American Pale Ale 20 L

Grain bill

Hops

Yeast

SafAle US-05 (11.5 g), 1 sachet

Water

Mash water 16 L (about 4.2 gal) + sparge water 14 L (about 3.7 gal) = 30 L (about 7.9 gal)

Brewing steps

1. Clean and sanitise everything that touches the wort after the boil.
2. Measure out 30 L (about 7.9 gal) of water and treat it with the brewing-water calculator. Pale ale likes more sulphate than chloride (for example sulphate 150, chloride 60 mg/l).
3. Split the water: mash water 16 L (about 4.2 gal), sparge water 14 L (about 3.7 gal).
4. Heat the mash water to 70 °C (158 °F) and mash in 4.05 kg (8.9 lb) pale ale malt, 0.32 kg (0.71 lb) caramel malt and 0.23 kg (0.51 lb) Carapils (gives about 66 °C / 151 °F).
5. Rest: 66 °C (151 °F), 60 min. Iodine test at the end.
6. Mash out: heat to 78 °C (172 °F) and hold for 10 min.
7. Rest 10 min, lauter and sparge with 14 L (about 3.7 gal) water at 78 °C (172 °F).
8. Boil the wort for 60 min. At the start of the boil add 15 g (0.53 oz) Magnum.
9. 10 min before the end of the boil add 20 g (0.71 oz) Cascade and Irish moss (about 2 g / 0.07 oz).
10. After the boil cool to 80 °C (176 °F), add 30 g (1.1 oz) Cascade and 20 g (0.71 oz) Centennial, whirlpool and steep for 20 min.
11. Chill to 18 °C (64 °F), measure original gravity (target 12.5 °P (SG 1.050)), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the SafAle US-05 (amount see yeast).
12. Primary fermentation 7–10 days at 18–19 °C (64–66 °F).
13. When fermentation is almost finished: dry hop with 50 g (1.8 oz) Cascade for 3–4 days. Dry hops add aroma but no bitterness.
14. Measure final gravity (target about 2.6 °P (SG 1.010)). Priming sugar per bottle from the carbonation calculator (target 5.0 g/l), then bottle.
15. Bottle-condition 2 weeks at room temperature. Drink fresh, the hop aroma fades over time.

Notes

Fruity, hop-forward ale with citrus and grapefruit notes from Cascade and Centennial. Dry hops: 50 g (1.8 oz) Cascade (not in the hop table because it adds no bitterness).