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Little Coal Creek Pale

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Little Coal Creek Pale

back to search Back to Search  Style Details 

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

American Pale Ale


Nice light color easy drinker for a summers day. Great mouth feel with enough hop presence to make everyone happy. This beer turned out absolutely great. I made it for an experiment to see how different it could be with a little bit of dry hopping. I split the 10 gallons of wort into 2 separate carboys. One was dry hopped and the other was not. 43 IBU, 10 SRM, and 5.5%ABV.


  • 19 lbs Pale Malt (2 row)
  • 3 lbs Crystal Malt 40L
  • 1.5 lbs Cara-Pils/Dextrine
  • 2oz Pearle 8% @ 60 min
  • 1oz Magnum 20% @ 10 min
  • 1oz Cascade 5.5% @ 5 min
  • 1oz Cascade 5.5% @ 0 min
  • 2 Whirlfloc Tablets at 10 min
  • Yeast Starter of Wyeast 1056
  • Dry Hop 1oz Pearle 8% for 5 days into one of the two carboys

Additional Instructions

Primary Ferment: 7 days @ 67*F
Secondary Ferment: no secondary for carboy 1. carboy 2 transferred t

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.014
Alcohol by Vol: 5.5%
Recipe Type: all-grain
Yield: 10.00 US Gallons

Click to Print Recipe


Add 29.5 qt water at 172*F to grains. Mash/infuse at 154 for 60 min.

Batch sparge a total of 35qt water at 170. (Drain/cycle runnings until the liquid runs at least mostly free of particulate. Drain off initial running from the infusion and then top back up with water. Mash again-re establish grain bed - drain - start again until you have collected a total of 12.5 gallons wort. The runnings should be nearly clear by the end of batch sparging)

Bring the 12.5 of gallons wort to a full boil. Start 90 minute boil.

Begin hop and adjunct additions at 60 minutes left. For the final hop addition at 0 minutes - turn off the heat and add the hops to sit for 5 min before cooling.

I cooled the wort through a plate chiller and separated it into 2 6 gallon carboys.

After fermentation I transferred the beer into 2 kegs and allowed it to sit in the refrigerator for 2 months before serving. Last step not really necessary but it really helped smooth out any rough edges and left it with a nice crispy light feel.