×
AD BLOCKER DETECTED:

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.

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

American Pale Ale

Description:

I just wanted to pass along some comments on the first of a series of pale ales that I'm brewing in an attempt to hone my mashing/brewing technique. This beer came out pretty good and I would only change a couple things.

Beautiful deep golden color, chill haze, medium bodied, mild hop bitterness, very hoppy aroma and flavor (citrusy!), mild malty finish.

I presume the chill haze is to be expected with a single infusion of klages. A brief protein rest might "clear" this up, but I don't want to hurt the body. I would boost the bittering hops a little and slightly decrease the amount and duration of dry-hopping (maybe 0.5 oz for 1 weeks). I also plan to use gelatin for clarification in future batches. The big deficiency from my perspective is maltiness---maybe a half pound of aromatic would make things come alive a little. Any suggestions are welcome.

Note: I have already brewed pale #2 and, of course, I changed too many damned variables at once to determine the predominant influences. Oh well, I have the rest of my life to work out the details. I made some of the changes noted above, substituting toasted malt for aromatic (use what you have), and threw in a half pound of malted wheat just for fun. Mash-in stabilized at 125 F and I immediately heated to rest @ 140 F for 30 min, then on to 156 for 1 hour. Perhaps this brief stint in the protein-rest range will aid in clarification. I also made the classic mistake (read: adventure) of using a different yeast. I bought Wyeast 1084 Irish Ale for an oatmeal stout and then chickened out because I had no 6-row to aid sparging---couldn't let that precious yeast go to waste, so it ended up in pale ale #2. Any ideas what I will end up with here? Brewing in style is over-rated anyway. ;-) The Irish is presently CRANKING away @ 64 F.

Ingredients:

  • 9.0 lbs US 2-row
  • 1.0 lbs 40L crystal
  • 0.5 lbs cara-pils
  • 1.0 oz BC Kent Goldings pellets---60 min
  • 0.5 oz " 40 min
  • 0.5 oz " 20 min
  • 0.5 oz " 5 min
  • 0.5 oz " steep for aroma
  • 1.0 oz " dry-hop, 3 weeks in secondary
  • Wyeast 1028 London Ale

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 1 week
Secondary Ferment: 3 weeks

Click to Print Recipe

Procedure:

Single Infusion
3.5 gallons
65 min @ 68 C (154 F)
Mashout: Infused additional 1.5 qts. Held 10 min @ 76 C (169 F)
Sparge: Recirculated about 15 qts. Collected 6.5 gallons over 1 hour period
Ferment: 1 week primary, 3 week secondary, 20 C (68 F)
Force-carbonated in keg

Source:

spacer