Beer Recipe of the week: American Pale Ale
2008 & 2009 AHA National Homebrew Competition Gold Medal
Lara Pale Ale recipe by Richard McLain
The American Ale category in the National Homebrew Competition (NHC) is one of the most entered categories in the competition. In 2008, this category had 430 entries, in 2009 there were 364, and in both years, Richard McLain of Highlands Ranch, Colorado won the Gold medal with his recipes. This is the recipe from the 2008 NHC. Need we say more?
The American pale ale category has a somewhat broad ranging description; the style is normally golden to copper in color, contains a low to sometimes medium malt characteristic and a high hop bitterness. Use your citrusy and spicy American hops to flavor the brew and enjoy! American Pale ales are easy and fun, and are good to brew all year round.
American Pale Ale
Ingredients for 11.5 U.S. gallons (43.53 liters)
20 lb (9.07 kg) Gambrinus pale malt
1.0 lb (0.45 kg) 40° L crystal malt
1.0 lb (0.45 kg) 65° L crystal malt
1.0 oz (28 g) Goldings whole hops, 4.3% alpha acid (60 min.)
1.0 oz (28 g) Willamette whole hops, 4.7% alpha acid (30 min.)
1.0 oz (28 g) Cascade whole hops, 6% alpha acid (10 min.)
1.0 oz (28 g) Cascade whole hops, 6% alpha acid (1 min.)
1.0 oz (28 g) Willamette whole hops, 4.7% alpha acid (1 min.)
White Labs English ale yeast, 380 mL starter
Forced CO2 to carbonate
Original Specific Gravity: 1.051
Final Specific Gravity: 1.012
Boiling Time: 70 min.
Primary Fermentation: 7 days at 68° F (20° C) in glass
Secondary Fermentation: 21 days at 67° F (19°C) in glass
Mash grain at 152° F (67° C) for 60 minutes.
"Very nice malt, hop balance-good dry/sweet balance. Very good pale ale."
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