What's an American Pale Ale?
This American Pale Ale is a refreshing, hoppy ale that's golden in color and full of fresh American hops. It's medium-bodied with an off-white head and finishes at just over 5.5% ABV. It is dry-hopped after fermentation and has notes of citrus and tropical fruit.
BREW SPECS
BATCH SIZE | 5 gal (18.9 L) |
ORIGINAL GRAVITY (O.G.) | 1.056 |
FINAL GRAVITY (F.G.) | 1.014 |
ABV % | 5.6 |
IBU | 49 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
Golden Promise | 8.5 | 3.86 |
Flaked Barley | 0.75 | 0.34 |
Munich | 0.38 | 0.17 |
Crystal 40L | 0.25 | 0.11 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
Chinook | 60 | 0.39 | 11 |
Amarillo | 30 | 0.18 | 5 |
Citra | 30 | 0.18 | 5 |
Mosaic | 30 | 0.18 | 5 |
Mosaic | 5 | 0.35 | 10 |
Citra | 5 | 0.35 | 10 |
DRY HOP
(at 1.020 SG)
HOP | DURATION (days) | WEIGHT (OZ) | MASS (g) |
Mosaic LupoMax | 2-3 | 1 | 28 |
Amarillo | 2-3 | 1 | 28 |
YEAST
BRAND | VARIETY | MASS (g) |
Fermentis | US-05 | 23 |
PROCESS
MASH | BOIL | FERMENTATION |
45 min. | 60 min. | 7-10 days |
152°F (67°C) | | 68°F (20°C) |
NOTES
Mash at 152°F (67°C) for 45 minutes, then raise to 168°F (76°C) for 10 minutes for mash out.
Lauter to the boil kettle for about 45-60 minutes, then boil for 1 hour.
Whirlpool for 5 minutes and let rest for 10 minutes before knock out.
Chill to 66°F (19°C) and pitch yeast. Ferment at 68°F (20°C) 7-10 days.
Add dry hops to fermenter when fermentation reaches 1.020.
Remove the hops from the fermenter, or transfer the beer to secondary 2-3 days after adding dry hops
After fermentation is complete, crash to 36-38°F (2-3°C)
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