Revealed to be part of a larger experiment, the immediate focus of this English Pale Ale brew was to gain a better understanding of some key malts. This beer was a quickly planned recipe to start a brewing cycle and get some separate insights along the way. Watch this video about Mike’s English Pale Ale Malt Experiment:

Malty English “Pale” Ale Recipe

Mike brewed this beer to have something that was in the style of an English Pale Ale that was easy drinking and showcased some malts.



10 pounds Munton’s pale malt
1 pound Munich Type I malt (7°L)
1 pound Medium Crystal malt (~60°L)


2 ounces of East Kent Goldings (EKG) hops – boiled for 60 minutes


White Labs WLP007 Dry English Ale Yeast


Mashed at 150° F for one hour. Boiled for one hour. Chilled to 65° F and fermented for 10 days at basement temperatures, using a Brew Belt when the activity was slowing down around day 4.

How About Those Tasting Notes?

Appearance: The color was a dark copper, almost to the point of amber. It was a bit cloudy from the keg.

Aroma: On the nose, very bready and sweet caramel notes, maybe brown sugar.

Flavor: It tasted very rich and malty. Strong Munich malt notes. The caramel sweetness pulls through into the flavor. The biscuit note and the Crystal note was very present.

Mouthfeel: The body was medium-full.

Overall Impression: This beer wasn’t to style and brewed to experiment with malts and, as we learned at the end of the video, a part of a larger experiment to learn more about treating our tap water. He added 10 grams of Gypsum to 12 gallons of water and some lactic acid to the mash water to get the pH in the proper place.

Stay tuned for the larger results of the bigger experiment.