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Homebrew Recipes

Regal Pale Ale

Big Brew for National Homebrew Day is right around the corner, and its time to start thinking of which recipe to brew!

In the 2013 National Homebrew Competition, Heath and Eileen Haynes took gold in Category 10: American Ale for this delicious American pale ale. Heath was inspired to form the Regal Pale Ale recipe after ordering a Widmer Brothers Drifter Pale Ale during a trip to Disney World several years ago.

Brew this recipe or one of the other official Big Brew recipes and join in on the worldwide celebration! If you are interested in hosting a Big Brew event or want to find a public event near you, check out the Big Brew page for information and details.


View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.

Regal Pale Ale | American Pale Ale

Ingredients

  • For 5 gallons (18.93 L)
    • 8.5 lb (3.9 kg) | Pale 2-Row malt
    • 10.0 oz (283 g) | 20° L Crystal malt
    • 5.0 oz (142 g) | 80° L Crystal malt
    • 5.0 oz (142 g) | CaraVienne malt
    • 7.0 oz (142 g) | Wheat malt
    • 0.4 oz (11 g) | Nugget pellet hops, 13% a.a. (60 min)
    • 1.0 oz (28 g) | Cascade pellet hops, 5.5% a.a. (5 min)
    • 0.4 oz (11 g) | Nelson Sauvin pellet hops, 12.5% a.a. (5 min)
    • 1.0 oz (28 g) | Cascade pellet hops, 5.5% a.a. (dry)
    • 1.0 oz (28 g) | Nelson Sauvin pellet hops, 12.5% a.a. (dry)
    • White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97

    Specifications

    • Original Gravity: 1.056 (14° P)
    • Final Gravity: 1.014 (3° P)
    • ABV: 5.5%
    • IBU: 26
    • SRM:
    • Boil Time: 60 minutes
    • Efficiency: 75%
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    Mash grains at 154°F (68°C) for 60 minutes.

    Batch sparge at 168°F (76°C).

    Bring to a rolling boil for 60 minutes, add hops at specified intervals from end of boil.

    Chill wort to 67°F (19°C) and pitch yeast.

    After nine days, rack to secondary fermenter and dry hop.

    Let rest another nine days at 68°F (20°C).

    Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.


    Extract Version

    Ingredients for 5 gallons (18.93 L)

    • 6.6 lb (3.0 kg) | Light liquid malt extract
    • 8.0 oz (227 g) | 20° L Crystal malt
    • 4.0 oz (113 g) | 80° L Crystal malt
    • 4.0 oz (113 g) | CaraVienne malt
    • 5.0 oz (198 g) | Wheat malt
    • 0.4 oz (11 g) | Nugget pellet hops, 13% a.a. (60 min)
    • 1.0 oz (28 g) | Cascade pellet hops, 5.5% a.a. (5 min)
    • 0.5 oz (14 g) | Nelson Sauvin pellet hops, 12.5% a.a. (5 min)
    • 1.0 oz (28 g) | Cascade pellet hops, 5.5% a.a. (dry)
    • 1.0 oz (28 g) | Nelson Sauvin pellet hops, 12.5% a.a. (dry)
    • White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97

    Specifications

    • Boil Time: 60 minutes
    • Original Gravity: 1.056
    • Final Gravity: 1.014
    • SRM: 8°
    • IBU: 26
    • ABV: 5.5%

    Directions
    Put 2 gallons (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the specialty grains (20° L crystal, 80° L crystal, wheat, and CaraVienne malts) into a grain bag and tie off the ends so the grains can't escape.

    Once the water has reached 150-170°F (65.6-76.7°C, immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit the Intermediate section of Let's Brew on the AHA website.

    After 30 minutes, remove the grain bag and let it drip until it stops. Add malt extract to the water and stir until totally dissolved.

    Bring to a rolling boil for 60 minutes, add hops at specified intervals from end of boil.

    Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled & chilled water for a total volume of 5 gallons (18.9 L).

    Pitch yeast when temperature reaches 67°F (19°C).

    Secure air lock or blow-off tube.

    After nine days, rack to secondary fermenter and dry hop.

    Let rest another nine days at 68°F (20°C).

    Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar