Shawna Cormier—American Homebrewers Association Governing Committee member and Seattle Beer School founder—shares one of her favorite beer recipes, an American pale ale from Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew.
Why did you pick this homebrew recipe?
I picked this beer recipe because it’s always what I want: a little bitter, a little sweet; dry, but also fruity. The bright aromatics of grapefruit, orange, and pine reminds me of camping with my Dad.
My first beer love was Sierra Nevada Pale Ale. I know I’m not alone. It’s like your first crush and you’ll never forget it. When I first started homebrewing, this beer recipe from Brewing Classic Styles spoke to me. I return to it all the time. Easy, tasty, and classic.
About Shawna
I’m an actor turned beer lover, homebrewer, and beer educator. I got into homebrewing just about 8 years ago and just kept falling more and more in love with beer the more I learned about it. About 3 years ago, I founded Seattle Beer School—an education and events company—to advocate accessibility, community, and inclusion in the beer industry. I also work at Floodland Brewing here in Seattle. I’m an Advanced Cicerone® in-waiting (passed written, awaiting tasting exam), BJCP Certified judge, Vice Chair of the AHA Governing Committee, and co-host of the podcast ‘Cheers to Beers.’ Oh, I also have two beautiful kiddos: Mabel and Finian! And, a very supportive husband, Josh. Check my out @seattlebeerschool on insta and tiktok ;)
Shawna Cormier—American Homebrewers Association Governing Committee member and Seattle Beer School founder—shares one of her favorite beer recipes, an American pale ale from Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew.
Why did you pick this homebrew recipe?
I picked this beer recipe because it’s always what I want: a little bitter, a little sweet; dry, but also fruity. The bright aromatics of grapefruit, orange, and pine reminds me of camping with my Dad.
My first beer love was Sierra Nevada Pale Ale. I know I’m not alone. It’s like your first crush and you’ll never forget it. When I first started homebrewing, this beer recipe from Brewing Classic Styles spoke to me. I return to it all the time. Easy, tasty, and classic.
About Shawna
I’m an actor turned beer lover, homebrewer, and beer educator. I got into homebrewing just about 8 years ago and just kept falling more and more in love with beer the more I learned about it. About 3 years ago, I founded Seattle Beer School—an education and events company—to advocate accessibility, community, and inclusion in the beer industry. I also work at Floodland Brewing here in Seattle. I’m an Advanced Cicerone® in-waiting (passed written, awaiting tasting exam), BJCP Certified judge, Vice Chair of the AHA Governing Committee, and co-host of the podcast ‘Cheers to Beers.’ Oh, I also have two beautiful kiddos: Mabel and Finian! And, a very supportive husband, Josh. Check my out @seattlebeerschool on insta and tiktok ;)
Ingredients:
- Fermentables
- 8.1 lb Light liquid malt extract
- 0.5 lb Munich liquid malt extract
- 0.5 lb Wheat liquid malt extract
- Steeping Grains
- 0.75 lb Victory malt (28*L)
- Hops
- 0.66 oz Horizon hops, 13% a.a (60 min)
- 0.5 oz Cascade hops, 6% a.a. (10 min)
- 0.5 oz Centennial hops, 9% a.a. (10 min)
- 0.5 oz Cascade hops, 6% a.a. (0 min)
- 0.5 oz Centennial hops, 9% a.a. (0 min)
- Yeast
- White Labs Cali Ale WLP001, Wyeast American Ale 1056, or Fermentis Safale US-05
Specifications:
Yield: 5 gallons
Original Gravity: 1.056
Final Gravity: 1.013
ABV: 5.7%
IBU: 40
SRM: 6
Directions:
Place the specialty grains in a steeping bag. Bring your brewing water (~6 gallons) to 170° F. Turn off the heat and steep the grains for 30 minutes. Remove steeping grains. Stir in the malt extract, taking care that it fully dissolves and does not collect on the bottom where it can burn. Turn on the heat and bring to a boil. Once the boil begins, start adding the hops per the schedule in the ingredients. Ferment at 67° F (or according to the yeast’s recommendations)
All-Grain Homebrew Recipe Option
Replace the light extract with 11.3 lbs American two-row malt. Replace the Munich extract with 0.75 lb Munich malt. Replace the wheat extract with 0.5 lb wheat malt. Mash at 152° F.
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