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Recipe – American(ish) Pale Ale


Big IPA’s are nice but 7% abv beers aren’t something you can drink every day of the week. Well, you could I suppose, but that wouldn’t be healthy. So for something hoppy but lighter I brewed a Pale Ale with a simple grain bill, mostly Maris Otter with a bit of Pale Crystal. For hops I used some leftover Pacific Gem for bittering and Citra with Nelson Sauvin for aroma, hop-stand and dry hop additions. I’ve tasted Citra in Oakham Ales Citra Pale ale and I thought that Nelson Sauvins slightly dank dark berry character would complement Citras tropical fruit flavours nicely. We’ll see how that works.

To keep this one drinkable I kept the OG down in the lower 1.040 range. The brewday went nicely and the beer is about fermented at this point. I’ll probably try to cold crash and fine this one with gelatin before dry hopping to see how that effects the hop flavour.

Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds):  2,9 / 6,4
Anticipated OG: 1.042
Anticipated SRM: 7,9
Anticipated IBU: 46,6
Wort Boil Time: 60 Minutes

93,0%      – 2,7 kg / 5,95 lbs Maris Otter, Thomas Fawcett
7,0%        – 0,2 kg / 0,44 lbs Pale Crystal Malt, Thomas Fawcett

15g / 0,52oz. Pacific Gem @ 60 minutes for 32,1 IBU

10g / 0,35oz. Citra @ 10 minutes for 7,4 IBU
10g / 0,35oz. Nelson Sauvin @ 10 minutes for 7,2 IBU

30g / 1,05oz.  Citra @ Hop-stand
15g / 0,52oz.  Nelson Sauvin @ Hop-stand

30g / 1,05oz.  Citra Dry hop for 5 days
15g / 0,52oz.  Nelson Sauvin Dry hop for 5 days

30g / 1,05oz. Citra in the keg as serving hops

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
1 quarter Teaspoon Calcium Chloride in mash
5g / 0,17oz. of Gypsum in the mash

Danstar Nottingham dry yeast

20 Litre BIAB @ 65 Celsius for 75 mins (5,28Gal/149F)

Edit 29/10 Fined with gelatin and crashed for 3 days. I’m thinking about adding another 30 grams / 1 ounce of Citra to the keg for serving, depending on how it tastes after dry-hopping.

2/11 Lifted the dry-hops out, gravity at 1.009 so abv stands at about 4,3%. The sample seemed very clear so cold crashing and fining with gelatin helped. Surprisingly the Nelson Sauvin overwhelmed Citra in the taste and aroma with a dank dark berry flavour very much in the front. To compensate I added 30 grams / 1 ounce of Citra to the keg and lifted to the kegerator to carbonate at about 11 PSI.

Edit : Results here


From → Recipes

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