That's the Way Pale Ale Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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That's the Way Pale Ale

170 calories 14.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pedro Pascal
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday July 14th 2020
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 100%
10 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Green Bullet0.75 oz Green Bullet Hops Pellet 12.2 Boil 60 min 33.34 24.2%
0.75 oz Green Bullet0.75 oz Green Bullet Hops Pellet 12.2 Boil 15 min 16.54 24.2%
0.60 oz Green Bullet0.6 oz Green Bullet Hops Pellet 12.2 Aroma 0 min 19.4%
1 oz Green Bullet1 oz Green Bullet Hops Pellet 12.2 Dry Hop 0 days 32.3%
3.10 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Strike 166 °F 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
1 tsp Table Salt Water Agt Mash 1 hr.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 3/4 cup       Temp: 68 °F       CO2 Level: 0 Volumes
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

previously brewed in January 2020 with Falconer's Flight hop blend. this batch brewed August 15, 2020

pitch temp: 73.3° F
initial fermentation held between 68° F and 74° F

dry hop on August 26 with 1 oz. Green Bullet hop pellets

I wish I could say this recipe came together in an hour, but it really is taking weeks to get from list of ingredients to conditioned pale ale. The latest revision is to add dry hopping for the last three days in the secondary. I buy hop pellets in 4 oz. envelopes, so it is tempting to use lots of hops, at least when brewing a SMaSH recipe. I'm hoping the dry hopping will help anchor the moderate bitterness to a healthy aroma of raisin and fruits. A balanced pale ale celebrating hop bitterness and aroma? Who'd have thunk that was even a thing?

Seriously, I feel this recipe was inspired by my visits to the Three Floyds Brewery in Munster, IN. Their various IPAs and Pale Ales are all testaments to having a clear vision along with good ingredients and a thorough brewing process. My hope is that this beer, in its 2020 incarnation or some other, could be served in the same room as a Three Floyds IPA.

Added dry hops on Wednesday morning; cold crashed on Friday with frozen water bottles, to settle particulates

bottled: 8/29/2020
priming: scant 3/4 cup corn sugar in 2 cups boiled water
yield: 50 bottles
color: golden, approximately 5 SRM
ABV: 6.0%
taste: dry, slight grapefruit, balanced
crowns: purple

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  • Public: Yup, Shared
  • Last Updated: 2020-08-29 15:33 UTC
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