We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

simple pale ale

back to search Back to Search  Style Details 

simple pale ale

back to search Back to Search  Style Details 

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

American Pale Ale


Pours a rich cooper color with an amber tint and a thick slightly off white head. Smells piney with a hint of citrus and a little earthy. Taste slight malt at start but quickly overpowered by hops. Hops taste alot like they smell and a little grassy. Slightly layered hop profile. Mouthfeel is light and crisp, not as dry as I hoped for. Think that can be fixed that with some sugar at end of boil.
srm:12 ibu:60


  • 3# extra light dme
  • 3.3# pilsen lme
  • .5# 40L crystal malt
  • 1 oz. Simcoe 12.2 AA
  • 2 oz. Perle 8 AA
  • 1 tsp. Irish moss
  • 750 ml starter of white labs california ale yeast.
  • 3.5 oz. Priming sugar for bottling

Additional Instructions

Primary Ferment: 7 days @ 66F
Secondary Ferment: 21 days @ 62F

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.012
Alcohol by Vol: 5.76%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Batch size 5.5 gals 60 minute boil. Heat 6.5 gals water to 160F. Steep crystal malt for 20 minutes. Remove grain sack and bring to a boil. Turn down heat and add dme and lme. Stirring constantly to avoid burning extract on bottom of kettle. Bring back to a boil and add .75 oz. Simcoe hops. Add 1 oz. Perle at 20 minutes left in boil. Add 1 tsp. Irish moss at 10 minutes left in boil. Add 1oz. Perle and. 25 oz. Simcoe at 5 minutes left in boil. Chill rapidly to 70F, areiate and pitch yeast. 1 week primary, 3 weeks secondary, and 2 weeks in bottles. Carb around 2.4, close to 3.5 oz. Priming sugar