MILL RUNNER ENGLISH PALE ALE

STYLE

Pale ales have their roots in the industrial revolution in Britain. Gentler roasting techniques and new types of smokeless fuel meant that for the first time, drinkers were given a choice as to what they wanted their beer to LOOK like, as well as taste like. Using more subtly flavoured malts not only allowed brewers to fine tune the malt backbone of their beers, but also to really open-up an area that may have been somewhat cloudy before: hop flavour.

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GRAINS

  • Maris Otter

    Maris Otter is a cultivar of barley typically kilned to a mid-pale degree. Maris Otter was the result of a selective breeding process in England in the 1960s and since then has dominated as a must-have malt choice in the grist of any English style. Using Maris Otter as the base of your beer expect a red-copper hue with nutty and malty tastes.

  • Pale Ale Malt

    Pale Ale Malt is a lightly kilned two-row barley malt developed during the industrial revolution in England when alternate kiln fuels were developed. Pale ale malt has high diastatic power and contains a high amount of carbohydrates. This malt alone gives a very pale yellow-golden colour with a light, uncomplicated malty taste.

  • Pale Crystal Malt

    Pale Crystal Malt is different from other malts in that most of the sugar content in the grain is readily available before the mash. This gives crystal malt a distinctly sweet flavour even when eaten on its own, uncooked. No surprise then that adding a pale crystal malt will add an extremely sweet malty character that persists into the finished beer. Pale crystal also adds notes of syrup and light honey.

  • Munich Malt

    Munich Malt has its origins in Germany where brewers would kiln the barley to a slightly higher temperature to obtain a slightly darker colour and a much richer malt flavour. Used in conjunction with other malts, Munich malt imparts a rich bready flavour to beer and greatly enhances the malt backbone without adding too much residual sweetness.

  • Rolled Oats

    Rolled Oats are a powerful addition to any brewer’s toolbox. As an unmalted adjunct they carry a large amount of undigested protein that aids head retention and improves the body of finished beer. They are also a natural source of essential trace minerals required by yeast. The flavour impact of oats is subtle (and perhaps obvious) but sits well in almost any style with toasty cereal notes. Inclusion of oats at a high level can impact on clarity and may negatively affect mash viscosity during brewing.

HOPS

  • East Kent Goldings

    East Kent Golding (AA 5-6%) is the ultimate English hop and has been used by almost every British brewery for centuries. Though the bittering power of EKG aren’t great, adding early in the boil lays down a base of strong honey. Adding as a flavour addition opens up a world of flavours that can range from earthy to floral lavender and thyme.