Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons
This beer is an ale, but you lager it in the bottle for an extremely clean taste. You can also keg this ale, but then it would not be bottle lagered and have slightly more ale flavor. I always have it on tap, but it is even better bottle lagered.
Light, refreshing, but plenty of flavor. Nicely balanced between malt and hops.
It is a classic gateway beer, ie. someone who drinks BMC will like this beer, but also anyone who likes an all malt beer. Once they like this beer, you can move them up to a Sierra Nevada Pale Ale, and then on to other beers. I often find women love this beer. Wine snobs also like this beer. You just can't go wrong with this simple classic recipe.
5 gallon recipe. Bring water to boil, kill flame, add LME, bring to boil again, add bittering hops for 60 minutes, add Irish Moss (for clarity) 20 minutes, add aroma hops in last two minutes. Chill quickly. Ferment at 64-66 for a cleaner taste for 1 week. Transfer to secondary for a week to let yeast settle out (64-66 degrees if possible). Bottle with 5 oz corn sugar. Bottle condition at 64-66 for two weeks. Refrigerate for one month or more. This is the lagering process. The beer will clear completely and become clean tasting. Will keep for up to 3 months, but normally does not last that long.
Source: Bruce Wells