Archive for May, 2012

PM#1 – Krook’s Pale Ale

This is my first recipe using Amber Malt. I want this to be a super malty beer with just a little hop character. I’m using Nottingham yeast which is pretty clean but (to my palate at least) shows a little “English” character and attenuates well.

This is also my first partial mash. I’m using John Palmer’s directions for partial mashing in “Brewing Classic Styles”. John advises heating the strike water to 74°C before doughing in and settling on a mash temperature of around 68°C. Lost a couple of degrees after 30 minutes but applied heat and gave the mash a good stir.

I’m only using half a kilo of base malt for this beer but I need the diastatic power of the base malt in order to convert the amber malt. I’ll ramp up the amount of base malt I use in future brews.

Category: Extra Special/Strong Bitter (English Pale Ale)
Recipe Type: Partial Mash
Batch Size: 19 L
Volume Boiled: 12 L
Mash Efficiency: 72 %
Total Grain/Extract: 3.33 kg
Total Hops: 78.0 g

Original Gravity: 1.055 (1.048 – 1.060)
Terminal Gravity: 1.013 (1.010 – 1.016)
Color: 12.43 °SRM (6.00 – 18.00 °SRM)
Bitterness: 37.0 IBU (30.00 – 50.00 IBU)
ABV: 5.5 % (4.60 – 6.20 %)


  • 0.23 kg Crystal 30
  • 0.5 kg Maris Otter Pale Malt
  • 0.17 kg English Amber Malt
  • 0.11 kg Crystal 100
  • 2.2 kg Dry Light Malt Extract
  • 0.115 kg Dry Wheat Malt Extract
  • 50 g East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
  • 28 g East Kent Goldings (Pellets, 5.00 %AA) boiled 5 min.
  • Yeast: Danstar Nottingham


Targets Spitfire ale: FG: 1.011-1.014, SRM: 14, OG: 1.052-1.055, IBU: 35: ABV: 5.2%

Forgot to add Whirlfloc so not sure how this is going to turn out. Planning on doing secondary to give it the best chance of clearing.

13/06/2012 – Bottled using 125g corn sugar. FG: 1.012. Sample tasted excellent.

22/10/2012 – As delicious as this beer turned out, I still have a few bottles left. It’s very, very malty. Almost veering into chocolate territory. Nice level of bitterness giving a dry finish. Definitely a very balanced beer though I think I would reduce the amber malt slightly next time.

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