Recipe

Home Pale Ale (1913)

Home Pale Ale (1913)

(5 gallons/19 L, all-grain)
OG =1.049  FG = 1.009 
IBU = 24  SRM = 3  ABV = 5.2%

There is very little difference between the historic Home Brewing Co.’s Pale Lager and Pale Ale in terms of OG and FG, and the Pale Ale is just slightly more bitter than the Pale Lager. The main differences are that the Pale Ale used twice as much sugar and was mashed at a lower temperature than was the Lager. Both of these factors would have made the ale thinner in body than the lager so that the small difference in IBU would probably have been more noticeable on the palate. Strangely, this beer was casked after 16 days!

Ingredients
6 lbs. (2.7 kg) 2-row pale malt
1.5 lbs. (0.7 kg) flaked corn
1.5 lbs. (0.7 kg) dextrose sugar (0 min.)
6.5 AAU Cluster hops (first wort hop) (0.9 oz./25 g at 7.2% alpha acids)
5 g table salt (NaCl) (0 min.)
SafAle S-04 (or favorite ale strain) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash the malt and flaked corn at 148 °F (64 °C) using 11 qts. (10 L) water for 60 minutes. Add boiling water to raise the mash temperature to 153 °F (67 °C). Run off and sparge to collect about 6.25 gallons (24 L) of wort. Add the hops and boil for 60 minutes; then carefully stir in the dextrose making sure it is fully dissolved. Stir in the salt. 

Cool to 60–65 °F (15–18 °C) and pitch the yeast. Ferment 7–10 days at this temperature, rack the beer and prime and bottle condition or keg and force carbonate to
2.2 v/v. Serve at around 40 °F (4 °C).

Partial mash version: Reduce the pale malt to 1.5 lbs. (0.7 kg) and add 3.3 lbs. (1.5 kg) Briess Golden Light liquid malt extract. Mash the pale malt and flaked corn at 152–154 °F (67–68 °C) in a grain bag in 1.5 gallons (5.7 L) of water for 45 minutes. Remove the bag and allow it to drain into the pot, then rinse the grain with 2 gallons (8 L) hot water. Stir in the malt extracts and then add water to make up to 6 gallons (23 L) wort. Add the hops and boil for 40 minutes. Follow the remainder of the all-grain recipe.

Issue: September 2023