Pale Ale

All Grain Recipe

Submitted By: mashinmatt (Shared)
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Brewer: Matt and Chris
Batch Size: 5.50 galStyle: American Pale Ale (10A)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: 8 gal BK and 10 gal Igloo MLT
Bitterness: 30.3 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 40.0

Amount Name Type #
9 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
12.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
1.00 oz Perle [7.7%] - Boil 60 min Hops 3
1.00 oz Cascade [6.9%] - Boil 5 min Hops 4
1 pkgs California Ale (White Labs #WLP001) Yeast 5
1.00 oz Amarillo [9.2%] - Dry Hop 5 days Hops 6

Taste Notes

Tasted it about 2 days after carbing it up and the hop aroma was very noticable. About a month later, the aroma is still there but definitely faded. All in all it's pretty good, maybe a little too much orange coming through from the amarillo hops. On the lighter side of APAs, I would go for making it a little darker/richer for the winter but it's a good summer APA.


Mash: Doughed in with 14 quarts at 163.5F. Settled at 152F in the MT. After 60 mins, temp was unknown due to thermometer malfunction and 7 quarts at 203F was added for mash out. Left to mash out for 10 mins. Set up note: Used the work bench on the table to support HLT, the MT was on the table with the BK on the burner. Sparge: Heated 3 gal to 203F for mash out and let 3 gal cool to 180F for sparge. Ran off about 1 gal into HLT until the runnings cleaned up a bit then poured the first runnings back into MLT. Began sparging into BK using the bag to strain the runnings since the false bottom wasn't holding everything back. Sparged with ~170F water over 25 mins to get 6.75 gal in BK at 144F. Stirred the grain about halfway through and again at the end. Boil: Measured a pre-boil gravity of 1.045 with volume 6.75 gal. Started a little over the mark on the spoon but still had a lot of boil off and ended a little short to the fermenter. Pitch: Didn't have quite enough ice but still got it to 84F in under 30 mins. Pitched the tube of yeast and put in the fridge at 66F for primary. Measured 5.25 gal to the fermenter with OG 1.054. Ferm: Immediately put the fermenter in the fridge at 66F after pitching. Didn't see anything noticable bubbling through the airlock after 48 hours so I increased to 69F which is where the temp remained. Still didn't see anything bubbling after 4 days but I had to go back to work so I just left it. After 3 weeks, FG was 1.010 and it tasted really good. Dry Hop / Keg (6/3/16): Racked to purged keg with 1 oz Amarillo (7 a%, 5.6 b%) in a muslin bag. Tied the muslin bag to the top of the keg with dental floss and it pressured up no problem. Shook the keg at ~28 psi for a few minutes then put it in the fridge at 69F.