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Beer Style: American Pale Ale  (10A)
Recipe Type: all-grain
Yield: 5 US gallons

American Pale Ale


This beer came out well balanced.I was impressed with the pale ale malt.The rye added a nice dry finish..almost a third dimension of flavor with the sweetness of malt and bitterness of the hops.


  • 8 lbs Gambrinus Pale Ale malt (organic)
  • 2 lbs Rye flakes (organic)
  • 2 oz Hallertauer @ 7.6%
  • 2 oz Cascade @9%
  • Irish moss
  • Wyeast 1056 (1 qt starter)

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.014
Alcohol by Vol: 6.81%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Strike 2.5 gal @132f...Add all malts.Rest @122F 30 mins...Add quarts of boiling water till 158F is reached. Rest 30 mins or till starch conversion. Mash out to 168 using more infusions of boiling water( pints).Sparge @168 to collect 6 gallons.Boil 90 mins adding
@90 1oz Cascade
@60 1oz Hallertauer
@20 1oz Hallertauer and Irish moss
@10 wort chiller (if you use one)
@5 1/2oz Cascade
Chill and transfer to primary. Pitch yeast starter @75 F. Ferment @ 64 to 70F.After 7 to 10 days transfer to secondary adding 1/2 oz Cascade. Bottle after 2 weeks with 3/4 cup dextrose.