American pale ales range from deep golden to
copper in color. The style is characterized by American-variety
hops used to produce high hop bitterness, flavor, and aroma.
American pale ales have medium body and low to medium maltiness.
Low caramel character is allowable. Fruity-ester flavor and
aroma should be moderate to strong. Diacetyl should be absent or
present at very low levels. Chill haze is allowable at cold
4 ounces 60º L crystal malt
1/4 pound malto-dextrin
6 pounds light DME
1 ounce Nugget hops
1 ounce Perle hops
1 ounce Cascade hops
1 teaspoon Irish moss
Wyeast 1056 American ale yeast
3/4 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the malto-dextrin and the Nugget hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Perle hops and the
Boil for an additional 14 minutes, then add
the Cascade hops.
Boil for an additional 1 minute, then remove
the brew kettle from the heat source, cover it and drop the
temperature of the wort as quickly as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 68º-72º F for a week.
Rack the beer to a secondary fermenter,
dry-hop the remaining Cascade hops and allow the beer to
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.