Article

Award-Winning American Pale Ale

It’s been about nine years since I last wrote about American pale ales, and with a lot of evolution to the style in the time since, it’s time to revisit the style in the context of looking at some recent Best of Show winning recipes. As with other survey articles, I screened the Beer Judge Certification Program (BJCP) database for competition winners and found four brewers who would contribute recipes, along with one of my own.

Taking this approach to reviewing the style allows me to comment on changes in both the style and the style guidelines over the years, and to see what judges currently find interesting. As I suspected, there are some common themes that show there are different approaches that work, and a fairly wide range to the style. I think the recipes will help illustrate that range and provide some practical tips for brewing this style today.

Style Review

When I wrote about APAs in 2009, I said that it was the mainstream hoppy beer in the United States – I don’t think there’s anyone who would agree with that statement in 2018. IPA now rules the day, at least from a branding standpoint. IPAs cover a huge range of alcohol strength, colors, flavors, and now with New England IPAs, bitterness. So where does that leave the humble American pale ale?

Before I answer that question, let’s return to a notion I introduced back in my “Style Profile” column from January-February 2009. I previously said that American pale ale fits between blonde ales and American IPAs in strength, at the lower end of the color range from American amber ales and American brown ales, and is a cousin to English pale ale and Belgian pale ale in ingredients and flavor profiles. I still think that’s true, but there are some other styles to consider
as well.

The style that requires the most explanation is the session IPA. It’s a joke among brewers that, “What do you call a 4 or 5% IPA? – A pale ale.” But that’s not really right. The balance is different, in that session IPAs tend to have a more bitter balance, drier finish, and feature a much stronger late hop flavor and aroma. American pale ales tend to have more malt, taste more evenly balanced (while still being a bitter beer), and being more approachable to average consumers. I find session IPAs can be quite acidic (some people call them “hop juice”), but pale ales tend to be more sessionable.

A second style that requires some explanation is the strong pale ale, which isn’t a BJCP style but exists in the Great American Beer Festival guidelines. The easiest way for me to explain this style is to take the balance of an American pale ale but brew it at the strength of an American IPA. As American IPAs have become drier and paler (particularly the “West Coast” interpretations), the maltier and sometimes sweeter versions don’t have a place.

Finally, an evolving style that doesn’t exist in either the BJCP or the GABF guidelines is the New England pale ale, which is a lower-gravity version of a New England IPA, that less bitter, hazier, juicier style that people either love or hate.

In addition to these other styles, there have also been changes in the ingredients used. Innovation in hop varieties has led to the addition of many flavor descriptors, such as tropical fruit (mango, pineapple, passion fruit, lychee, etc.), melon (cantaloupe, honeydew), stone fruit (apricot, peach, plum), and some grape or wine-like flavors. The 2015 BJCP Style Guidelines allow for a wide range of American and New World (New Zealand, Australia, etc.) hop characteristics, including those for emerging hop varieties. Previously, only the classic citrus and piney hops were allowed (notably, the so-called “C-hops” like Cascade, Centennial, Columbus, and Chinook).

Malt and yeast are also evolving, but not at the rate of hops. However, there are yeast strains that are often used for the New England styles that purport to perform biotransformation of hop oils to produce a more interesting range of aromatics. Hopping techniques that favor huge late-boil (or post-boil) additions are also becoming more popular, and water adjustment techniques are looking at the differences in mouthfeel and finish that can be obtained by emphasizing calcium chloride or
calcium sulfate.

Then there is the general style drift issue. As IPAs and bitter beers become more popular and acceptable, it’s not hard to find American pale ales that are pushing into the lower end of the IPA range. Likewise, it’s also not hard to find blonde ales that are encroaching on pale ales with their bitterness. I still think a blonde ale should have a malty-to-even balance, pale ales should be bitter, and IPAs should be very bitter. But this is more of a guideline of mine than a widely accepted rule.

So, to answer my original question as to where does the American pale ale fit, the 2015 BJCP style guidelines say that the overall impression is, “A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.”

The guidelines call for an IBU level of 30–50, an original gravity of 1.045–1.060, a final gravity of 1.010–1.015, a color of 5–10 SRM, and an alcohol strength of 4.5–6.2% ABV.

Recipe comparison

In reviewing the recipes from the other winners, I see at least three basic variations — the classic style (like a Sierra Nevada Pale Ale), the British tribute (featuring a breadier and richer malt backbone), and the modern (tropical hop influences, hoppier balance). I think all are valid interpretations, and some recipes use ingredients and techniques that cross variations.

The versions that are more “classic” tend to have a grist that uses 2-row or pale ale as the primary base malt, while those showing a “British” influence often use Maris Otter malt. Most recipes have some Munich malt in the grist to add maltiness rather than sweetness from crystal malts, and most also have some kind of malt that adds body and helps with head retention such as Carapils®, Carafoam®, or wheat malt. Most brewers used single infusion mashes, although conversion temperatures varied.

All the recipes paid attention to the water profile, with some building a profile starting with reverse osmosis (RO) water and others having specific mineral levels specified. The level of minerals varied from lower levels to some with quite a bit of sulfate. Most tended to have a balanced sulfate and chloride level. All paid attention to mash pH and took steps to avoid tannin extraction.

As you can imagine, the choices for hops varied widely as did the hopping techniques. Some were more classic with bittering and dry hopping, while others featured first wort hopping, whirlpool hopping, and dry hopping. Even within dry hopping there was a difference between classic post-fermentation methods and modern methods attempting to get biotransformation by dry hopping during fermentation. The hop variety choices included such popular hops as Mosaic®, Citra®, and Centennial, and the number of hops used in a single recipe ranged from one to five, with two or three being most common.

Every recipe used a different yeast strain; two of them were what I would call New England IPA-type yeasts, two were American-type strains, and one was British. Most recipes mentioned some kind of fermentation temperature control, and many mentioned steps that involved clarifying the beer somehow after all the hop additions. I was happy to hear that clarity still matters to brewers and judges.

The strength, bitterness, and balance of the beers seemed to also show quite a bit of variation, which is something I always investigate. Some brewers are of the opinion that to do well in competitions, you have to shoot for the high end of the style parameters or even exceed them. However, I saw more modest strength and bitterness beers winning, so I think the judges understand there is a range to this style. Having a clean, drinkable, hoppy beer seems more important than producing the hoppiest, strongest, or most bitter beer on the table.

So while brewers were producing winning beers, I was pleased to see that they were not all brewing in lockstep. Creativity and experimentation was obviously being used, but the brewers were all tweaking and honing their recipes after careful evaluation to try to optimize the flavor profile and drinkability of their finished products.

Tips from the Winners

Many of the brewers mentioned what I would term good brewing practices that aren’t specific to the style – cleanliness and sanitation, water profile management, yeast health, pitching rates, oxygenation, and temperature control for fermentation, avoiding cold-side oxygen uptake, and clarifying the beer. I agree with all of those as factors for success, but I don’t consider those to be unique to American pale ales. It’s basically how to brew better beer.

Eric Heinz and Kyle Autry (BOS winners of the Alamo City Cervesa Fest) mentioned that eliminating crystal malt from the recipe allowed the hop flavors to stand out better and to shine. Justin Rawleigh (BOS winner of the Arizona Spring Classic) agreed, and said that he liked to keep the grain bill minimal and that using specialty and crystal malts just seemed to take away from showcasing the hops.

Building the malt backbone was important in the recipes, even though the approaches differed. Ricardo Fritzsche (BOS winner of Lunar Rendezbrew 23) said that judges commented on the malt backbone of his beer, and he said that he only likes to use European malts after living in Germany for years. Justin Rawleigh used Munich malt to add color and malt depth.

Ben Sharp (BOS winner of Vicbrew) talked about formulating an APA for his fiancée who found IPAs generally too bitter for her taste and having too complex a hop character. He liked to use a simple malt bill with pale ale malt for the base, and adding Caraamber®, Carapils®, and medium crystal for body, increased malt backbone, head retention, and a touch of sweetness. I liked this comment because it shows a goal in mind for the beer and selecting specific grains for a reason.

I think the choice of malts goes hand in hand with the hop selection. Since brewers are trying to avoid clashing flavors or produce a specific target profile. For this reason, it is hard to make blanket recommendations. I personally like to include some medium crystal-type malts when I use hops that have stone fruit flavors like apricot or peach, but use lighter crystal malts when using citrusy hops (or just use Munich malt). Crystal malts can raise the final gravity of the beer, so that needs to be considered as well. I think APAs drink fine with a little malty sweetness, and I don’t object to it as much in heavily hopped IPAs.

As you might expect, the brewers had a lot to say about hops. Justin Rawleigh said his favorite method is to use a hop stand (manually stirred whirlpool in the kettle) by adding all the late hops at the end of the boil and letting them steep for 10 minutes before starting the chilling process. He recommends a fine mesh hop filter to keep the hops contained and making clarification easier.

Eric Heinz and Kyle Autry say they are tending to use less and less boil hops and more whirlpool hops in their APAs and IPAs, including using no boiling hops at all. Both Ben Sharp and Ricardo Fritzche mentioned dry hopping as important but also cautioned to be careful about overdoing it lest clarity be a problem. Both dry hopped then cold crashed and fined their beers with gelatin after the dry hopping was complete.

Justin Rawleigh and the team of Eric Heinz and Kyle Autry were exploring the so-called New England pale ale approach, so they used large amounts of dry hops in combination with specific yeasts that are said to perform biotransformation of hop oils. Brewers added dry hops at different times, some during active fermentation, some while fermentation was subsiding, and some post-fermentation. If adding post-fermentation, be careful to avoid introducing oxygen into the beer. Ricardo Fritzsche mentioned transferring the beer into a purged keg with the dry hops already in them (I have used this technique as well).

The choice of hops was interesting, and again seemed to be dependent on the brewer’s goals. Ben Sharp used a combination of Mosaic® and Cascade to favor stone fruit, pine, and citrus. Justin Rawleigh liked the Mosaic® and Simcoe® combination for tropical fruit, pine, and dank flavors. I’ve made beers with many different hops combinations from single hop to complex, but I used Amarillo®, Citra®, and Centennial to add stone fruit, tropical fruit, citrus, and pine without being excessively aggressive. I worry about judges saying that your APA is too “IPA like” – although some other judges seem to like
this character.

I was pleased to see brewers winning with several different yeast strains. Of all the aspects of the recipes, I think this area had the most variation. I used my old-school favorite Wyeast 1272 (American Ale II) yeast, and Ben Sharp talked about Safale US-05, while also praising Danstar BRY-97 (American West Coast Ale) yeast. These are classic yeasts that give a clean profile. I found Ricardo Fritzche’s choice of Wyeast 1469 (West Yorkshire) yeast inspiring (this yeast is used in Timothy Taylor Landlord, and is a favorite of mine, but I have never tried it in this style – yet). Justin Rawleigh with Imperial Yeast A24 (Dry Hop) and Eric Heinz and Kyle Austry with White Labs WLP095 (Burlington Ale) yeast were exploring the New England-type strains.

While there was variety in the yeast strain used, all commented on following good fermentation practices to get a healthy and complete fermentation. Technique is more important than ingredients in this area, but the yeast strains did seem to be selected for a specific purpose in the overall context of the flavor profile of the beer. It’s just that the yeast wasn’t specifically driving the overall profile (except perhaps with the experimentations in hop oil biotransformation).

Finally, I liked Justin Rawleigh’s comments about making great beer. He said that research and trial-and-
error are important to discover new recipes or techniques and then see how the results stack up against the best commercial examples. Then he stresses the need to be brutally honest with yourself, be objective, and continually learn and look to improve your craft. As anyone who has read my books knows, that’s a philosophy I stand behind completely.

Recipes

Ricardo Fritzche’s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.056   FG = 1.010
IBU = 65  SRM = 6  ABV = 6.2%

By Ricardo Fritzche of Austin, Texas, winner of the Lunar Rendezbrew 23 (Seabrook, Texas – 403 entries)

Ingredients

9 lbs. 12 oz. (4.4 kg) Maris Otter pale ale malt
2 lbs. (0.91 kg) German Munich I malt
4 oz. (113 g) Carafoam® malt
4.1 AAU Magnum hops (first wort hop) (0.33 oz./9 g at 12.4% alpha acids)
27 AAU Citra® hops (15 min.) (2.25 oz./64 g at 12% alpha acids)
2.25 oz. (64 g) Citra® hops (0 min.)
2 oz. (57 g) Citra® hops (dry hop)
5 g (1 tsp.) gelatin fining (secondary)
Wyeast 1469 (West Yorkshire) or  White Labs WLP037 (Yorkshire Square Ale) or Lallemand Windsor Ale yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Prepare 33 qts. (31 L) of water with 5 g of calcium chloride and 5 g of calcium sulfate (brew in a bag; if using a standard mash, put the water salts in the mash).

This recipe uses a step mash. Mash in the malts at 125 °F (52 °C) and hold this temperature for 10 minutes. Raise mash temperature to 145 °F (63 °C) and hold for 30 minutes. Raise mash temperature to 162 °F (72 °C) and hold for 30 minutes. Raise to 172 °F (78 °C) and hold for 10 minutes. Remove grain from mash (brew in a bag) or sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. Add the first wort hops (FWH) and bring wort up to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. When the boil is complete, chill to 61 °F (16 °C). Pitch yeast into oxygenated wort. Allow fermentation to passively warm to 68 °F (10 °C) until fermentation is almost complete. Transfer to secondary with the dry hops already in the container. After fermentation has finished, cold crash to 32 °F (0 °C), then add 5 g of gelatin mixed with water. Keg condition for 7–14 days at 68 to 72 °F (20 to 22 °C). Prime and bottle condition, or keg and force carbonate.

Ricardo Fritzche’s American Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.056   FG = 1.010
IBU = 65   SRM = 6.5   ABV = 6.2%

Ingredients

7 lbs. 8 oz. (3.4 kg) Maris Otter liquid malt extract
4 oz. (113 g) Carafoam® malt
4.1 AAU Magnum hops (first wort hop) (0.33 oz./9 g at 12.4% alpha acids)
27 AAU Citra® hops (15 min.) (2.25 oz./64 g at 12% alpha acids)
2.25 oz. (64 g) Citra® hops (0 min.)
2 oz. (57 g) Citra® hops (dry hop)
5 g (1 tsp.) gelatin fining (secondary)
Wyeast 1469 (West Yorkshire) or White Labs WLP037 (Yorkshire Square Ale) or Lallemand Windsor Ale yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grain for 30 minutes, then remove. Turn off heat.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the FWH addition. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe. Chill to 61 °F (16 °C).

Pitch yeast into oxygenated wort. Allow fermentation to passively warm to 68 °F (10 °C) until fermentation is almost complete. Transfer to secondary with the dry hops already in the container. After fermentation has finished, cold crash to 32 °F (0 °C), then add 5 g of gelatin mixed with water. Keg condition for 7–14 days at 68 to 72 °F (20 to 22 °C). Prime and bottle condition, or keg and force carbonate.

 

Benjamin Sharp’s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.048   FG = 1.010
IBU = 38   SRM = 11   ABV = 5.1%

By Benjamin Sharp of Bendigo, Victoria, Australia, winner of Vicbrew (Melbourne, Australia – 437 entries)

Ingredients
8 lbs. 4 oz. (3.7 kg) North American pale ale malt
12 oz. (340 g) Caraamber® malt (27 °L)
12 oz. (340 g) UK medium crystal malt (50–60 °L)
8 oz. (227 g) Carapils® malt
6.6 AAU Cascade hops (60 min.) (1 oz./28 g at 6.6% alpha acids)
2.9 AAU Mosaic® hops (60 min.) (0.25 oz./7 g at 11.6% alpha acids)
2.5 oz. (71 g) Cascade hops (dry hop)
2.5 oz. (71 g) Mosaic® hops (dry hop)
SafAle US-05 or Lallemand BRY-97 (American West Coast Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

On brew day, mash in the malts at 152 °F (67 °C) in the full volume of brewing liquor (brew in a bag) and hold this temperature for 60 minutes. Increase temperature to 168 °F (76 °C) for mashout then drain and collect 6.5 gallons (25 L) of wort.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. After the boil is complete, chill to 65 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 65 °F (18 °C) until gravity is about 1.025 (generally 3 days after pitching), then add dry hops. Leave in the primary for two weeks total then cold crash to 36 °F (2 °C). Add finings (gelatin) and let sit for another two days before kegging.

Benjamin Sharp’s American Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.048   FG = 1.010
IBU = 38   SRM = 10   ABV = 5.1%

Ingredients
5.4 lbs. (2.5 kg) Maris Otter liquid malt extract
12 oz. (340 g) Caraamber® malt (27 °L)
12 oz. (340 g) UK medium crystal malt (50–60 °L)
8 oz. (227 g) Carapils® malt
6.6 AAU Cascade hops (60 min.) (1 oz./28 g at 6.6% alpha acids)
2.9 AAU Mosaic® hops (60 min.) (0.25 oz./7 g at 11.6% alpha acids)
2.5 oz. (71 g) Cascade hops (dry hop)
2.5 oz. (71 g) Mosaic® hops (dry hop)
SafAle US-05 or Lallemand BRY-97 (American West Coast Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grain for 30 minutes, then remove. Turn off heat.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Chill to 65 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 65 °F (18 °C) until gravity is about 1.025 (generally 3 days after pitching), then add dry hops. Leave in the primary for two weeks total then cold crash to 36 °F (2 °C). Add finings (gelatin) and let sit for another two days before kegging.

 

Justin Rawleigh’s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.053   FG = 1.009
IBU = 50   SRM = 5   ABV = 5.8%

By Justin Rawleigh of Gilbert, Arizona, winner of the Arizona Spring Classic (Tempe, Arizona – 217 entries)

Ingredients
9 lbs. (4.1 kg) North American 2-row brewers malt
14 oz. (397 g) Munich I malt
10 oz. (283 g) Carapils® malt
8 oz. (227 g) acidulated malt
4.5 AAU Centennial hops (60 min.) (0.5 oz./14 g at 8.9% alpha acids)
2 oz. (57 g) Mosaic® hops (0 min.)
2 oz. (57 g) Simcoe® hops (0 min.)
2 oz. (57 g) Mosaic® hops (dry hop in primary day 1)
2 oz. (57 g) Simcoe® hops (dry hop in primary day 3)
2 oz. (57 g) Simcoe® hops (dry hop in secondary or keg)
Imperial Yeast A24 (Dry Hop) yeast blend
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make at least a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

This recipe uses RO water. The mash has a half-teaspoon of gypsum added. On brew day, mash in the malts at 152 °F (67 °C) in 17 qts. (16 L) of water, and hold this temperature for 60 minutes. Sparge slowly with 170 °F (77 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the full volume of wort for 60 minutes, adding the hops at times indicated in the recipe. The whirlpool hops are added at flameout, stirred, and allowed to steep for 17 minutes before chilling. Chill to 68 °F (20 °C).

Oxygenate, then pitch the yeast starter. Start fermentation at 68 °F (20 °C), allowing to rise to 72 °F (22 °C) until fermentation is complete (about one week). Add the Mosaic® dry hop addition after fermentation starts, and first Simcoe® dry hop addition after three days. The final dry hops are added after fermentation is complete. Prime and bottle condition, or keg and force carbonate.

Justin Rawleigh’s American Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.053   FG = 1.009
IBU = 50   SRM = 5   ABV = 5.8%

Ingredients
6.6 lbs. (3 kg) pale liquid malt extract
5 oz. (142 g) Munich dried malt extract
10 oz. (283 g) Carapils® malt
1 tsp. lactic acid, 88%
4.5 AAU Centennial hops (60 min.) (0.5 oz./14 g at 8.9% alpha acids)
2 oz. (57 g) Mosaic® hops (0 min.)
2 oz. (57 g) Simcoe® hops (0 min.)
2 oz. (57 g) Mosaic® hops (dry hop in primary day 1)
2 oz. (57 g) Simcoe® hops (dry hop in primary day 3)
2 oz. (57 g) Simcoe® hops (dry hop in secondary or keg)
Imperial Yeast A24 (Dry Hop) yeast blend
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make at least a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Use 6.5 gallons (25 L) of water in the brew kettle; heat to 158 °F (70 °C).

Place the malt in a mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off. Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the full volume of wort for 60 minutes, adding the hops at times indicated in the recipe. The whirlpool hops are added at flameout, stirred, and allowed to steep for 17 minutes before chilling. Chill to 68 °F (20 °C).

Oxygenate, then pitch the yeast starter. Start fermentation at 68 °F (20 °C), allowing to rise to 72 °F (22 °C) until fermentation is complete. Follow the dry hopping and packaging schedule from the all-grain recipe.

Tips for success:
If you cannot source the Imperial Yeast A24 (Dry Hop) yeast blend, you could also try to co-inoculate two yeast strains to create your own blend that could hopefully get you in the same ballpark. BYO suggests White Labs WLP644 (Saccharomyces “Bruxellensis” Trois) co-inoculated with White Labs WLP095 (Burlington Ale) yeast as a best fit scenario for the Imperial Yeast A24 blend.

 

Eric Heinz and Kyle Autry ‘s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.065   FG = 1.014
IBU = 32   SRM = 6   ABV = 6.7%

By Eric Heinz and Kyle Autry of Houston, Texas, winner of the Alamo City Cerveza Fest (San Antonio, Texas – 302 entries)

Ingredients
11 lbs. 8 oz. (5.2 kg) Maris Otter pale ale malt
1 lb. (454 g) Munich malt
1 lb. (454 g) torrified wheat
3.8 AAU Horizon hops (first wort hop) (0.3 oz./9 g at 12.7% alpha acids)
1.6 AAU Centennial hops (first wort hop) (0.16 oz./5 g at 10.4% alpha acids)
2 AAU Horizon hops (60 min.) (0.16 oz./5 g at 12.7% alpha acids)
2 AAU Centennial hops (30 min.) (0.2 oz./6 g at 10.4% alpha acids)
0.16 oz. (5 g) Centennial hops (0 min.)
0.66 oz. (19 g) Citra® hops (0 min.)
0.66 oz. (19 g) Mosaic® hops (0 min.)
2 oz. (57 g) Citra® hops (dry hop)
2 oz. (57 g) Centennial hops (dry hop)
2 oz. (57 g) GalaxyTM hops (dry hop)
White Labs WLP095 (Burlington Ale) or Imperial Yeast A04 (Barbarian) or Gigayeast GY054 (Vermont IPA) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Prepare brewing water starting with RO water and adding 1.5 g/gallon of gypsum, 0.1 g/gallon of calcium chloride, 0.77 g/gallon of Epson salt, and 0.18 g/gallon of sea salt. Treat sparge water with phosphoric acid to a pH of 5.6.

On brew day, mash in the malts at 155 °F (68 °C) with 21 quarts (20 L) of the brewing liquor, and hold this temperature for 60 minutes. Sparge and collect 6.5 gallons (25 L) of wort.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. The first wort hops hops go in the kettle prior to the boil. The 0 minute hops get added after the heat is shut off. Give the wort a long stir to create a whirlpool and allow 10 minutes for the wort to settle. Chill to 68 °F (20 °C).

Oxygenate, then pitch the yeast starter. Ferment at 68 °F (20 °C), raising temperature slowly to 74 °F (23 °C) as fermentation slows. Dry hop for 4 days just prior to kegging during a 5-day cool-down period.

Prime and bottle condition, or keg and force carbonate.

Eric Heinz and Kyle Autry ‘s American Pale Ale

(5 gallons/19 L, partial mash)
OG = 1.065   FG = 1.014
IBU = 32   SRM = 6   ABV = 6.7%

Ingredients
6.6 lbs. (4.1 kg) Maris Otter liquid malt extract
1 lb. (0.45 kg) extra light dried malt extract
1 lb. (454 g) Munich malt
1 lb. (454 g) torrified wheat
3.8 AAU Horizon hops (first wort hop) (0.3 oz./9 g at 12.7% alpha acids)
1.6 AAU Centennial hops (first wort hop) (0.16 oz./5 g at 10.4% alpha acids)
2 AAU Horizon hops (60 min.) (0.16 oz./5 g at 12.7% alpha acids)
2 AAU Centennial hops (30 min.) (0.2 oz./6 g at 10.4% alpha acids)
0.16 oz. (5 g) Centennial hops (0 min.)
0.66 oz. (19 g) Citra® hops (0 min.)
0.66 oz. (19 g) Mosaic® hops (0 min.)
2 oz. (57 g) Citra® hops (dry hop)
2 oz. (57 g) Centennial hops (dry hop)
2 oz. (57 g) GalaxyTM hops (dry hop)
White Labs WLP095 (Burlington Ale) or Imperial Yeast A04 (Barbarian) or Gigayeast GY054 (Vermont IPA) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Bring 1 gallon (3.8 L) of water in a pot to 160 °F (71 °C). Turn off the heat. Place the crushed Munich and wheat in a grain bag and submerge in the water. Temperature should stabilize around 155 °F (68 °C). Hold this temperature for 45 minutes. Remove grain bag and place in a colander. Wash grains with 1 gallon (3.8 L) of hot water then top off to 6 gallons (23 L).

Off heat, add the liquid and dried malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the FWH hops. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. For the hops added at flameout, turn off the heat, add the hops, stir the wort to create a whirlpool, then let rest for 10 minutes before chilling to 68 °F (20 °C).

Follow the remainder of the all-grain recipe.

 

Gordon Strong ‘s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.048   FG = 1.012
IBU = 35   SRM = 5   ABV = 4.8%

By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)

Ingredients
5 lbs. 12 oz. (2.6 kg) North American 2-row brewers malt
2 lbs. 8 oz. (1.1 kg) UK Golden Promise malt
1 lb. 12 oz. (0.79 kg) German Munich I malt
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
6.5 AAU Amarillo® hops (5 min.) (0.75 oz./21 g at 8.6% alpha acids)
11.3 AAU Citra® hops (5 min.) (0.75 oz./21 g at 15% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) Amarillo® hops (hopback)
0.75 oz. (21 g) Citra® hops (hopback)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. This recipe uses RO water. Add 1⁄4 tsp. 10% phosphoric acid per 5 gallons (19 L) of water. Use 1⁄2 tsp. calcium chloride and 1⁄2 tsp. gypsum in the mash.

Mash all grains in 15 qts. (14 L) of 152 °F (67 °C) water for 60 minutes. Sparge with 169 °F (76 °C) water until 6.5 gallons (25 L) of wort are collected (put the FWH hops in the kettle while sparging). Boil for 75 minutes, adding hops at the indicated times. The 0 minute hops are added after the heat is turned off. The hopback hops are used in a hopback between the kettle and the chiller. If you do not have a hopback, you can add these as you begin chilling the wort. Chill to 64 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 64 °F (18 °C) until completed. Prime and bottle condition, or keg and force carbonate.

Gordon Strong ‘s American Pale Ale

(5 gallons/19 L, extract only)
OG = 1.048   FG = 1.012
IBU = 35   SRM = 5   ABV = 4.8%

Ingredients

6.6 lbs. (3 kg) golden liquid malt extract
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
6.5 AAU Amarillo® hops (5 min.) (0.75 oz./21 g at 8.6% alpha acids)
11.3 AAU Citra® hops (5 min.) (0.75 oz./21 g at 15% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) Amarillo® hops (hopback)
0.75 oz. (21 g) Citra® hops (hopback)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C), then turn off.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Put the FWH hops in the kettle. Turn the heat back on and bring to a boil.

Boil for 75 minutes, adding hops at the indicated times. The 0 minute hops are added after the heat is turned off. The hopback hops are used in a hopback between the kettle and the chiller. If you do not have a hopback, you can add these as you begin chilling the wort. Chill to 64 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 64 °F (18 °C) until completed. Prime and bottle condition, or keg and force carbonate.

Issue: January-February 2018