Fully Monty British Ale

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Dennis Collins of Knoxville, TN won a gold medal in Category #8: English Pale Ale during the 2014 National Homebrew Competition Final Round in Grand Rapids, MI. Collins’s English Pale Ale was chosen as the best among 270 final round entries in the category.

To see other winning homebrew recipes from the 2014 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Fully Monty British Ale | Special/Best/Premium Bitter

Ingredients

  • For 6.5 Gallons (24.61 L)
    • 8.0 lb (3.63 kg) Fawcett Pearl malt
    • 1.0 lb (0.45 kg) Vienna malt
    • 1.0 lb (0.45 kg) CaraRed® malt
    • 1.0 lb (0.45 kg) 60° L crystal malt
    • 8.0 oz (227 g) 20° L crystal malt
    • 8.0 oz (227 g) wheat malt
    • 1.0 oz (28 g) Wye Challenger pellets, 8.2% a.a. (60 min)
    • 0.75 oz (21 g) E.K. Goldings pellets, 4.5% a.a. (15 min)
    • Wyeast 1028 London Ale yeast (1.5 L starter)

    Specifications

    • Original Gravity: 1.053
    • Final Gravity: 1.01
    • ABV: 5.64%

    Directions

    1. Mash at 152° F (67° C) for 60 minutes.
    2. Primary fermentation for 14 days at 68° F (20° C).
    3. Secondary fermentation for 14 days at 68° F (20° C).
    4. Forced CO2 to carbonate (2.3 vol).