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.

Clean Out the Closet

back to search Back to Search  Style Details 

Clean Out the Closet

back to search Back to Search  Style Details 

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

American Pale Ale


Here's the final results of my latest batch. Actually it turned out very good. Nice and dark but no heavy burnt taste. It probably could have used a little more hops, or maybe fresher hops. The alcohol content is rather low and the flavor is excellent, good head too. This beer takes on a decidedly bitter taste when overchilled. Best consumed cool but not cold.


  • 1/4 lb. Munton's Crushed Crystal 2-row Malt
  • 1/4 lb. Roast Barley Crushed
  • 1/2 oz. Willamette Hops Pellets (boiling)
  • 1/2 oz. Northern Brewer Hops Pelletts (finishing)
  • 2 lbs. Laaglander Dark Dried Malt Extract
  • 1 packet Canadian Ale yeast this came with an Ironmaster Canadian Ale Kit
  • 1 packet Irist Stout yeast this came with a Mountmellick Irish Stout Kit
  • 1/2 to 3/4 cup of corn sugar

Click to Print Recipe


What I did: Placed Munton's & Roast Barley in grain bag and put in pot with 2 1/2 gallons of cold water. Brought water to a boil. Removed grain bag as soon as water started boiling. Added Willamette Hops and Laaglander DME. Boiled for 1 hour. Added Northern Brewer hops and boiled 5 more minutes. Cooled and added to fermenter. Pitched Canadian Ale yeast, oops forgot to rehydrate it first. Waited 3 days, no activity, yeast must have been too old. Repitched with rehydrated Irish Stout yeast which showed good activity within 8 hours. Fermented until done. Bottled with 1/2 cup corn sugar. Aged 2 weeks