Extra Pale Ale, also known as extra special bitter, it indicates a higher %ABV than a standard pale ale and will often have a stronger hop flavor. In matters of beer, it’s often best to investigate through imbibing.
5 Gallon yield, malt extract recipe
8 lbs Pale LME
12 oz. Caramel Malt 20L, milled (for steeping)
1 oz. Centennial hop pellets for bittering (AA=8%), boil 60 minutes
1 oz. Mt. Hood hop pellets for flavor, boil 20 minutes
1 oz. Amarillo hop pellets for aroma, add at end of boil
California Ale Yeast (White Labs #WLP001) or your favorite ale yeast
Heat 2-3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the Caramel Malt for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extracts until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the ounce of Centennial hops. When there are 20 minutes remaining, add the Mt Hood hops. At the end of the boil, add the Amarillo hops and cool to 80 degrees or less. Top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 68-72 degrees Fahrenheit.
O.G. = 1.054-1.056
F.G. = 1.012-1.014
ABV = 5.5%