📝 About This Recipe
This quintessential American Pale Ale strikes a masterful balance between a toasted bready malt backbone and the vibrant, citrusy punch of Cascade hops. Originating from the craft beer revolution of the late 20th century, this style is celebrated for its approachable bitterness and floral aroma. Brewed to a shimmering copper hue, it is the perfect refreshing companion for a sunny afternoon or a hearty meal.
🥗 Ingredients
The Grist (Milled Grains)
- 10 lbs American 2-Row Pale Malt (Base malt for fermentable sugars)
- 1 lb Crystal/Caramel Malt 40L (For color and sweet toffee notes)
- 0.5 lb Munich Malt (For enhanced malt complexity)
The Boil (Hops & Additives)
- 0.5 oz Magnum Hops (60 minute addition for clean bitterness)
- 1 oz Cascade Hops (15 minute addition for flavor)
- 1 oz Cascade Hops (5 minute addition for aroma)
- 1 teaspoon Irish Moss (Added at 15 mins to clarify the beer)
Fermentation & Finishing
- 1 packet SafAle US-05 Dry Yeast (Clean, neutral fermenting ale yeast)
- 7 gallons Spring Water (Chlorine-free water is essential)
- 5 oz Corn Sugar (Priming Sugar) (For natural carbonation during bottling)
- 1 oz Star San Sanitizer (Diluted per instructions to sanitize all equipment)
👨🍳 Instructions
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1
Sanitize everything! Any equipment that will touch the beer after the boil must be soaked in a no-rinse sanitizer like Star San.
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2
Heat 3.5 gallons of strike water to 162°F (72°C) in your mash tun or large brew pot.
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3
Slowly stir in the milled grains. The temperature should drop to a steady 152°F (67°C). Cover and let mash for 60 minutes to convert starches to sugars.
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4
While mashing, heat another 4 gallons of 'sparge' water to 170°F (77°C).
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5
Perform the sparge by slowly rinsing the grains with the 170°F water, collecting the sweet liquid (wort) into your boil kettle until you reach about 6.5 gallons.
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6
Bring the wort to a vigorous rolling boil. Watch closely for a 'boil over' as the foam rises initially.
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7
Once boiling, add the 0.5 oz of Magnum hops. Set a timer for 60 minutes.
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8
With 15 minutes remaining in the boil, add 1 oz of Cascade hops and the Irish Moss to help settle proteins.
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9
With 5 minutes remaining, add the final 1 oz of Cascade hops for that signature citrus aroma.
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10
Immediately after the 60-minute boil, cool the wort as fast as possible to 70°F (21°C) using an immersion chiller or an ice bath.
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11
Transfer the cooled wort into a sanitized fermenter, splashing it vigorously to aerate the liquid—yeast needs oxygen to start!
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12
Sprinkle the US-05 yeast over the surface. Seal the fermenter with a sanitized airlock filled with water or sanitizer.
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13
Store the fermenter in a dark, cool place (65-68°F) for 10-14 days until the airlock stops bubbling and the beer clears.
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14
Boil the priming sugar in 2 cups of water, cool it, and add to a bottling bucket. Siphon the beer into the bucket, then fill sanitized bottles and cap them.
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15
Let the bottles sit at room temperature for 2 weeks to carbonate before chilling and serving.
💡 Chef's Tips
Always use filtered or spring water; chlorine in tap water can create medicinal off-flavors. Temperature control during fermentation is key—if it gets too hot, the beer will taste like fusel alcohol or bananas. Don't peek! Opening the fermenter lid introduces oxygen and bacteria risks. If you want more aroma, try 'dry hopping' by adding another ounce of Cascade hops directly to the fermenter 3 days before bottling. Label your bottles with the date so you can track how the flavor evolves over time.
🍽️ Serving Suggestions
Serve chilled in a classic 16oz pint glass or a tulip glass to concentrate the hop aromas. Pairs beautifully with sharp cheddar cheese or spicy pepper jack. The citrus notes perfectly cut through the fat of a classic American cheeseburger or grilled bratwurst. Excellent alongside spicy buffalo wings or Thai green curry. For dessert, try it with a light lemon tart to complement the Cascade hop profile.