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18B1. American Pale Ale

177 calories 17 carbs
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 177 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Monday August 28th 2017
1.054
1.012
5.5%
42.81
7.24
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 77.5%
8 oz American - Munich - 60L8 oz Munich - 60L 33 60 3.9%
4 oz American - Victory4 oz Victory 34 28 1.9%
2.16 lb Rice Hulls2.156 lb Rice Hulls 0 0 16.7%
12.91 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 28.48 20%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 10 min 4.82 20%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 10 min 5.92 20%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 5 min 1.32 10%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Boil 5 min 1.63 10%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 1 min 0.29 10%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Boil 1 min 0.35 10%
 
Mash Guidelines
Amount Description Type Temp Time
4.03 gal Single Infusion Infusion 152 °F 60 min
5.09 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.35 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.79 g Gypsum Water Agt Mash 1 hr.
0.58 g Magnesium Chloride Water Agt Mash 1 hr.
22.01 ml Phosphoric acid Water Agt Mash 1 hr.
8.21 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.

Aroma:
Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance:
Pale golden to light amber. Moderately large white to off-white head with good retention. Generally, quite clear although dry-hopped versions may be slightly hazy.

Flavor:
Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable if they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel:
Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness.

Comments:
New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late heavily hopped examples; all variations are allowable.

History:
A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers.

Characteristic Ingredients:
Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Style Comparison:
Typically, lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs).

Vital Statistics:
OG: 1.045 – 1.060
FG: 1.010 – 1.015
IBUs: 30 – 50
SRM: 5 – 10
ABV: 4.5 – 6.2%

Commercial Examples:
Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale

Tags:
standard-strength, pale-color, top-fermented, north-America, craft-style, pale-ale-family, bitter, hoppy

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  • Last Updated: 2019-10-29 21:09 UTC
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