Classic American Pale Ale Beer Recipe | All Grain American Pale Ale by Colton | Brewer's Friend
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Classic American Pale Ale

158 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday February 18th 2016
1.048
1.012
4.7%
44.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 91.9%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.7%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 5.4%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 31.27 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 15 min 10.35 12.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 2.91 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 25%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Dry Hop 4 days 37.5%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.89 gal Infusion -- 152 °F 60 min
5.1 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Water Agt Mash 0 min.
1 tsp Irish Moss Herb Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 152 °F (67 °C) until conversion is complete. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6 gallons (22.7 L). Bring wort to a boil.

-- 5.3-5.4 pH for mash @ room temp
-- Less than 6.0 pH for sparge

--Boil pH of 5.1

After the hot break, add the first charge of bittering hops. Boil for 60 additional minutes, adding the other hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 65 °F (18 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 68 °F (20 °C). Fermentation should be done in less than a week, but don't rush it.

After the yeast has mostly settled, prepare a secondary fermenter (carboy). Blow in some CO2 to displace any oxygen, add the dry hops and rack the fermented beer on top of the dry hops, minimizing splashing. Leave the beer in contact with the hops for a week.

Rack to a keg and force carbonate, or rack to a bottling bucket, add priming sugar and bottle. Target a carbonation level of 2 to 2.5 volumes.

Variation: Add 0.5 lb (0.45 kg) Orange Blossom honey in the last 15 min of the boil.

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  • Public: Yup, Shared
  • Last Updated: 2016-02-21 15:08 UTC
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