HBS American Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.051–1.056 FG = 1.013–1.014 IBU = 11–28 SRM = 15 ABV = 4.9–5.4%

Ingredients

6 lbs. (2.7 kg) extra light LME
1 lb. (0.45 kg) 2-row brewers malt
4 oz. (0.11 kg) crystal malt (20 °L)
4 oz. (0.11 kg) crystal malt (40 °L)
4 oz. (0.11 kg) crystal malt (60 °L)
4 oz. (0.11 kg) crystal malt (90 °L)
8 oz. (0.23 kg) dextrin malt
5 AAU Cascade hops (1.0 oz./28 g of 5% alpha acids)
18 AAU Amarillo hops (2.0 oz./57 g of 9% alpha acids)
White Labs WLP001 (California Ale) yeast
1 cup corn sugar (for priming)

Step by step

Steep grains in grain bag in 1 gallon (3.8 L) of 154 °F (68 °C) water for 30 minutes. Strain the grains (do not squeeze) and rinse with 0.5 gallons (1.9 L) of 170 °F (77 °C) water. Place bag in strainer to do this. Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove and add the light malt extract. Dissolve completely. Add water until total volume in the brew pot is 2.5 gallons (9.5 L) or more. Bring to boil and add Cascade hops. Boil for 40 min and add 0.5 oz. (14 g) Amarillo hops. Boil for another 10 min and add 0.5 oz. (14 g) Amarillo hops. Boil for 5 more minutes and add 0.5 oz. (14 g) Amarillo hops. Boil for final 5 minutes, turn off heat and add final 0.5 oz. (14 g) Amarillo hops. (Total boil time is 60 minutes.) Cool the wort rapidly to 70 °F (21 °C). Place in primary fermenter and top up with cool (70 °F/21 °C) water to obtain 5 gallons (19 L). Pitch the yeast and stir (or shake) well. Cheers.