Gordon Strong’s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.013
IBU = 36  SRM = 7  ABV = 4.9%

Ingredients
5 lbs. (2.3 kg) North American pale ale malt
4 lbs. (1.8 kg) Pilsner malt
1 lb. (454 g) Munich malt
8 oz. (227 g) crystal malt (60 °L)
5.5 AAU Cascade hops (first wort hop) (1 oz./28 g at 5.5% alpha acids)
9.2 AAU Amarillo® hops (5 min.) (1 oz./28 g at 9.2% alpha acids)
1 oz. (28 g) Cascade hops (hopstand)
1 oz. (28 g) Centennial hops (hopstand)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. of calcium chloride and 0.5 tsp. of calcium sulfate to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale malts at 151 °F (66 °C) and hold at that temperature for 60 minutes. Then add the crystal malt and stir. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Add the first wort hops to the kettle then sparge slowly and collect 6.5 gallons (24.5 L). 

Boil the wort for 60 minutes, adding the Amarillo® hops with five minutes remaining in the boil. The final hops are added about 10 minutes after the boil or when the wort cools to about 180 °F (82 °C). Stir the wort gently and allow to stand for 20 minutes, then chill or begin transferring wort to the fermenter.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete. Condition for 5–7 days.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 v/v.

American Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.013
IBU = 36  SRM = 7  ABV = 4.9%

Ingredients
5.6 lbs. (2.5 kg) light dried malt extract
8 oz. (227 g) crystal malt (60 °L)
5.5 AAU Cascade hops (first wort hop) (1 oz./28 g at 5.5% alpha acids)
9.2 AAU Amarillo® hops (5 min.) (1 oz./28 g at 9.2% alpha acids)
1 oz. (28 g) Cascade hops (hopstand)
1 oz. (28 g) Centennial hops (hopstand)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the crystal malt in a mesh bag and steep for 30 minutes. Remove and rinse grain gently.

Add the malt extract and stir thoroughly to dissolve completely. Add the first wort hops. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated. The whirlpool hops are added about 10 minutes after the boil or when the wort cools to about 180 °F (82 °C). Stir the wort gently and allow to stand for 20 minutes, then chill or transfer wort to the fermenter.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete. Condition for 5–7 days.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 v/v.