American Pale Ale
Classification:
pale ale, extract
Source: Tony Babinec (tony@spss.com)
Issue #864, 4/14/92
Somewhat in the style of Sierra Nevada Pale Ale or Anchor Liberty Ale.
Ingredients:
- 5 pounds, unhopped light dry malt extract
- 1/2 pound, dark crystal malt
- 1 ounce, Cascade hops (60 minute boil)
- 1/2 ounce, Cascade (30 minute boil)
- 1/2 ounce, Cascade (10 minute boil)
- 1/2--1 ounce, Cascade (dry hop)
- Wyeast American ale yeast
Procedure:
"Dry hopping" consists of adding hops not to the boil but after boil and
especially after fermentation. When your beer is done fermenting, you
must rack it into a second sanitized vessel, preferably a glass carboy
for which you have a fermentation lock. The beer and the hops are both
added to that second vessel, and the beer is left from 1 to 3 weeks in
the vessel. It isn't fermenting, but it's picking up flavors from the
hops. If you don't want to do this, then instead of dry-hopping, add
that last hop addition 2 minutes until end of boil. When you turn the
flame off, let the beer sit with the lid on for 20 minutes before
chilling it and racking it into the fermenter. But, I recommend that you
try dry hopping sooner or later, as it adds flavor and aroma that is
just right for this beer! English Pale Ale (previous recipe) also
benefits from dry hopping.