In times of uncertainty and confusion, there is comfort in reaching for something familiar. As a staple in the industry for the last forty years, the American Pale Ale can be considered one of the leading inspirations for the craft beer movement in America. And why wouldn’t it? This classic style is like that old woolen sweater you swore you threw out ten years ago but secretly wear on cold, rainy days. American Pale Ales go well with most foods, with a medium-body mouthfeel, moderate to high hop flavoring (which make hop choice important in these recipes), and golden to amber coloring.
So today we say cheers to a classic! Here’s a homebrew recipe by BSG’s Deborah Wood for you to create in the comforts of your home. Share your creation with us using the hashtags #BrewWithBSG or #BrewBSG! Happy Brewing!
Classic American Pale Ale
for 5 gallons
- 10.5 lb Crisp Finest Maris Otter 2.5-3.5 L
- .4 lb Weyermann® Melanoidin 23-30 L
- .3 lb William Crisp Caramalt 15 L
- .1 lb Simpsons Crystal Light 36-42 L
Adjust ph with gypsum
- 1 x 11.5 g Fermentis Safale US-05
- .4 oz Amarillo 9 aa x 60 min boil
- .3oz Sorachi Ace 13 aa x 60 min boil
- .4 oz Amarillo 9 aa x 30 min boil
- .5 oz Cascada 5.8aa x 30 min boil
- .3 oz Sorachi Ace 13aa add in the whirlpool
- .3 oz Amarillo 9aa add in the whirlpool
- .3 oz Cascade 5.8aa add in the whirlpool
- Original Gravity: 1.049
- Final Gravity: 1.007
- ABV: 5.12%
- SRM: 6.8
- Single step infusion mash at 153F (67 C) x 60-70 min, test for starch conversion then mash out at 167F (75C) and immediately start to Sparge at 167 F (75C).
- You can use the hops recommended for use in the whirlpool as a dry hop instead if you want to increase the hop flavor and aroma during the secondary fermentation.