The recipe for American Pale Ale :
- Colour : Copper
- Alcohol : 6.1%
- Quantity : 20L
- Bitterness : Pronounced
- Brewing time : 6h
- Difficulty : Medium
Ingredients :
- 4.5 kg of Pale Ale Malt
- 500g Munich Malt I
- 400g Carared Malt
- 100g Caramunich III Malt
- 15g Columbus hops
- 15g of Cascade Hops
- 15g Columbus hops
- 40g Centennial Hops
- 2 packets of Safale US-05 yeast
- Total water volume: 34L (preferably Sulfate > Chloride = 3)
Brew our Old School American Pale Ale recipe :
Step 1
Heat 18.5 liters of water to 72°C and pour in the crushed grains.
Stir well and feel free to crush the lumps against the sides of your bowl. Continue until you reach a temperature of 67°C. Hold it for 1 hour.
At the same time, heat 15.5 liters of water to 77°C.
Step 2 (optional)
If you have the possibility, mash out for 10 minutes at 75°C.
Step 3
Once the saccharification hour is over, move on to rinsing and filtration.
Step 4
Then heat your wort to boil for 60 minutes.
Integrate 15g of Columbus at the start of the timer. With 20 minutes to go, add the 15 grams of waterfall. The columbus being very piney, we like it, put the second dose of 15g at 10 minutes from the end.
Finally, when the boil is finished, add the Centennial and wait 20 minutes before sending the cooling.
Step 5
Then cool the must to 18°C and transfer to the fermenter, without forgetting the yeast.
The initial density should be around 1,059.
Ferment at 18°C for 3 to 4 weeks. To be sure that you have finished fermentation, rise to 22°C over the last 4 days. The final density should be around 1.013.
Step 6
Add 5g/l of sugar to the bottling.
Over View
This beer is openly inspired by Dale’s Pale Ale from the superb American brewery Oskar Blues Brewery. No fuss with this old school recipe that will titillate your palate with its beautiful bitterness. The caramelized malty flavors will pair perfectly with the resinous and citrusy aromas of classic American hops.
You can add a slight dry hop to the Centennial if you want, but it’s not necessary, this classic pale ale, already very expressive, is enough on its own. Halfway between malt and hops, this beer will be perfect for making the transition from spring to summer !
