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American Pale Ale

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American Pale Ale

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Beer Style: American Pale Ale 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Adapted from '10A.35 American Pale Ale' in the November/December 2016 Zymurgy magazine (original recipe found on page 31). The original recipe was for a 17 gallon batch and converted to the standard 5 gallon batch. This recipe falls pretty perfectly within the BJCP guidelines for an American Pale Ale. Note the ABV is 4.5%, which is a bit low for a homebrew, but is close to the 4.8% of the original recipe.

Ingredients:

  • 8 LBS 10.5 OZ Pale Millet Malt; or 12 LBS 2 OZ Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
  • 1 LB 12.75 OZ Munich Millet Malt
  • 14.5 OZ Vienna Millet Malt
  • 2.75 OZ CaraMillet Malt
  • 1 OZ Dark Rice Malt
  • 0.5 OZ Biscuit Rice Malt
  • 0.68 OZ Chinook Hops
  • 1.92 OZ Cascade Hops
  • 1.03 OZ Mandarina Bavaria or Magnum Hops
  • SafAle US-05 Yeast

Additional Instructions

Primary Ferment: 14 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.011
Alcohol by Vol: 4.5%
Color SRM: 7.0
Bitterness IBU: 33.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

0.68 OZ Chinook Hops @ 60 min
1.38 OZ Cascade Hops @ 0 min
SafAle US-05 Yeast

1.03 OZ Mandarina Bavaria or Magnum Hops dry hop 14 days
0.54 OZ Cascade Hops dry hop 14 days

Source:
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