This was the first all-grain beer I ever brewed. The recipe comes from Zymurgy Vol. 18 No. 4, the 1995 Great Grain Issue. If you’re a fan of super-hoppy American IPAs, this will be somewhat different. It’s more in the traditional English style. You can definitely switch the dry hops for American hops if you prefer, and feel free to up the bittering hops if that’s your taste. Either way, this is a pretty simple batch to brew for your first effort. The recipe is for 5.5 gallons in the primary, which will leave you with 5 gallons in the end.

The Nottingham ale yeast called for is a really good strain for this style, and because it’s dry, it’s simple to use. I like to keep a few packets of it around for emergencies, too, as it’s fairly neutral tasting. White Labs Dry English Ale is a good alternative if you’d rather use liquid yeast. You’ll get more fruity esters from the White Labs, so it’s up to you.

Target O.G.: 1.062
Target F.G.: 1.018 

Ingredients:

10 lbs pale ale malt
1 lb 20° L crystal malt
1 oz Chinook hops, 12.8% alpha acid (75 minutes)
2 oz Irish Northdown or Northern Brewer hops, 9.4% alpha acid (30 minutes)
1 oz Kent Goldings hops, 5.5% alpha acid (dry)
½ oz Hallertauer hops, 4.1% alpha acid (dry)
2 packets Nottingham ale yeast, hydrate before pitching

Procedure

Use a single-step, infusion mash at 155° F for 60 minutes. Using 12 quarts of water at 170° F should be about right — if you’re off by a degree or two, don’t worry about it. Sparge to a volume of 6.5 gallons, and boil for a total of 75 minutes, adding the Chinook hops at the start of the boil followed by the Northdown/Northern Brewer hops after 45 minutes. Chill wort to below 70° F, transfer to primary fermenter, and pitch yeast.

When fermentation has nearly finished, rack beer to secondary fermenter, and add dry hops (I recommend using a hop bag). After about a week in the secondary, bottle (use ½ cup priming sugar to carbonate) or keg, wait another week (2 if priming), and enjoy!