With the American Pale Ale judged a success at a barbeque, I wanted to make a beer in a similar vein but with different hops.   Using a traditional English variety & an equally traditional German aroma hop I gave the beer a little more colour & body with the addition of some crystal malt.

Mash - 1 hour, 67°C, 20 litres

1 teaspoon of citric acid

4 Kg pale malt

200g crystal malt

Boil 1 hour

Goldings hops: 30g at start of boil, 20g after 30mins & 10g after 45mins.

Hallertau hops: 10g at start of boil, 20g after 30mins & 30g after 45mins.

Using the very handy recipe formulator, the alcohol level should be around 4.9% & bitterness at 53 IBUⁱ

Verdict on bottling: A golden beer with a more earthy hop flavour & aroma than the American Pale Ale.

Verdict after 1 week in the bottle: Still a little sweet.   Has cleared very quickly.   Some DMS flavour - I think I need to boil a little longer & see if I can cool the wort quicker.

Verdict after 4 weeks in the bottle: The beer has dried out nicely, with no residual DMS flavour at all.   Superb clarity.   A good hoppy flavour & a good experiment to see the difference between hop styles with the American Pale Ale.   I am very pleased with this one.