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Brewing Pale Ale

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Greetings fellow quaffers (and quafferettes????)

 

 

 

Coupla questions re Pale Ale brewing

 

 

 

What is the optimum temperature at which the brew should be fermented? I know a range is recommended, but is there a BEST temp to brew the good drop?

 

 

 

What alcohol % are people getting with their Pale Ale brews?

 

If you follow the instructions on the can precisely, what alcohoil % should we expect?

 

 

 

Your advice would be appreciated.

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The best temp for fermentation is a matter of personal preference. Aroma and flavour changes with temp. I prefer to brew ale style beer at the 21-22C mark (normally pitch the yeast at around 25 and allow the brew to drop to 21-22 over the first day)...at this temp the Pale Ale Hombrew takes about 7-8days to achieve FG.

 

 

 

Our commercial Pale Ale fermentation is complete in 4 days at a temp below 20C (our Masterbrewers like to keep the exact temp a secret).

 

 

 

The hombrew recipe recommends (1kg BE#2) or (500g LDME + 250g dextrose/sugar)...with the use of priming sugar an alcohol level of approx 4.5% should be achieved.

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My Pale Ale would not go below s.g.1010. Is this normal for the Pale? I used brew enhancer no. 2 as recommended. Looked brewed going into the bottle so I guess everything is fine. My draught brews usually get to 1.005.

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Hi Stefan

 

 

 

My Pale finished @ 1010 using Brew Enhancer 2 too so that sounds as though it must be near the mark ... or at least for 2 independent brewings.

 

 

 

Lets hope it tastes as good as it smells.

 

 

 

Cheers

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