The American Pale Ale is a light bodied and refreshing ale with a strong hop character. This version of a Pale Ale forgoes the 60 minute hop addition, and replaces it with a larger hop addition at 20 minutes. This reduces the length of time that the hops are being boiled, which can result in some vegetative and grassy off flavors that could become apparent in an otherwise subtle beer.
Batch Size: 5.5 gallons
- 10 lbs. Pale Ale Malt
- 2 lbs. Crystal Malt 40L
- 2 oz. Cascade Hops
- 3 oz. Centennial Hops
- 2 oz. Citra Hops
- American Ale Yeast (Wyeast 1056)
- 5 oz. Corn Sugar (bottle conditioning)
- Mash in with 5 gallons of 156 degrees Fahrenheit water to reach a mash temp of 148 degrees Fahrenheit. Mash for 1 hour. Sparge with 5 gallons of 168°F water.
- Boil for 1 hour, adding 2 oz. each of Cascade and Centennial hops when there is 20 minutes left to the boil. With 5 minutes left to the boil, add the remaining 1 oz. of Centennial.
- Ferment with American Ale Yeast for two weeks at a temperature between 65 degrees Fahrenheit and 70 degrees Fahrenheit.
- Once primary fermentation is complete, dry hop with 2 oz. of Citra hops in a muslin or nylon bag for three days.
- For bottle conditioning, prime with 5 oz. of corn sugar
For extract versions, replace the Pale Malt with 7.5 lbs of Pale liquid malt extract, and steep the Crystal Malt in 150°F water for 20 minutes, before adding the extract.
More from The Homebrewer’s Handbook
Excerpted with permission from The Homebrewer’s Handbook: An Illustrated Beginner’s Guide by Matthew Schaefer. Copyright 2014 by Skyhorse Publishing, Inc.