Description

Session strength, deliciously easy to drink, and full of fruit-forward hop flavours, this is a must-brew beer.

The pale ale that Mark, our Brew School teacher, brews at home more than any other, and is loved by ale and lager drinkers alike.

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Ingredients Included

BESTMALZ Best Heidelberg
Crisp Best (Pale) Ale Malt
Crisp Caramalt
Galaxy Pellets (70 grams)
Simcoe Pellets (60 grams)
WLP 051 Californian V Ale Yeast (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23
Original Gravity: 1.044
Final Gravity: 1.012
ABV %: 4.1
IBU: 31

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 76
Out time (mins): 15

THE BOIL
Boil time (mins): 60

Additions and timing:

Galaxy 10g @ 20 mins
Galaxy 5g @ 7 mins
Simcoe 5g @ 7 mins
Simcoe 10g @ 2 mins
Galaxy 10g @ 2 mins

Secondary additions and timing:

Dry Hops:

3 days into active fermentation add;
15g Galaxy
15g Simcoe

Once fermentation has completed, cool to 14c if possible and dry hop;
30g Galaxy
30g Simcoe

I add a pinch of Sodium Metabisulphite  (not included) with this final hop addition to help avoid Hop Creep.

After 2 days, crash to 5c

Dump the hops if your set-up allows over the following 2 days, then package.

Yeast: WLP 051 Californian V Ale Yeast

Fermentation temperature/steps: Ferment at 18c

Comments:

For those adjusting their water, I personally aim for a balanced profile, targeting about 76ppm sulphates and 92ppm chloride for this beer.