The American Pale Ale recipe:
- Color: Golden (13.3 EBC)
- Alcohol: ~5.1% (depending on efficiency)
- Quantity: 20 L
- Bitterness: Moderate (31.7 IBU)
- Difficulty: Easy
- Brew time: 5 hours
Ingrédients :
- 4,5 kg Pale Ale Malt
- 0,15 kg Caramel Ambré Malt
- 20 g Cascade Hops (Boil : 60 min)
- 20 Cascade Hops (Boil : 10 min)
- 60 g Cascade Hops (Hopstand : 20 min)
- 1 packet Lallemand Voss Kveik
- Total water volume: 32.4 L (16 L mash water + 16.4 L sparge water)
Step 1 :
In your brewing kettle, heat 16 L of water to 72 °C and add the crushed grains.
Stir well to fully soak the malt and break up any lumps against the sides of the kettle.
Mix until you reach 67 °C and hold this temperature for 60 minutes.
Meanwhile, heat 16.4 L of water to 75 °C for sparging.
Brewing in Brew in a Bag? Simply put the entire water volume in the same kettle. And if your kettle is too small, no worries! Fill it as much as possible and add the remaining water just before the boil (after removing the bag).
Step 2 :
If possible, perform a 10‑minute mash‑out at 75 °C.
Step 3 :
Proceed with lautering and sparging.
Step 4 :
Bring your wort to a boil for 60 minutes.
At the start of the boil, add 20 g of Cascade.
With 10 minutes left, add another 20 g of Cascade.
Once the boil is finished, turn off the heat and let the wort cool down to 80–90 °C, then begin the hopstand:
Add the remaining 60 g of Cascade and let it steep for 20 minutes.
If you’re using an immersion chiller, don’t forget to place it in the wort during the last 15 minutes of the boil to sterilize it.
Step 5 :
Cool down the wort. But here’s a small advantage: you can skip the extreme cooling struggle in summer. Stabilize the wort between 35 °C and 37 °C, transfer it to your fermenter, then pitch the Voss Kveik yeast.
Original gravity should be around 1.049 (depending on efficiency).
Let it ferment at this warm summer temperature (35–37 °C) for one to two weeks.
Rolling Beers tip: The Voss strain is a force of nature. When pushed to its thermal limits (above 35 °C), it doesn’t stress — it excels. These are precisely the temperatures where it produces its best orange‑citrus esters, with zero off‑flavors.
Final gravity should be around 1.010. Depending on your equipment, perform a cold crash for a few days to help the yeast settle and clarify the wort.
Step 6 :
Sterilize (in a bit of water) 7 g/L of sugar for bottling.
For the “iso team”, carbonate to 2.4–2.5 vol. CO₂ to keep the crisp edge of the style.
Conclusion :
This American Pale Ale recipe is our turbo‑charged version of the icon of the American craft revolution. Designed for the intense pace of the World Cup, we wanted to preserve the soul of this timeless classic while giving it a summer‑ready performance boost.
The result: a beautifully golden, clear, balanced Pale Ale with exceptional drinkability.
In the grain bill, the subtle use of Amber Caramel Malt (Soufflet) adds real depth. No heaviness or caramel overload here — it simply shapes the golden color and supports the malt base with elegant toasted notes.
Cascade hops lead the aromatic game. With its historic American signature, it instantly refreshes the palate with intense lemony and floral aromas. Its moderate bitterness provides a superb counterpoint to the malt and gives the beer a hyper‑crispy profile.
The secret weapon of this recipe is Voss Kveik yeast. Not only does it crush fermentation in record time (just one to two weeks), but its citrus esters fuse with Cascade to amplify its zest notes. A characterful Pale Ale, remarkably efficient.
Rolling Beers tip: Want your beer ready in time for the group‑stage matches? Ferment in a classic bucket, and after one week transfer the beer into a 20 L Oxebar mini‑keg. You’ll be able to carbonate and serve draft beer in just a few days with a simple SodaStream CO₂ bottle! Follow the guide in our special article.