American Pale Ale

Beer Style:pale ale, American pale ale
Recipe Type:all-grain

I recently purchased Terry Foster’s style-series book on Pale Ale. I was quite disappointed that the American Pale Ale category was essentially ignored in this fine treatise on British Pales. Thank goodness for Norm Pyle’s most recent article in

  • 9.0 lbs US 2-row pale malt (Briess)
  • 1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
  • 0.5 lbs US dextrin malt
  • 27-32 IBU from Goldings (bitterness)
  • 0.5 oz Cascade or Goldings (flavor)
  • 0.5-1.0 oz Cascade or Goldings (aroma)
  • 0.5-1.0 oz Cascade or Goldings (dry-hop)
  • 1 tsp rehydrated Irish moss
  • Wyeast Irish 1084 repitched
  • gelatin finings

Mash: 1.5 qts per pound total water 90 min @ 152 F.

Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.

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