English Pale Ale

English Pales are not that bitter. There is more emphasis on the Malt which tends to have caramel and roasted notes. Traditionally these beers are poured from cask, usually flat without any CO2. If you're serving this beer at home we encourage you to only carbonate around 6-8 psi to have a true English Pale Ale experience.
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• Add all steeping grains to steeping bag and steep as per your
  preferred steeping method. Generally, 155-160 F for 30
  minutes.
  
• Remove grains, sparge with 8 Oz. of 170*F water, bring to boil
  then turn off heat, and add extract.
  Once extract is amply mixed, bring back to a boil.
  
• Once water comes to a boil, add bittering hops and start the 60
  min. clock.
  
  
• After flame out cool wort to 85-80 F, transfer to fermenter &
  add cool water to bring total volume to 4.2 Gals. ( the addition of
  cool water should bring Temp down to pitching Temp (68* F)
  
  
• After Fermentation.... let sit on trub for 3-4 days then bottle.
  
• Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  
• Condition in bottle for 4-5 weeks, timing is somewhat flex able.