. Selections@$@5@P@@P@@P@Q@<@ffffff@Table SugarR@Rye Bitter@N@zG?K7A?>@?@P@[_$u@@@?EE. Ingredients ffffff'@^@Y@?^@T@Pale Malt, Maris OtterMaris OtterUnited KingdomPremium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.@@S@t?0@ Liquid Extract$@R@.@?@@O@Rye MaltUSAdds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavor Must limit to 10-15% fo the mash as it tends to produce "stuck" mashes.@@uCy 5@{Gzt?0@A@N@?Fuggles@@United KingdomUsed for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's AleD4h5@??A@4@?Fuggles@@United KingdomUsed for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's AleI$!@??A@?Fuggles@@United KingdomUsed for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale??West Yorkshire Ale Wyeast1469@Q@P@R@bitters, ESB, mild alesPWS?@??@p= ף?S㥛?T㥛 ?x&1?ffffff@ffffff@9@D@@0@English Pale AleSpecial/Best/Premium BitterBAroma: The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed. Appearance: Medium gold to medium copper. Good to brilliant clarity. Low to moderate A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Originally a draught ale served very fresh under no pPale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examplFuller's London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Youngs Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island HoBJCP 2008Single Infusion, Medium Body, Batch Spargec@R@b@@e@Simple single infusion mash for use with most modern well modified grains (about 95% of the time).333333?@R@V@j@I.ud@Mash Inw@c@@N@c@T@b@333333?Y@[_$u@{w#,@`@@N@Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort.Y@@