The oldest operating brewery in South Dakota, Firehouse Brewing Co. in Rapid City shares their recipe for an English pale ale brewed with biscuit and dark crystal malts balanced by Fuggle hops.
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Firehouse Brewing Co. Swarthy Beaver English Pale Ale | Extra Special/Strong Bitter
- 7 lb 2-Row malt
- 0.5 lb Biscuit malt
- 1.1 lb Dark Crystal malt (75/85)
- 13 oz Dark Brown Sugar (whirlpool)
- 1.5 oz Fuggles hops (90 min)
- 1.5 oz Fuggles (15 min)
- 1.0 oz Fuggles hops (whirlpool)
- Irish Moss (15 min)
- Yeast Nutrient (15 min)
- Wyeast 1056 American Ale
- Original Gravity: 1.057 (14 P)
- Final Gravity: 1.008 (2 P)
- ABV: 6.6%
- IBU: 35
Note: This recipe is calculated for a 6 gallon boil with a 5 gallon yield.
Mash at 158° F (70° C) for 50 minutes. Recirculate for 10 minutes. Sparge with 158° F (70° C), or sometimes a tad warmer to preserve more maltiness, for 30-45 minutes.
Boil 90 minutes, following the schedule listed in the ingredients. Whirlpool for 15 minutes.
Ferment at 70° F (21° C) for 1 week or until complete. Age at 36° F (2° C) for 3 weeks.
Keg/bottle, drink, repeat.