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Tim's First Pale Ale
American Pale Ale • Extract • 5 gal
A basic "straight down the middle" American Pale Ale, steeped grains with extract method. Amounts of major ingredients kept to standard sizes to make this an easy beer to brew. Liquid malt extract added at end of the boil to keep paler color. Use of American Ale II yeast provides nutty, soft, clean character with a slightly tart finish. Ferment at cooler temperatures (60-65 degrees F) for clean, light citrus character. Moderate hop bitterness and aroma, with fairly dry finish.
May 28, 2009 pm 06:48pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1.0 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3.3 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 3.0 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1.0 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.0 oz
Willamette - 5.0 AA% pellets; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.0 oz
Liberty - 4.0 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
Whirlfloc tablet - (omitted from calculations)
Whirlfloc tablet
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Smack yeast pack day before brew day. Chill 3 gallons water overnight. In boil kettle (minimum 5 gallons size), dissolve DME in 1 gallon room temperature (unchilled) water. In a separate pot, bring 3 qts. water to 170 degrees, steep grains 30 minutes. In a third pot, bring another 3 qts. sparge water to 170 degree. Strain steeping liquid into boil kettle. Rinse grains with sparge water into boil kettle (don't squeeze the grain bag if you are using one). Add unchilled water to boil kettle to bring it to 3 gallons volume. Warm LME container in pot of hot water. Bring boil kettle to boil. Add Cascade hops and 2 tbls gypsum and start brew timer. Add Willamette hops at 30 minutes. Add Liberty hops for final 15 minutes of the boil. Add one Whirlfloc tablet at 10 minutes left in boil. At end of the boil, turn off heat and add LME, stirring quickly and constantly. Once LME is dissolved completely, chill wort, pour into sanitized fermenter and add enough chilled water to 5 gallon mark. Seal fermenter and shake vigorously for 10 minutes to oxidize wort. Take original gravity hydrometer reading. Check temperature and pitch yeast at 70 degrees. Allow 10 days for primary fermentation at 65 degrees. Bottle with 5 oz. priming sugar in 3/4 cup water (boiled for 10 minutes, then cooled to room temperature before putting in the bottling bucket). Allow 3 weeks for bottle conditioning. Chill and taste.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 9.3 SRM | 5 - 14 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 39.8 IBU | 30 - 45 | |
Discussion
Very nice pale ale!
2009-07-09 7:36pm
This turned out better than I expected - color, aroma and flavor turned out similar to Sierra Nevada Pale Ale, but with more fruitiness in the initial taste, with a nice hop aftertaste but not overpowering. Using WYeast 1272 American Ale II definitely gives this a sweeter front end, followed by a nice tart bite, with a long bitter finish. I recommend letting this bottle condition for a minimum of four weeks -- anything less and clarity isn't as good. I'm definitely making this one again!
Made this beer five times now
2011-08-06 10:55am
This has become my standard beer - I always keep it on hand, as I always get good compliments about it from guests. Last time I made this, I substituted Cascade hops for the Willamette and Liberty - this was a mistake: much too intense and one-dimensional. Also, I've started doing a secondary fermentation, which provides nicer clarity - 5-7 days in the primary fermentation, then 2-3 weeks in the secondary works well. Bottle condition for minimum 3 weeks - 5 or more is better.
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