A variety of ale called a pale ale is distinguished by its crisp, hopped flavor and golden to amber hue. It is among the most widely consumed types of craft beer worldwide.
Pale malt is frequently used in the production of pale ales, giving the beer its pale hue. They are frequently prepared with hops, which give beer its bitterness, flavor, and fragrance. Numerous hop types, like as Cascade, Centennial, and Columbus, which are renowned for their citrus and piney scents, can be used to hop pale ales.
Typically, ale yeast is used to ferment pale beers, giving them a fruity and estery taste character. The flavor and fragrance of the beer may be influenced by the fermentation temperature and the amount of hops used.
Pale ales can have an alcohol content of 4.5% to 6.2% by volume (ABV). They are frequently served between 45 and 55 degrees Fahrenheit and go well with a range of dishes, including as grilled meats, salads, and sharp cheeses.
Note: This recipe is predicated on your familiarity with the fundamental tools and procedures used in homebrewing. Before attempting to make your own beer at home if you are new to homebrewing, it is advised that you learn about the essential tools and sanitization procedures.
- 11 lbs pale malt extract
- 1 lb crystal malt (60L)
- 8 oz caramel malt (40L)
- 1 oz Centennial hops (60 min)
- 1 oz Cascade hops (20 min)
- 1 oz Cascade hops (5 min)
- 1 packet of dry ale yeast (such as Safale US-05)
- 5 oz priming sugar (for bottling)
- In a big saucepan, heat 3 liters of water.
- The crystal and caramel malt should be crushed before being added to a grain bag. Heat the water in the saucepan to 155°F while the grain bag is submerged. For 45 minutes, keep this temperature steady.
- Take out and throw away the grain bag. Bring the wort to a boil and then add the pale malt extract.
- Add the Centennial hops to the boiling wort and continue to boil for 60 minutes.
- Add the Cascade hops 20 minutes before the boil comes to a close.
- Add the last of the Cascade hops 5 minutes into the boil.
- Use a wort chiller or submerge the pot in an ice bath to swiftly bring the wort to room temperature.
- After pitching the yeast, transfer the wort to a fermenter.
- For 7 to 10 days, or until fermentation is finished, ferment at 68°F.
- Transfer the beer and priming sugar to a bottling bucket.
- To allow for carbonation, bottle the beer and keep it at room temperature for a couple of weeks.
A great commercial example of the pale ale style is the Sierra Nevada Pale Ale.
Happy drinking, enjoy your homemade pale ale!