type: All Grain
Batch Size: 5 Gallons
Starting Gravity: 1.025
Finishing Gravity: 1.020
Time in Boil: 60
Primary Fermentation: 3 days
Secondary Fermentation: 10 days
Additional Fermentation: 2 Weeks+ in Bottles

Ingredients:

8 lbs. English 2-row Pale Malt
1 lb. English Mild Malt
1/2 lb. English Cara-Pils
1 1/2 tsp Gypsum
1 3/4 oz Fuggles Hops
1 oz Kend Goldings Hops
1/4 tsp Irish moss
London Ale Yeast

Procedure:

Use one step infusion mash with 2.5 gal. water and gypsum for 60 min. Sparge to obtain 5.5 gal of total wort. Bring wort to boil. Add 1 1/2 oz Fuggles hops + 1/2 oz Goldings. After 30 min. add 1/4 oz Goldings. After 45 min. add 1/4 oz Fuggles + irish moss. After 55 min. add 1/4 oz Goldings. After 60 min. Cool rapidly. Pitch yeast. Ferment for 3 days in carboy; rack and ferment for another week. Prime for bottling with 1 cup of corn sugar.

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