American Pale Ale
Bright, hoppy and balanced. The easiest style to learn the whole process on.
Ingredients
| Ingredient | Amount |
|---|---|
| Pale ale malt | 4.40 kg |
| Crystal malt (40 L) | 0.30 kg |
| Cascade-type hops, 6% alpha acid, 60 min | 30 g |
| Cascade-type hops, 6% alpha acid, 20 min | 30 g |
| Cascade-type hops, 6% alpha acid, 5 min | 30 g |
| Yeast | Clean American ale yeast, one packet of dry yeast or a healthy liquid culture. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.052 | 1.045 to 1.060 |
| Final gravity | 1.012 | 1.010 to 1.015 |
| ABV | 5.2% | 4.5 to 6.2% |
| IBU | 37 | 30 to 50 |
| Colour (SRM) | 7.5 | 5 to 10 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 66 C. Ferment at 18 to 20 C.
- Mash the grain at 66 C for 60 minutes in about 13 litres of water.
- Sparge with about 12 litres at 76 C and collect roughly 25 litres.
- Boil for 60 minutes, adding the hops at the times listed.
- Cool to 18 C, transfer to the fermenter and pitch the yeast.
- Ferment at 18-20 C until the gravity is stable for three days.
Conditioning. Two weeks in the fermenter, then bottle or keg. Best within about two months.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.