06A. American Pale Ales - American Pale Ale
- 6.6 lbs Pilsen LME
- 1.25 lbs Munich Malt
- .75 oz Nugget Hops
- Safale - S04
- Some fresh hops
- Yeast Nutirient
- Whirflock or Irish Moss
Other Options! You can change the recipe by adding or subtracting other stuff!
- Add other hops that you like along with your fresh hops later in the boil or dry hop
- Only use .3 oz Nugget and add 1.25lb Roasted Barley for a Porter (you'll want to increase your mash water amounts)
- Add hops to the fermenter when the yeast gets going in the fermenter for a hazy beer (may be a messy thing)
- Replace the Safale -04 yeast with your favorite liquid yeast, such as Imperial's Juice Yeast or a Kviek strain, for a juicier flavor
- Replace 20% of the Pilsen Malt or LME with Crystal 40 and 80 for an Amber/Red Ale
- This recipe will come out more bitter than 30 IBU once you add your fresh hops. We recommend using hops pellets for bittering to retain more beer and so that you can use your hops for aroma and flavor.
- Bag all cracked whole grains.
- Bring 2 qts H2O to 165
- Steep cracked grains in 3 qts water at 154 F for 30 minutes
- Sparge/rinse grains with 1 gal 170F H2O and remove from the pot. Feed the grain to your chickens or pig or goat or child.
- Bring kettle volume to as close to 7 gal as possible for the boil. If your pot holds less than 7 gallons, don't worry. You can always top of the fermenter with H2O later to reach the desired 5.5 gal of wort after the boil.
- Heat the wort up to 185F
- Remove from heat and add the LME. If you've got extra fresh hops, toss a handful in there too. This is to aid in controling the foam from the boil. FermCap is also helpful at this stage.
- Bring to a boil and then add the Nugget hops.
- Boil for 50 min
- Add yeast nutrient and irish moss
- For the next 10 min you'll be adding hops. We recommend using bags so your fresh hops don't clog your equipment as much. You can use one big bag or a few smaller bag, whatever's easiest for you. The less you boil the hops, the less bitterness they'll add, so save them till the very end if you want the most aromatic benefits with less bitterness.
- Once you've added some hops and the 10 minutes is up, turn off the heat and start cooling your wort. You may add more hops here, too.
- Cool the wort to 65F and transfer to the fermenter. Top off with clean water to 5.5 gal
- Add the whole pack of Safale-04 to the fermenter with the wort.
- Shake the sealed vessle the oxygenate the wort for a couple minutes
- And waterlock to the fermenter and place in a place between 64 and 70ish degrees. Warmer temps will add fruitier flavors, while cooler temps will make for a cleaner, slower fermentation.
- Wait a week.
- Add more fresh hops to the beer when fermentation has calmed down, if you'd like to dry hop your beer.
- Wait another 5 days.
- Bottle, transfer to secondary, or keg.
All Grain Ingredients:
- Substitute Pilsen LME with 10lbs of your favorite pilsen malt
All Grain Instructions:
- Heat 3.75 gal water to 167F
- Mash at 156F for 45 min
- Add 1 gal boiling water to raise temp to 165F
- Sparge with 170F H2O until 7 gal of wort is collected
- Everything else is the same as the Extract Instructions
Volume in US Gallons:
Official HBX Recipe: